Back in my little hometown for reading break, I’m pleasantly surprised to find that the shops here actually have far more vegan options than back in the city!
So, I picked up some cheddar daiya and extra firm tofu and threw together a vegan lasagna!
I tried to stick to using up whatever ingredients I had at home, so in the end it consisted of a few layers of chopped tomatoes, tomato sauce, spinach, sliced tofu, mushrooms, oregano, rosemary, and bay leaves, with daiya and some peas on top. And with a little hot sauce, it turned out amaazing!!