• Nikki Vergakes


You know me - I stand for food freedom. I have, and believe that you should also, have the freedom to eat a whole cheese pizza for lunch, and vegan bolognese for dinner. Like many things in life, labels aren't really my thing. I find them constricting, actually. One thing that I definitely don't like to label myself on is food.

I've had my bouts with various eating styles. I was successfully pescatarian for one month, I was vegetarian for one lenten sacrifice, and vegan for two others. I don't know if I ever did it for the right reasons. I was pescatarian "for the environment", but part of me wanted to A) lose weight and B) look cool. The reasons I went vegan and vegetarian were the same.

About a year and a half ago, I was following mostly a plant based diet. This was definitely NOT for the right reasons. This was when my dieting was at its heaviest. I ate mostly quinoa bowls, smoothies and random mixes of peanut butter, dark chocolate and coconut oil for dessert. I appreciate those things now, in a different way. I seek a quinoa bowl out occasionally for lunch, but if I want some pizza, I allow myself pizza. I love allllllll the foods, whether they're full of animal products or not.

All of this is to say that I will occasionally share a plant based recipe, but I am not vegan. I like to experiment, and if you're here, then you probably do, too!

This dish is rich in both nutrients and flavor. The main flavor profile in this dish is Italian, but there's some subtle spice as well. Sweetness and smokiness tie all of the flavors together. Will you be under the Tuscan sun, or in the Himalayan mountains? Well, you'll most likely be in your dining room, but you can dream.

Without any more rambling, here's the recipe for vegan bolognese lasagna. I used Minimalist Baker's plant based bolognese, and assembled the rest of the lasagna on my own. The bolognese is layered between layers of baked eggplant and kite hill vegan ricotta.

You can use the bolognese on pasta dishes, in stuffed peppers or mushrooms, really however you'd like! I love how versatile it is.


For the bolognese (from Minimalist Baker):

1 tsbp olive oil

1 medium shallot, minced

3 cloves garlic, minced

1 cup shredded carrots

26 oz marinara sauce

1 pinch red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 Tbsp coconut sugar

1/3 cup water

1/3 cup lentils, red preferred

For pasta:

1 eggplant 1/2 container Kite Hill vegan ricotta

How to make it:

1. Pre heat oven to 350

2. Slice eggplant thin, lay about 6 pieces in a sheet pan with olive oil, pepper and salt

3. Mince garlic and shallots

4. Heat oil in a pan

5. Follow bolognese recipe - from Minimalist Baker

6. Once finished, layer eggplant, then bolognese, then ricotta twice

7. Bake at 350 for 20 minutes

8. Enjoy!

Thanks for reading the blog! Make sure you subscribe by e-mail. For more content, and to also gab about comedy, pop culture and politics on the We Went There Podcast. Want to share this nourishing recipe? Pin it!

Make sure you join the whole community on Instagram and Twitter.