Sunshine Loaded Vegan Game Day Nachos

It’s game time!  With everyone gearing up for the big game, I thought it was time to post a vegan, game day snack recipe. My husband and I are sticking to a plant based diet this year, so I have been elbows deep in vegan recipe books and blogs.  One of the first vegan recipes that I ever made was Robin Robertson’s Mac and Chard .  The “cheese” sauce has since been the inspiration for so many “cheese” sauce variations in my own cooking. For this recipe, I used lime and cayenne pepper for a zesty vegan nacho cheese. The Loco Chipotle Sunshine Burgers work great for this recipe, but I am sure that the Black Bean Southwest Sunshine Burgers would be an awesome addition too.  This is a popular party snack for vegans and non-vegans alike.  My husband and I devoured a plate all on our own last weekend after a long day of watching football – delicious!

1-20-2014 Sunshine Loaded Game Day Nachos

This recipe serves 5 snacking people.

1 bag Garden of Eatin’ organic blue corn chips
½ can Amy’s refried beans mixed with 1Tbs water
½ can organic corn
1 can Hatch diced chilies
1 cup chili lime “cheese” sauce*
1 package Loco Chipotle Sunshine Burgers , cooked or defrosted per package instructions and crumbled.
1 avocado, sliced

*Sauce inspired by Robin Robertson’s Mac and Chard from 1000 Vegan Recipes

Chili lime “cheese” sauce:
1 waxy potato ( I used Yukon gold), diced into very small cubes
½ yellow onion, diced
1Tbs grapeseed oil
¼ tsp salt and more to taste
½ tsp garlic powder
1 cup vegetable broth
1 cup cashews
4 Tbs nutritional yeast
1tsp cumin
½ tsp cayenne pepper
½ tsp turmeric
juice from 2 limes

Pre heat the oven to 425 degrees

Place the onion and potato in a heavy bottom pan with the grapeseed oil and cook on medium heat. Add salt and garlic powder and stir frequently until onions begin to become translucent.  Add the vegetable broth and bring to a simmer.  Cook with the lid on until the potatoes become tender.  In a blender cup grind the cashews into a powder.  Add the potato, broth and onion mixture, yeast, all of the spices, and the lime juice.  Blend until smooth.  If more liquid is needed, add water or broth, 1 tablespoon at a time until a smooth sauce forms. Depending on the saltiness of your broth, add more salt as desired.

Spread the corn chips on a baking sheet.  On top of the chips place the beans, corn, chilies,cheese sauce, and Sunshine Burger crumbles. Put the baking sheet in the oven and bake for 10 minutes. Remove from the oven and let cool for several minutes, then transfer to a serving dish. Top the nachos with the avocado, cilantro, and salsa and serve.

This recipe makes extra chili lime cheese sauce, so feel free to add more sauce to the nachos if you like your nachos extra saucy.  Or use the extra sauce to create another big game snack – raw veggies with dipping sauce!

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Sunshine Shiitake Mushroom Polenta Bake

This time of year is all about keeping commitments. Now that we are a few weeks out from making our New Year’s resolutions, things start getting a little real. I personally committed to deepening my yoga practice and eating a plant based diet in 2014. For me, it has taken a little extra time in the day to make these lifestyle changes into daily habits.  For this reason, this fast weekday meal has become a repeat in our house.  It’s filling, healthy, and comes together lightning fast. You can even assemble the dish before work, or the night before, and then pop it in the oven when you walk in through the door. At first glance, it might seem that the combination of the Sunshine Burger and polenta would cause the dish to be too heavy on grains.  However, when crumbled and baked on top of the dish, the quinoa within the Shiitake Mushroom Sunshine Burger adds a nice crunch that counter-balances the creamy polenta. All together, the polenta, acidic tomato, green vegetables and the Shiitake Mushroom Sunshine Burger coalesce to form a well-balanced, healthy winter meal.

1-20-14 Sunshine Shiitake Mushroom Bake

This recipe serves 5.

1 24 oz package Organic Food Merchants Inc. Pre-Cooked  Basil Garlic Polenta
1 package Pomi Marinara Sauce
1 can artichokes ( packed in water), quartered
1 package Shiitake Mushroom Sunshine Burger, defrosted and crumbled
½ head of broccoli, chopped into small pieces
Meditalia Basil Pesto for garnish

Pre-heat the oven 425 degrees

Cut the polenta into ¼ – ½ inch rounds.  Place the rounds on the bottom of an oven safe baking dish. Pour the tomato sauce over the polenta rounds, until covered (there may be some left over sauce). Evenly spread the artichokes and the broccoli over the polenta and sauce. Crumble  the Sunshine Burger  over the entire dish. Place the dish in the oven for 20 minutes. After 20 minutes, raise the heat to 450 and bake for another 10 minutes.  Remove the dish from the oven when the sauce has thickened and the Sunshine Burger and vegetables are lightly browned (total time about 30 minutes). Let cool for several minutes. Garnish each serving with a small dollop of basil pesto, and serve with a lightly dressed green salad.

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Sunshine Mediterranean Cous Cous Salad

This time of year, I really enjoy Mediterranean flavors.  The bright flavors remind me of summer time, which is a nice respite during this cold and gloomy time of year. Israeli cous cous is an amazingly versatile ingredient.  Similar to pasta, it can be added to soups, baked into a casserole, or used in a salad.  This cous cous salad recipe has lots of beautiful herbs, a spicy lemon harissa dressing, and works perfectly with both the Falafel Sunshine Burgers and Garden Herb Sunshine Burgers.  After the recipe has been prepared, you’ll have a little extra spicy lemon harissa salad dressing.  Save this dressing in a jar in the refrigerator and then drizzle it over a kale salad or a rice and vegetable bowl, and extend the bright summer flavors into the week!

Israeli Cous Cous Salad 11242013

This recipe serves 4

Salad Ingredients:

3 ½ – 4 cups cooked Israeli Cous Cous *
1 red bell pepper julienned
½ tsp olive oil
½ tsp salt
½ tsp garlic powder
¼ cup fresh mint, chopped
1 cup flat leaf parsley, chopped
1 ripe avocado, cubed
1 shallot, diced
1 package Garden Herb or Falafel Sunshine Burgers, cooked per package instructions, and crumbled
Pine nuts for garnish.

Dressing Ingredients:

3 Tbs olive oil
4 Tbs lemon juice
½ tbs harissa
¼ tsp sea salt

Pre-heat oven to 350 degrees. Put ½ tsp of olive oil on a baking sheet.  Arrange bell pepper pieces on the baking sheet and sprinkle with salt and garlic powder. Bake peppers for 15 minutes, stirring half way through cooking so that peppers are roasted evenly.  Remove from oven, and let cool.

To make the dressing add the olive oil, lemon juice, harissa, and sea salt to a bowl and whisk until evenly combined.

In a large bowl, combine cous cous, roasted peppers, avocado, chopped herbs, shallots, Sunshine Burgers, and 4 Tbs of dressing. Toss until combined evenly.

Serve in bowls, and top with pine nuts if desired.

* For a little extra flavor, cook the cous cous in vegetable broth!

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Sunshine Roasted Pumpkin Curry

Brrrr, its cold outside! When the weather gets frigid, all I want to eat is curry.  In fact, I have been using curry paste or powder in at least one meal per week since October.  Curry and winter squash are great partners.  For this curry, I went a little out of my comfort zone and tried a completely different type of winter squash, a Blue Hokkaido Pumpkin.  With great risk, comes great reward, because this by far was the best winter squash I had ever tasted.  The squash flesh was creamy, sweet, and absolutely delicious. In fact, after roasting the squash for this recipe, I was tempted to eat the entire pumpkin plain. Luckily, I saved some for this curry. Can’t find a Blue Hokkaido Pumpkin? No worries – any pumpkin or peeled winter squash can be used for this recipe.  The Garden Herb Sunshine Burger works beautifully with this curry.  The flavors compliment perfectly, and the burger adds a nice textural component that the curry would otherwise lack.  This recipe makes left overs, so make a big pot and enjoy this warming and hearty meal throughout the week.

Sunshine Pumpkin Curry 11242013

This recipe serves 5


½ medium pumpkin, de-seeded, peeled, cubed
1 ½ Tbs grape seed oil
1 tsp garlic powder
1 ¼ tsp sea salt, divided
1 tsp black pepper
1 tsp coconut oil
5 cloves garlic, minced
2 Tbs minced ginger
1 red bell pepper,  julienned
1 green bell pepper, julienned
2 heaping tablespoons of red curry paste
1 can of Thai Kitchen Light Coconut Milk
I package firm Ota tofu, cubed
1 Tbs mirin or brown sugar
1 Tbs soy sauce
5 Garden Herb Sunshine Burger patties, cooked per package instructions
cilantro for garnish
Hot sauce for garnish

Pre-heat oven to 400 degrees. Spread grape seed oil on a large baking sheet (or two med sized sheets) and spread the pumpkin cubes evenly. Sprinkle the pumpkin with 1 tsp of salt, pepper, and garlic powder.  Roast  for 25 minutes, stirring halfway so that everything roasts evenly. Remove from the oven and set aside to cool.

Heat garlic, ginger, and coconut oil in a heavy bottomed pan over medium-high heat.  Stir and cook until fragrant, approximately 1 minute.  Add bell peppers and remaining salt.  Stir and cook for another minute.  Reduce heat to medium and add roasted pumpkin and curry paste.  Stir curry paste into the vegetable mixture until the curry evenly coats everything.  Add coconut milk, soy sauce, and mirin/sugar. Stir and cook with the lid on for 10 minutes, stirring occasionally to ensure that the veggies don’t stick to the bottom. After 10 minutes, reduce heat to low and add tofu. Stir gently and cook with the lid on for another 10 minutes.

Serve immediately in individual bowls.  Crumble 1 Garden Herb Sunshine Burger over each curry bowl.  Garnish each bowl with cilantro and optional hot sauce. Enjoy!


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Sunshine Vegan Pesto Tofu Scramble

When I lived in California, I would often spend the weekend in San Francisco visiting my friends.  Some mornings we would go to breakfast at this amazing diner in the Mission District.  It was here that I tried my first ever (and best!) tofu breakfast scramble.  It was delicious, and since that time I have been trying to re-create the magic in my own home.  I think I came very close with this creation using Sunshine Hemp & Sage Breakfast Burgers. This recipe serves a crowd, so it is great to make it when you have company visiting, or when you would like to have left overs.  Even better, pair this recipe with some oven-roasted Yukon Gold Potatoes, make some mimosas, and host a leisurely Sunday Brunch at your home!

2 Sunshine Pesto Tofu Scramble 11032013

This recipe serves 5 people


1 package Ota Tofu – medium firmness, drained and cut into cubes.
1 Tbs olive oil
1 3.5 oz bag of Bella Sun Luci Sun-Dried Tomatoes
½ tsp sea salt
½  tsp garlic powder
2 cans quartered artichoke hearts, drained
1 jar Meditalia Basil Pesto (Or, approximately 1 cup of your favorite *vegan pesto)
1 package Sunshine Hemp & Sage Breakfast Burgers, heated per package instructions, and crumbled.
4 cups chopped spinach
Salt, pepper, or garlic powder to taste

Place olive oil, sun-dried tomatoes, tofu, garlic, and salt in a frying pan over medium-high heat.  Let the mixture cook in the pan until the pan begins to sizzle and the tofu just begins to stick to the pan.  Add artichokes and give the mixture a good stir while scraping up any brown bits from the bottom of the pan.  Add the pesto and stir until it is evenly distributed throughout the mixture. When the liquid in the pan begins to bubble, turn the burner heat to low, and let cook for 5 minutes, occasionally stirring.  Add the spinach and Sunshine Burger crumbles and  stir over low heat until the spinach is slightly wilted.  Season the dish with additional, salt, pepper, and garlic to taste and serve.

*Because many pesto brands contain cheese or milk products, sometimes it can be hard to come across vegan pesto at the grocery store. If your grocer doesn’t carry vegan pesto, try your local farmer’s market.  Or, even better, make your own at home.  This time of year, basil is definitely out of season.  However, I have had lots of success making pesto with arugula instead of basil.  A peppery arugula pesto can definitely be substituted in this recipe if basil pesto is unavailable.

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Warm Delicata Squash and Arugula Salad with Sunshine BBQ

Since fall has started, we have been eating four big Delicata winter squashes per week.  It is a versatile ingredient that is easy to add into Asian dishes, pasta, and salads.  You can eat the skin (no peeling!!)  and it’s quick to prepare on week nights.  Recently Heidi Swanson has been posting all kinds of yummy recipes for Delicata squash on 101 Cookbooks.  The last one I tried was inspired from a new cookbook, The Kinfolk Table.  After I made the recipe, I decided to come up with my own vegan version of the salad with Barbecue Sunshine Burgers. The sweetness of the squash plays off of the bitterness of the arugula and the smokey flavor of the barbecue Sunshine Burger wonderfully. For all you gardeners, this recipe also is a great way to use up some of the arugula in your garden which, if your garden is like mine, is going crazy this time of the year!

Sunshine Arugula Salad 11042013

This recipe serves  4

Ingredients :

2 Delicata squash
2 1/2 Tbs olive oil, divided
1 tsp garlic powder
1 1/2  tsp sea salt
1 tsp black pepper
1 tsp cayenne pepper
5 cups arugula, washed, dried, and roughly chopped.
*1 package Barbecue Sunshine Burgers, cooked per package instructions.
1 avocado, peeled and cut into cubes.
1 Tbs good balsamic vinegar, plus more for optional garnish
pepitas for garnish
Siracha for garnish

Pre-heat oven to 400 degrees F.

Slice the ends off of each squash and slice the squash in half going vertically.  Remove the seeds and cut the squash into ½ inch thick half-moon shapes. Spread  1 1/2 Tbs  olive oil on a large baking sheet (or two!) and place the squash half-moons in a single layer on the sheet. Sprinkle evenly with salt, garlic, cayenne, and pepper.

Roast the squash for 30 minutes. Flip the squash half-way with a spatula so the squash has color on both sides.

Place chopped arugula in a large bowl. Place the still warm roasted squash into the bowl with the arugula.  Top with crumbled Sunshine Burger and avocado and toss well.  Add a tablespoon of olive oil and a generous glug of balsamic vinegar (about 1 tablespoon) and toss again. Sprinkle 1/2 tsp of sea salt on top.

Top each bowl of salad with pepitas, sriracha, and another drizzle of balsamic vinegar.

Happy fall!

*I have tried this recipe with both Barbecue and Black Bean Southwest Sunshine Burgers, and both tasted great.  I imagine that the Garden Herb Sunshine Burger would be a lovely addition as well.

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Southwest Sunshine Butternut Squash Enchiladas

This, year my squash bed abutted against my neighbor’s fence.  Sometime in August, I noticed several large green winter squash taking shape.  I was excited that my spaghetti squash plants were so successful.  But then, slowly, I realized that these were butternut squash.  I had not even planted butternut squash, so how did these squash get into my garden? It turns out my neighbor’s squash plant was extra prolific and decided to travel through the fence into my garden. With her permission, this year I got two wonderful orange butternut squash without doing any work.

Butternut squash enchiladas are one of my favorite vegan meals.  I used the Black Bean Southwest Sunshine Burger to balance our the creamy butternut squash with a zesty kick, however, I’m sure the Loco Chipotle Sunshine Burger would be a great addition as well.  This recipe takes a while to make due to the baking time, but there is very little work to do outside of the oven.  To save time, you can cook the butternut squash a night ahead and keep the mashed squash flesh covered in the fridge overnight.

Southwest Sunshine Butternut Squash Enchilada (3)

This recipe serves 5 people.


1 medium butternut squash

2 Tbs olive oil

1 package Black Bean Southwest Sunshine Burgers or Loco Chipotle Sunshine Burgers, cooked or thawed per package instructions, and crumbled.

1 can black beans, drained

1 package Three Sisters Nixtamal tortillas

2 packages Frontera Red Chile Enchilada Sauce

1 avocado

¼  cup pepitas (pumpkin seeds)

½ bunch cilantro, chopped

Tapatio hot sauce, to taste

Lime juice, to taste

Preheat oven to 400 degrees F. Spread olive oil on a baking sheet. Cut the butternut squash in half, remove seeds, and place face down on the baking sheet. Roast the squash until a fork easily pierces through the skin, about 1 hour. Remove squash from oven and let cool until it is easy to handle.  Remove the flesh of the squash from the peel and place in a large mixing bowl.

Reduce the oven heat to 375 degrees F.

Mash the squash with a fork.  Add black beans and sunshine crumbles into the bowl.  With a wooden spoon or large metal spoon mix beans, squash, and sunshine burger until evenly distributed.

Place a large spoonful (about a quarter to a half of a cup) of the mixture into a tortilla and wrap the tortilla into a roll around the squash mixture.  Place the tortilla open side down into an oven-safe casserole dish.  *Repeat until all tortillas have been placed in the dish, or the pan is full.  Pour the enchilada sauce evenly over the tortilla rolls.

Place dish in the oven until the sauce is bubbly, about 30 minutes. Raise heat to 450 degrees and let tortillas crisp up for about 5-10 minutes.

Remove dish from the oven and let cool for 10 minutes.

Top with avocado, pumpkin seeds, cilantro, hot sauce, and lime juice to taste.

*Depending on how large your tortilla rolls are, there may be some left over squash mixture.  This is great eaten on its own, or could be put over a nice single serving of arugula salad.

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Sunshine Garden Herb Quinoa Salad

Cooking healthy meals during the week can be tough.  I absolutely love cooking, but something about chopping, stirring, waiting, and then doing dishes is so unappealing after a long day.  For me, quinoa can be a lifesaver during the week because it’s healthy, cooks fast, and is versatile. This quinoa salad is one of my favorite week-night dinners.  It comes together so quickly:  just prepare all the ingredients, throw them in a bowl, and stir!   The Garden Herb Sunshine Burgers adds heartiness and a great herbal flavor to the salad.  Other salad ingredients can be added or removed depending on what you have on hand, or what is in season.  A few weeks back, I made a similar salad, but added tomatoes and basil.  I imagine that roasted winter squash, or chopped kale would be a nice addition as well.

Sunshine Garden Herb Quinoa Salad 10022013r

This recipe generously serves 3 people

*3 cups cooked quinoa
1 can Natural Directions Organic Garbanzo Beans, drained and rinsed
1 large shallot or 2 small shallots, minced
3 Garden Herb Sunshine Burger patties, cooked per package instructions
2 Tbs extra virgin olive oil
Juice from 1 ½ lemons
1 Tbs champagne vinegar
1 Tbs red pepper flakes
1 bunch flat leaf parsley, stems removed, roughly chopped
salt to taste

Pine nuts

*To elevate the flavor of this dish, I often cook my quinoa in vegetable broth.  However, quinoa cooked in water will work just fine for this recipe.

Put all ingredients, except for the Sunshine Burger in large mixing bowl and stir until well combined.  Crumble Sunshine Burger atop of the salad and then stir again. Add additional salt to taste, if desired.  If you like a little extra spiciness, stir in a teaspoon of harissa paste into the salad.  Serve into individual bowls and top with sriracha and pine nuts as a garnish.


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Loco Kale Sunshine Street Tacos

I have been eating kale every single day lately.  With the recent chill in the air, our garden has been going gangbusters with kale.  Dinosaur kale, purple kale, Russian kale, and curly kale are all growing strong in our backyard; it’s like we can’t eat enough of it.  Loco Chipotle Sunshine Burgers have a great smoky and spicy flavor (spicier than the Black Bean Southwest Sunshine Burger!) that goes perfectly with kale and all the amazing vegetables that are popping up in the farmers markets.

Three Sisters Nixtamal is a local company that sells organic, fresh, delicious tortillas at the Portland Farmer’s Market. I’ve made the kale mixture several times already, and think that it is tasty on its own, or over rice.  However, when paired with these organic tortillas, it really becomes a special meal. These Loco Kale Sunshine Street Tacos are flavorful, warm, hearty, and healthy– a perfect meal for fall!

Kale Sunshine Street Tacos 9182013

Recipe makes 8 tacos

2 Tbs olive oil
½ yellow or red onion, diced
7 garlic cloves, minced
2 bell peppers ( I used 1 yellow and 1 red), diced
½ tsp oregano
1 cup organic frozen corn
1 bunch of kale, stems trimmed, washed, and sliced into ribbons
1 tsp sea salt, divided
½ tsp black pepper
1 tsp cumin
1 package Loco Chipotle Sunshine Burgers, heated per package instructions
Juice from 1 lime
8 organic corn tortillas, warmed per package instructions

pumpkin seeds
lime wedges

Over medium heat combine olive oil, onion, oregano, ¼ tsp of salt, and garlic,  and cook until garlic is fragrant and onions are translucent.  Add bell peppers and stir for a few minutes until well combined with garlic, onions, and spices.  Add corn and another ¼ tsp of salt to the mixture and stir until the corn is cooked thoroughly.  Add kale, ½ tsp salt, ½ tsp pepper, and 1 tsp cumin to the pan.  Stir until the kale is just wilted.  Remove the pan from the heat and crumble in the Loco Chipotle Sunshine Burger and stir so the sunshine burger is somewhat evenly distributed into the kale mixture.  Add in the lime juice and stir again.  Spoon the mixture into 8 tortillas and top with avocado, cilantro, pumpkin seeds, and additional lime, if desired.

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Wild Mushroom and Sunshine Lasagna

Mushrooms are delicious.  I love their woody and earthy flavor and their chewy tender texture.  I was so excited when I found out that Sunshine Burger made a shiitake mushroom burger, that I got to work in the kitchen straight away creating a fun and healthy, vegan version of a classic mushroom lasagna. The creamy cashew-based sauce combines perfectly with the texture of the mushrooms. The Shiitake Mushroom Sunshine Burger, which has quinoa in it, adds a nice little crunch when crumbled and baked on top of the lasagna. On Labor Day I gathered with friends in the back yard and celebrated the last days of summer with this fulfilling and healthy dish. It was such a hit.

As I mentioned before, in this particular version of the meal, the Sunshine Burger is crumbled and baked on top of the lasagna to create a crunchy topping. However, I could also imagine the Sunshine Burger would go great crumbled within the sauce and noodle layers of the lasagna as well.

Wild Mushroom Lasagna_9182013_1

Wild Mushroom and Sunshine Lasagna – Serves 8


1 package Shiitaki Mushroom Sunshine Burgers, cooked per package instructions

1 package Tinkyada Joy Organic Brown Rice Lasagna Noodles, cooked per package instructions

8 oz oyster mushrooms, cleaned, de-stemmed and roughly chopped

6 oz cremini mushrooms, cleaned and sliced

2 Yukon Gold potatoes, diced

1 small yellow onion, diced

2 cups raw unsalted cashew pieces

4 cups of vegetable broth made from Organic Better Than Bouillon Vegetable Base, prepared per package instructions

9 garlic cloves, minced and divided. 5 cloves for the sauce, 4 cloves for the mushrooms

1 Tbs Whole seed Dijon mustard

½ tsp sea salt, plus a pinch of salt for the mushrooms

½ tsp garlic powder

3 Tbs extra virgin olive oil

1Tbs Kikkoman low sodium soy sauce

1 Tbs rice wine vinegar

Chopped fresh basil for garnish

Salt and pepper to taste


Preheat oven to 375 degrees.

Heat 2 Tbs of olive oil in a large pan over medium heat.  Add onions and salt and stir until the onions are translucent.  Add the diced potatoes and give the mixture a good stir.  Add 1 cup of vegetable broth and let simmer until the liquid is half reduced, and then add a second cup of broth. Cover and simmer with periodic stir breaks until the potatoes are tender.  When the potatoes are tender, remove the pan from the heat and set aside.  In a blender, blend cashews into a fine powder.  Add the potato and broth mixture, 2 additional cups of broth, Dijon mustard, garlic powder, and the 5 cloves of minced garlic to the blender cup.  Blend until a smooth sauce forms.  Add salt and pepper to taste and set aside.

In a heavy bottomed pan, heat 1Tbs of olive oil and the remaining minced garlic until the garlic is fragrant.  Add the cremini mushrooms and a pinch of salt, and stir until the mushrooms release their water, then add the soy sauce and rice wine vinegar and stir.   After this step, add the oyster mushrooms and stir briefly.  Remove from heat and set aside.

Evenly spread approximately 1 cup of sauce on the bottom of a deep baking dish.  Then add a layer of noodles, and add another layer of sauce.  Use a slotted spoon to remove the mushrooms from the cooking pan, using care to strain off any liquid remaining in the pan. Evenly distribute half the mushroom mixture on top of the sauce layer.  Continue layering the noodles, sauce, mushrooms, and noodles. When you reach the final noodle layer, add an additional layer of sauce and crumble the sunshine burgers on the very top of the lasagna.

Cover the baking dish with aluminum foil and bake for 25 minutes.  After 25 minutes, remove foil and bake for another 25 minutes.

Let the lasagna cool for 20 minutes, and then cut the lasagna into 8 slices.  Serve each slice garnished with fresh basil and enjoy!

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