Events

Here you will find all the ingredients you need to follow along with one of our LIVE video streams.

"Get your ingredients in advance and join us online, while we bake with you live. We can't wait to see you in the kitchen, virtually!"
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UPCOMING Events

THANKSGIVING DINNER
TUESDAY, SEPTEMBER 6TH @ 6:30pm  
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Copy of Copy of Wednesday July 22nd (2).

Thanksgiving might look different this year, but it doesn't have to taste it!

 

Join Rose and Richelle, Tuesday evening to learn how to cook an amazing family-sized, plant based Thanksgiving Dinner! 

 

They will be cooking up all of their favourites to help you prepare for your friends and family this holiday season. 

 

What's on the Menu? 

All of these items will be cooked with you on the call! 

  • Pecan Apple Stuffing

  • Lentil Loaf

  • Tofurkey 

  • Miso Gravy

 

We will also be offering recipes to a FULL DINNER MENU to all our guests who attend. These recipes include: 

  • Mashed Garlic Potatoes

  • Best Ever Brussel Sprouts

  • Cranberry Sauce 

  • Pumpkin Pie

Learn how to become more plant based without ditching flavour, nutrition or tradition! 

 

Thanksgiving never looked so good! We can't wait to cook with you, virtually.

past Events

VEGAN LASAGNA 
WEDNESDAY, AUGUST 26TH @ 12pm  
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INGREDIENTS

  • 1 cup dried red lentils

  • (2) 25-ounce jars marinara sauce

  • 1 cup raw cashews

  • 16 ounce firm tofu, patted dry with paper towels

  • 1/2 cup nutritional yeast 

  • 3 tablespoons fresh lemon juice, from about 2 lemons

  • 1 teaspoon salt

  • 1 teaspoon dried basil

  • 1 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 2-3 cups baby spinach

  • 1 box lasagna noodles, whole grain or gluten free if needed

  • vegan mozzarella


INSTRUCTIONS:

  1. First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.

  2. Preheat the oven to 350 degrees.

  3. Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.

  4. Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly. 

  5. Cover tightly with foil. Remove the lasagna after 40 minutes of cooking in the oven. Sprinkle on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

VEGAN DONUTS 
WEDNESDAY, JULY 22nd @ 12pm
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INGREDIENTS: 
  • 1 and 1/2 cups (190g) All-Purpose Flour*
  • 3/4 cup (150g) White Sugar

  • 2 tsp Baking Powder

  • 1/4 tsp Salt

  • 1/2 tsp Cinnamon

  • 1/4 tsp Nutmeg

  • 3/4 cup (180ml) Soy Milk*

  • 1 tsp Vanilla Extract

  • 2 Tbsp Applesauce

  • 5 Tbsp Vegan Butter (Melted)

 

For Chocolate Topping:

  • 1 cup (175g) Vegan Chocolate Chips or Chopped Vegan Chocolate

  • Sprinkles

For Cinnamon Sugar Topping:

  • 2 Tbsp Vegan Butter (Melted)

  • 1/2 cup (50g) Sugar

  • 1 tsp Cinnamon

 
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