Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (12)
Although this recipe took a long time to make it was definitely worth it. I’ve been vegan for over a year now and this has got to be my favorite recipe, my non vegan family loved it! Thank you :)))
What can be substituted for the white flesh sweet potatoes? I can’t find these. Thank you!
This is a labor of love. Make one thing the day before to make it go quicker. I made the sauce the day before and I’m so glad I did. I wouldn’t tell anyone this is a sweet potato lasagna just say it’s a plant-based lasagna. The sweet potato with the white flesh just blends in making it very moist and all the flavors blend very well. I made it almost exactly like the directions I didn’t add or subtract anything just make sure each component is salted well. Very good! Would make again when I have the time to make a meal like this.
Made this last night, and first responses were, “It’s different, but it’s pretty good.” By the time they finished their first servings, it changed to, “OK, this is REALLY good.” Definitely a keeper!
What can I use in place of the mushrooms, which I am highly allergic to!!! So many vegan recipes utilize mushrooms and I’m at a loss!
If you can eat eggplant, Julie, peel and add that. It is pretty neutral in flavor. Or you could use zucchini that has been sweated (cube, sprinkle with salt, let sit for 10-20 mins, rinse off, and pat try and use) or patty pan squash or just omit them and add extra sweet potatoes and everything else! Enjoy! Good for you for looking for substitutes.
Can this dish be prepared in advance and then baked when ready to eat?
Rachel Z that was not meant to be my reply to you.
I would prepare sauce, greens, cashew cheese in advance- but since the potatoes stiffen as they cool I would cook those close to assembly time.
I didn’t try it- but this seems like it would freeze well after initial baking,
We had this for Christmas dinner- it was delicious. It’s not hard to make, just a lot of steps. I actually took my time making each component then assembled it just before baking.
I always use more garlic than the recipes say.
The only thing was I could not find white sweet potatoes; and I knew they needed to be fluffy, rather than moist, so I used purple. It didn’t look bad. My husband LOVED it. He likes dry food, I like saucy- so I will serve it with extra sauce on the side next time.
BTW this may be my new tomato/pizza sauce recipe.
Is there a substitute for tree nuts. I have a family member who can eat peanuts( legumes) but no tree nuts. I am wondering about healthy substitutes? Thanks
You could try silken tofu. It is the cashews that make this creamy, so try it and see if it will work with the tofu, but be sure it is the silken kind. Let us know if you try it!
I made this last night and it turned out excellent. Tick of approval by dad which says a lot, told to “add it to the rotation”. I did double the cashew sauce though because we love our lasagne full of creamy goodness. Would avoid using field tomatoes and go for truss. Not sure why this meal doesn’t come up when searching within the FOK website, I had to Google and go in that way. Would make double batches and freeze as it takes a long time to prep. Also considering roasting slices of sweet potato and laying in next time.