Vegan, Gluten-Free, Nut-Free Lasagna

So, this is by far my favorite new recipe and after several different experimental versions, I settled on this one to share with you.

I give you fair warning, it is not for the faint of heart. It requires a lot of preparation and has multiple steps to include making your own Healthy Red Sauce and preparing your own Vegan Nut-Free Seed Ricotta Cheese. Luckily, I’ve shared both those recipes with step-by-step photos to help ease your preparation. Just click on the hyperlinks and you should be all set.

The good news is this lasagna is really delicious.


2 Tbsp of extra virgin olive oil

1 Tbsp of chopped garlic

1 cup of slice shiitake mushrooms

1 cup of spinach

1 cup of kale

1 cup of collard greens

1 cup of beet leaves

1 1/2 cup of Longeve plant-based protein crumbles

3/4 cup of hot water

1 package of Organic Green Lentil Lasagne

1 Vegan Nut-Free Ricotta Cheese

1 Healthy Red Sauce

1 Package of Daiya Mozzarella Shreds


(1) Add olive oil to your saute pan and turn to medium heat.

(2) Add chopped garlic and sliced shiitake mushrooms

(3) Add your chopped kale, spinach, collard greens, and beet leaves. Continue to saute until soft. Remove from heat and set aside to use for the lasagna.

(4) Prepare Longeve plant-based protein crumbles by adding 3/4 cup of hot water to 1 1/2 cups of crumbles. Let sit for 5 minutes.

(5) Add some of your healthy red sauce to your saute pan on medium heat.

(6) Add the Longeve crumbles to the red sauce and mix together.

(7) Cook for 5 minutes on medium heat. Remove from heat and set aside to use in the lasagna.

(8) Take your lasagna pan and add a layer of healthy red sauce.

(9) Add your first layer of organic green lentil lasagne.

(10) Now add a layer of your Vegan Nut-Free Seed Ricotta Cheese and spread evenly.

(11) Now add your layer of sauteed greens and mushrooms.

(12) Add another layer of healthy red sauce.

(13) Add another layer of organic green lentil lasagne.

(14) Add another layer of Vegan Nut-Free Seed Ricotta Cheese. Spread evenly.

(15) Now add your sauteed Longeve plant-based protein crumbles. Spread evenly.

(16) Now add your final layer of Organic Green Lentil Lasagne.

(17) Add another layer of healthy red sauce. Spread evenly.

(18) Spread a layer of Daiya Mozzarella Style Shreds.

(19) Top with a layer of freshly chopped parsley.

(20) Place in a pre-heated oven at 400 degrees and cook for 40 minutes.

(21) Remove from oven and let sit for 5 minutes.

(22) Cut a slice and enjoy!

Lettuce Wraps

Happy Sunday. I hope everyone has been able to find some time to rest and relax.

While I love lazy Sundays, it also means meal prep for Team Harrison. This week is particularly unique, because it’s the first time we are integrating our new diet with the kids meals. This means we will be trying to remove diary, gluten, nuts, and animal protein as much as possible. This doesn’t mean we are going to force the kids to follow some strict diet, but rather change the foods we put in front of them and see how it goes. I thought I had convinced Scout that Hemp milk was delicious, but she said it was gross so I bought her regular grass fed, organic Whole Milk. Remember, this is a journey, so nothing is going to happen overnight.

For the first half of the week, I am preparing Lettuce Wraps, Vegan Lasagna, Kale and White Bean Soup, Pesto Chickpea Pasta, and some Greensbury Organic Free Range Chicken tenders with gluten free crust.

A few people reached out and asked me if I wouldn’t mind sharing some of the recipes, so today I’ll share the Lettuce Wraps.

This recipe is derived is from Longeve, the company where I buy my plant based protein crumbles. Thus far, I’ve only used this product for the Lettuce Wraps and Vegan Lasagna, but I am really impressed at the quality and taste of their product. I’ve modified the recipe to fit my nutritional needs, but you can find the original recipe here.


1 1/2 cups of Longeve crumbles

1/4 cup of coconut aminos

2 tsp of toasted sesame oil

1 tbsp of sunflower butter

2 tsp of ginger, fresh grated

1 tsp of sriracha

1 cup of mushrooms (for my diet I use shiitake or maitake), finely chopped

1 shallot, diced

2 tbsp of coconut oil

2 tsp of garlic, chopped

1/2 cup of cilantro, chopped

1 cup of carrots, finely chopped

1/2 cup of scallions, sliced

14 oz can of bamboo shoots, drained and chopped

Sea salt and black pepper to taste

1 head of Bibb lettuce, separated for wraps

1 tbsp of sesame seeds toasted

1 cup of mung bean sprouts


1/4 cup of coconut aminos

1 tsp toasted sesame oil

1 tsp rice wine vinegar


(1) Prepare the Longeve crumbles by adding 3/4 cup of hot water and let sit for 5 minutes

(2) Whisk the coconut aminos, sesame oil, rice wine vinegar, sunflower butter, grated ginger and sriracha until smooth and put aside for later

(3) Heat the coconut oil to in a large skillet over medium to high heat.

(4) Add garlic

(5) Add mushrooms

(6) Add Longeve crumbles and cook for 3-4 minutes, stirring frequently

(7) Add shallots and lower heat to medium and cook for 3-4 minutes more, while continuing to stir

(8) Add garlic, carrot, scallions, and bamboo shoots and cook for 2-3 minutes more, stirring occassionally

(9) Add Cilantro

(9) Add the prepared sauce mixture to the skillet and stir to combine all the ingredients. Continue cooking for another 2-3 minutes

(10) Remove from heat, salt and pepper to taste

(11) Place two spoonfuls of the cooked mixture into the Bibb Lettuce leaf. Drizzle some sauce and top with bean sprouts, scallions and toasted sesame seeds.

I hope you enjoy.