We have been watching Sopranos DVDs and usually the food they eat looks so delicious. So we borrowed The Sopranos Family Cookbook from the local library. I wouldn’t buy this book, because most of the recipes include meat, but I like to have it at home for a month. Few recipes are already almost vegan, you just need to sprinkle vegan parmesan or nutritional yeast on top of the dish instead of dairy cheese. Some recipes need more substituting to make them vegan and some recipes are completely useless. I have tried only one recipe so far, and it included four kinds of meat! Pork and veal were used only for flavour, the meat pieces were removed before serving, so they were easy to substitute. The other two meats were sausages and meatballs, which were easy to veganize. The soy ball recipe makes loads of balls, so you may want to make only half.
Sopranos Style Lasagne
2 dl oat cream + 1,5 dl nutritional yeast (or melting soy cheese)
1-2 dl Parmazano or other vegan parmesan
2 tbsp olive oil
2 garlic cloves
1 tbsp tomato puré
3 cans of crushed tomatoes
2 dl water
1 vegetable bouillon cube (I used herbs and garlic flavoured)
salt and pepper
6 basil leaves, chopped
3 dl textured soy protein
2 dl bread crumbs
1 dl wheat flour
1 garlic clove, minced
1 onion, chopped
0,5 dl nutritional yeast
1 tbsp chopped parsley
salt and pepper
2 tbsp oil + more for frying
Heat 2 tbsp olive oil in a large pot. Fry the sausages until they are brown from every side and put them on a plate. Throw the garlic cloves to the pot and fry couple of minutes or until they are browned. Remove from the pot and eat them. Fry the tomato puré for a minute and add crushed tomatoes. Add water, boullion cube, salt and pepper. Stir in basil and sausages. Bring to boil, cover the pot partly and simmer for 2 hours, stirring from time to time. Add more water if necessary.
Meanwhile make the soy balls. Put the soy protein into a bowl, add some broth and stir with fork. Keep stirring and add more broth until the soy protein is moist. Remember that it’s easier to add broth than remove it, so add only little bit at time. Let the mixture sit for 5-10 minutes, add the rest of the ingredients and mix with your hands. Make small balls, about size of a grape. Heat some oil in a frying pan and fry the balls from every side.
When the sauce has been simmering for two hours, add the soy balls and simmer 30 more minutes. Remove the balls and sausages from the sauce and add water if the sauce is very thick. I had to add several desilitres, because the sauce for lasagne must be much thinner than the sauce that is eaten with cooked pasta. Slice the sausages.
Lightly grease a lasagne dish and spread a thin layer of tomato sauce on the bottom. Put a layer of pasta on them, then some soy balls and sausage slices, spoon tomato sauce on them, then 1/4 of Tofu ricotta and few tbsp nutritional yeas mix and parmazano. Make the rest of the layers the same way. After two layers my dish was nearly full, and I decided to put fewer balls and rest of the sausages on the last layer. I thought I’d freeze the rest of the balls and sauce. But I couldn’t even put the last layer of pasta to the dish, because it was this full:
I still had some sauce and quite a lot of soy balls and cheeses left, and thought that I could make more lasagne and freeze that instead of balls and sauce. I added one more can of crushed tomatoes to the sauce, because there wasn’t enough left for another lasagne. This time I managed to put layer of pasta on the top, and spread rest of the tomato sauce and nutritional yeast mix and sprinkled some parmazano on it.
Bake in 175 cesius degrees for 45 minutes.