This is the dish that made a meat eater who had never had ZUCCHINI before go back for seconds!! Joe’s cousin came over for dinner and I was pleasantly surprised at how much he loved this lasagna. As a chef I get told my meals are good all the time but often it’s by people that are vegan or into veganism in some way. Anthony was not one of those people. He was afraid to try it instantly, but after he did, he went back for another plate. I had to share recipe like this with all of you!! It’s also an excellent meal prep dish.

Being married to a pizza lover like Joe, means ensuring he gets his fix at least twice a month. Deep dish is his absolute favorite. I had to share this recipe with you guys because it is perfect. You can pile this thing high with topping the dough will still hold up just fine. Are you ready to make the best vegan deep dish pizza ever? Let’s get started!

Holiday Recipes that you'll never forget. This recipe is simple and literally a set it and forget it type of side.

Peel and dice carrots and potatoes. Boil in a pot of water until tender.

Method of Prep: In a large heated sauce pan, add 1 tbsp of olive oil. Sautee mushrooms until they begin to release their moisture. Add remaining mushroom steak strip ingredients and saute until mushrooms become crispy and small. Remove from the pan and set aside. Try not to eat all of them.

Yummy, simple and healthy!!

1. Preheat oven to 375F.
2. In a medium saucepan saute onions, carrots, and celery until the vegetables sweat. Create chia egg and set aside.
3. Add all spices, lentils, ketchup, barbecue sauce, and liquid smoke. Mix ingredients until well combined. Taste and adjust seasoning with salt and pepper. If mixture is dry, add lentil liquid, 1 tbsp. At a time.