This grilled vegetable & vegan ricotta stack will be your new favourite (no pasta) Italian dish! Its a low-carb, low-fat, keto, vegan and packed full of healthy ingredients. The Ricotta is made from tofu, but your non-vegan friends will be asking for the recipe. It is a perfect summer dish because the veggies can be grilled right on the BBQ—no hot ovens on those hot summer days.
I am not a huge pasta fan, as it hurts my stomach. But as a kid, I loved lasagna. I wanted to create a recipe that had the vibe of lasagna but something you felt good about eating. I didn’t think I liked eggplant. But having it grilled makes it delicious, I urge you to give it a try.
For this Grilled Vegetable & Vegan Ricotta Stack you will need:
- A red bell pepper
- A green bell pepper
- 2 zucchinis
- 1 small eggplant or 1/2 a large one.
- 2 portabella mushrooms
- Sundried tomatoes in oil. (make sure it is sulphite free)
- Bunch of Basil
- Bunch of parsley (flat leaf if possible)
- Nutritional yeast
- A lemon
- Extra Firm Tofu
- Food processor
- Cast iron grill pan or BBQ
I have tasted some pretty gross vegan cheeses over the years. I never thought I would find a replacement for ricotta in lasagna. But this vegan ricotta is quick, easy, low fat, and delicious. It is made with tofu. I don’t eat tofu a lot, maybe two times a month, because I don’t believe a ton of soy in the diet is healthy. But I must admit tofu makes the perfect ricotta. You could replace the tofu for almonds if you didn’t want to use it. Just pre-soak them the night before.
Make the vegan ricotta the night before for quick easy assembly!
The Perfect Grilled Vegetables
You can use a BBQ, Make sure your BBQ is nice and hot. This will help you get those nice grill marks. You can also use a grill pan to get thinner grill marks. Once the vegetables are on the grill, turn the heat down to medium-low.
You don’t have to oil the vegetables you can put them straight on the grill with a little salt and pepper.
I am looking forward to seeing all your outdoor BBQ creations. And like always I would love to see what you create so tag me on IG on the link below.
Yields 4 servings
A quick healthy delicious plant-based meal. Its gluten free, low in carbs and low in fat. But packed full of healthy ingredients. This dish is perfect for grilling season. You will wow your family with minimal prep. The vegan ricotta will have you coming back to make this recipe over and over again.
38 minTotal Time
- 200 grams extra firm tofu
- 1 tbsp nutritional yeast
- 1/8 cup chopped parsley
- 1/8 cup chopped basil
- 1/4 cup sundried tomato
- 1 tbsp plant based milk
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 squeezed lemon
- 1 cup sundried tomatoes (in oil)
- 1/2 lemon (juice)
- 1/4 cup basil chopped
- 1 tbsp olive oil (or sub for water)
- 2 tbsp hemp seeds
- 1 small eggplant or 1/2 an eggplant
- 2 small zuchini
- 1/2 red onion (optional)
- 2 large portabella mushroom
- Chop tofu into cubes and place into a food processor.
- Add in nutritional yeast, chopped basil and parsley, sundried tomatoes, lemon juice, salt and pepper. Pulse until blended if it needs more liquid add in 1 tbsp of plant-based milk. It should just be able to hold together. It shouldn't be super wet.
- Place into a bowl and set aside. You can also make the night before.
- 1 cup sundried tomatoes from oil jar. Take sundried tomatoes out and shake off excess oil before measuring.
- Put sundried tomatoes into a food processor with lemon juice, chopped basil, olive oil, and hemp seeds. Pulse until made into a paste.
- Put into a bowl and set aside.
- Heat grill at high heat.
- Slice vegetables into 1/4 inch thick slices. Cut zucchini lengthwise.
- Cut the stem off of portabella mushroom and slice into 1/4 inch thick slices.
- You can brush with oil and sprinkle with salt and pepper. I put straight on the grill and omitted the oil.
- Turn grill down to medium heat and place vegetables on the grill. Let cook for 4 minutes. Don't move around, or you will lose those beautiful grill marks.
- Flip vegetables over and grill for another 2-4 minutes until cooked.
- While vegetables are getting grilled, heat ricotta on the stove in a pot on medium-low heat, stirring until hot, you can also heat the pesto on low heat in a small bowl or put on at room temperature.
- Layer the vegetables and put 3 tbsp of vegan ricotta in the layers with 1 tbsp of sundried pesto on top.
- Serve with an extra spoonful of ricotta on the side.
- (Optional)Sprinkle with fresh parsley and basil and sprinkle with hemp seeds.
- Serve hot.