Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

TVP Lasagna

lasagna southwest tofu scramble tvp Aug 22, 2025

TVP Lasagna
Serves 6-8
Total Time: 55 minutes
FODMAP Rating: Medium

This Vegan TVP Lasagna is the ultimate plant-based comfort food, hearty, cheesy, and full of flavor. TVP creates a meaty texture, while creamy tofu “cheeze” and a dairy-free parmesan bring rich, cheesy layers without the dairy.

Perfect for family dinners or meal prep, this lasagna is customizable with nut-free and low FODMAP swaps. It’s an easy, satisfying recipe that proves vegan lasagna can be just as delicious as the classic.

Ingredients
1/2 cup vegetable broth
1 full cup of TVP
2 tablespoons soy sauce or tamari
1 teaspoon vegan Worcestershire sauce
1/4 teaspoon or splash of liquid smoke, optional
1/2 teaspoon smoked paprika
1 tablespoon Italian Seasoning or oregano
1/2 teaspoon fennel
dash crushed red pepper, optional
1 package extra-firm tofu
4 oz mushrooms, chopped
1/2 package lasagna noodles, cooked
1 teaspoon minced garlic
1/2 cup nutritional yeast
handful of chopped basil
1/2 package of hummus
1 teaspoon salt
1 jar of desired tomato/spaghetti sauce
Parmezan Cheeze
1 cup blanched almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon nutritional yeast

Instructions
1.Place vegetable broth and TVP in saucepan and allow it to absorb for 15 minutes while making other ingredients
2. Cook lasagna noodles as needed.
3. Making the "Cheeze" . Press and drain the tofu and crumble tofu into food processor and add in garlic, nutritional yeast, basil, hummus and salt and blend well.
4. Once TVP has moistened, turn heat to medium and add chopped mushrooms, soy sauce or tamari, Worcestershire sauce, liquid smoke (optional), paprila, Italian Seasoning or oregano, fennel, crushed red pepper (optional). Add additional spices to taste.
5. Preheat oven to 350 F before assembling the lasagna.
6. Assembling the lasagna: tomato/spaghetti sauce, lasagna "cheeze". TVP meat and top with vegan parm.
7. Cook in the oven for 20-30 minutes.

*Low FODMAP Swap: Start with 1-2 mushrooms per serving or use eggplant instead. If sensitive to onion and garlic, be mindful that spaghetti sauce, hummus, vegetable broth and Italian seasoning contain some.
*Nut-Free: Swap: Swap out nut flower for nut grain or legume-based flour.

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

TVP Lasagna

Stay connected with news and updates!

Stay Connected