• Epic stuffed ravioli lasagna with stretchy cashew mozzarella

    You guys, we did it. We had a dream, and we made that dream come true. Introducing our epic ravioli stuffed lasagna, that’s right, a lasagna stuffed with ravioli + a bunch of other goodies, and topped with a stretchy cashew mozzarella. This will not disappoint, we promise! This is one of those “vegan recipes to impress non-vegans”, and if those have a proper name please correct me haha.

    All of your dreams will come true with this ravioli stuffed lasagna!

    • Author: Sweet Simple Vegan

    • Prep Time: 25 minutes

    • Cook Time: 45 minutes

    • Total Time: 1 hour 10 minutes

    • Yield: 9

    • Category: Entree

    • Cuisine: Italian

    INGREDIENTS

    VEGAN RAVIOLI LASAGNA

    • 18-24 vegan raviolis (We used Rising Moon Organic Garlic & Roasted Veggie Ravioli), cooked

    • 6 no-boil uncooked lasagna noodles

    • 1/2 package vegan ricotta (we used Kite Hill)

    • 1 jar oil-free marina (we used Engine 2)

    • 1 large zucchini (for about 32 1/4″ thick rounds)

    • 1 recipe vegan mozzarella* (below)

    • 3-4 leaves fresh basil, chopped small

    • Casserole baking dish (ours was 8 x 8 x 2.75″)

    STRETCHY VEGAN CASHEW MOZZARELLA

    • 1 cup water

    • ½ cup raw cashews

    • 3 1/2 tablespoons tapioca starch (also known as tapioca flour)

    • 2 tablespoons nutritional yeast

    • 1 teaspoon lemon or apple cider vinegar

    • ½ teaspoon salt

    • ¼ teaspoon garlic powder

    • 1/4 teaspoon smoked paprika

    • 1/2 teaspoon liquid smoke

    INSTRUCTIONS

    VEGAN RAVIOLI LASAGNA

    1. Cook raviolis according to package directions, then preheat oven to 350 F and grab your casserole dish.

    2. Add sauce to the bottom of the pan, then top with 2 lasagna noodles, ricotta, about 9 raviolis, about 16 zucchini rounds, and repeat until you have formed 2 layers, or as fits in your pan. Top with the vegan mozzarella, followed by more ricotta (if any remains) and fresh basil.

    3. Cover the baking pan with aluminum foil, and bake for 35-40 minutes, or until top is slightly browned and noodles are cooked through.

    4. Remove from oven and cool for 10-15 minutes, then slice into 4 and serve!

    STRETCHY VEGAN CASHEW MOZZARELLA

    1. Soak cashews overnight, or about 8 hours, then drain and rinse.

    2. Add the cashews plus the remaining ingredients into a blender and blend until smooth.

    3. Pour into a medium pan over medium-high heat, and continually stir for about 5 minutes until gooey. Cook and stir for another minute to make sure it’s at the right consistency, then add atop the uncooked lasagna while warm.

    Want to make this delicious recipe alongside Jasmine and Chris? Check out their Youtube channel for more! Sweet Simple Vegan

    NOTES

    Mozzarella inspired by Vedged Out and itdoesnttastelikechicken.

    • If you don’t want to make your own mozzarella, we recommend Miyoko’s!

    By Jasmine & Chris founders of Sweet Simple Vegan

    Follow these vegan recipe creating legends on instagram @sweetsimplevegan, and get over to their website www.sweetsimplevegan.com to check out  loads of articles about veganism, recipes, nutrition and more! We couldn’t be happier to have Jasmine joining us here at Omstars, we’ll be releasing a much anticipated course with her in the new year!

    Check out our Wellness channel for more plant-based recipes

  • Lavender Bliss Balls

    Dreamy, decadent, sweet and easy to make. Is there anything more you could want from a dessert? I fell in love with these lavender bliss balls at first bite and I can assure you that you will too.These have the perfect amount of floral flavor added into them, balanced out with the sweetness from the dates and maple syrup. 

    This recipe is adapted from one that Chris’ mom put together while we were visiting his family last month. I remember she was nervous to have us try her lavender bliss balls because of their floral flavor, but she assured me that she loved them and felt I would too. Well, she was right! And after just one ball, I told her I just had to have the recipe to share on our blog.

    Last year when we visited New Jersey, Chris’ mom put together vegan meatballs that also inspired another recipe on our blog, our Eggplant Meatballs from the start of the year. If you haven’t already, check them out! They are one of the most popular recipes on our blog, and I know I am biased, but trust me when I say it’s because they are SO GOOD.

    Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

    LAVENDER BLISS BALLS {OIL & GLUTEN-FREE}

    An easy, dreamy & decadent lavender bliss ball recipe that is vegan, gluten-free and oil-free! It makes the perfect grab and go dessert or add on to your lunch box during the week!

    • Author: Sweet Simple Vegan

    • Prep Time: 10 minutes

    • Total Time: 10 minutes

    • Yield: 12 balls

    • Category: Dessert, Snack

    INGREDIENTS

    • 1/2 cup almonds*

    • 1/2 cup cashews*

    • 1/4 cup shredded unsweetened coconut

    • 1/4 cup gluten-free quick oats

    • 1 1/2 tablespoons hemp seeds

    • 1 teaspoon fresh lavender (or 1/2 teaspoon dried lavender)

    • 1/4 teaspoon salt

    • 1/4 teaspoon cinnamon

    • 1/16 teaspoon ginger powder

    • 1 tablespoon maple syrup

    • 1 teaspoon pure vanilla extract

    • 1/4 cup + 2 Medjool dates

    INSTRUCTIONS

    1. Add all of the ingredients up to the ginger powder into a food processor and run until uniform.

    2. Add the dates and drizzle in the maple syrup and vanilla extract then run again until smooth. It will seem a bit crumbly but should stay together when you press it between your fingers. If not, add in 1/2-1 tablespoon of water.

    3. Scoop dough into a 1 tablespoon-sized ball, being sure to press it tightly to help it stay together. Continue until all of the dough has been rolled into balls.

    4. Store in the refrigerator for up to 1 week.

    NOTES

    • You can sub in any nut of choice for the almonds and cashews, walnuts work great!

    • This recipe is oil, refined sugar and gluten free

    By Jasmine Briones

    Learn more about Jasmine on sweetsimplevegan.com

    We’ll have more incredible plant-based recipes and cooking with Jasmine Briones on Omstars Wellness channel in 2018, so stayed tuned.

    Follow Jasmine on Instagram

    Visit our Wellness channel for more delicious recipes