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Warm Up with Irie’s Chili Lasagna

Warm Up with Irie’s Chili Lasagna

Here is a combo of two comfort foods dishes that can help to warm your bones in the upcoming winter season.  Irie’s Chilli Lasana is a meatless dish featuring the combination of spicy chili made from four types of beans, veggie patties, fresh herbs,  spices and tomatoes layered between lasanga noodles creating a most delicious new addition to the list of comfort food favourites.


Chili Lasanga


1 cup of red kidney beans

1 cup of brown beans

1 cup of  pinto beans

1 cup of black beans

2  Morning Star veggie patties (cut up in small pieces) or a veggie patty brand of your liking

1/2 cup of tomato paste

2 large roma tomatoes (cut in cubes)

3 large green onions (chopped)

1 large yellow onion(chopped)

2 sprigs of fresh rosemary leaves (remove from stem)

2 sprigs of fresh thyme

1 tsp of dried cumin

1 tsp of sea salt

2 sprigs of fresh  basil (chopped)

2 sprigs of fresh parsley (chopped)

1 scotch bonnet pepper (chopped) Note: remove the seeds from the pepper or else your mouth with be on fire!  If you can take the heat, leave a very small amount of the pepper seeds)

A small bunch of fresh cilantro (chopped)

3 cloves of garlic (sliced)

2 tbsps of coconut amino

4 tbsps of olive oil or avocado oil whichever one you fancy 🙂

1 box of lasagna noodles

1 cube of vegetable bullion

1 cup of bean broth made when beans are pressure cooked

1 tbsp of brown sugar

Vegan sour creme-to taste

Kitchen equipment:

Pressure cooker

1 large cast iron pot

1 large pot for boiling pasta

casserole dish


Putting it together:

  • In pressure cooker,  cook pinto beans, kidney beans, black beans, brown beans for about 30 minutes or until beans are tender.
  • while beans are cooking;  in large pot add  2 tbsp of olive oil on medium high heat.  Once oil is heated add yellow onion, green onions and garlic and saute for 3 minutes.  Reduce stove heat to medium low and add salt to the saute. then add herbs; thyme, rosemary, basil, parsley and scotch bonnet pepper and saute for 3 minutes.
  • Add coconut amino, veggie patties and tomatoes to the mixture and let simmer for 5 minutes.
  • Add cooked beans to the pot with herbs and saute onions and garlic. Stir in thoroughly and let simmer.
  • Add cumin, brown sugar to mixture.  Stir in thoroughly.
  • Add vegetable bullion and tomato paste. Stir in thoroughly and then add in broth made from pressure cooking beans.  Cover pot to let simmer for 15-20 minutes on low heat.
  • While chili mixture is simmering fill large pot with water, a tsp of olive or avocado oil and a pinch of sea salt. Let water come to a roaring boil and then add lasagna noodles.  Let noodles cook for 8 minutes or until noodles are al dente.
  • set oven to heat at 350 degrees.
  • In casserole dish, spread a thin layer of chilli mixture then add a layer of lasagna noodles.  Then add chilli mixture.  Add a layer of noodle on top.  continue to stack layers of chili and noodles until all noodles are used.  top with remaining chili mixture.
  • sprinkle cilantro on top and put in oven to bake for 20 minutes.

Note: Ensure the oven is heated before putting dish in the oven.

  • Let cool and top with vegan sour cream.










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