Vegan, Gluten-Free Daring Baker Challenge: Homemade Dairy-free, Egg-free Spinach Egg Pasta Recipe with vegan parmesan recipe and pine nut cheese recipe

veganlasagnarollsWhen I saw this month’s Daring Baker Challenge was delicious homemade spinach lasagna, I was very excited. I was also inspired. I resolved to make not just a vegetarian and gluten-free version, but a vegan version as well. The great thing about this is that I was able to experiment with a vegan pasta recipe- and to my surprise, I actually ended up liking the vegan pasta more than my version of the gluten-free non-vegan pasta recipe included with the challenge. It was much easier to handle and didn’t require any additional starch, which was a definite plus. Part of it might have been my super-sneaky technique of rolling the dough out inside a gallon-sized ziploc bag- but I could actually pick this pasta up and move it around without it ripping (much). It DID require very strong arm muscles, so be warned that you’ll need to really lean on that rolling pin to roll out your dough. I also found that this recipe, which required that you boil the pasta, was a little more to my taste than the other recipe where you bake the pasta sheets un-cooked. Something about the slippery, silky texture of boiled pasta just goes well with sauce. The lovely thing is that although inspiration for this dish came from all over- all the flavors went together perfectly. It even won over the DH, who proclaimed it his very favorite of the two versions. He doesn’t usually pick vegan over non-vegan recipes, so that is saying a lot- this recipe is a real winner! I hope you’ll try it, because it really is delicious, and worth the time in the kitchen. It is also very easy to adapt for various allergies, so would be nice for serving to allergy-plagued friends or taking to a gluten-free potluck. Enjoy!

*By the way, after a day in the kitchen with the vegetarian version of this recipe, the light was leaving me, as you can no doubt tell from these pictures. If I have time I may add a few beauty shots, just to do justice to this really excellent recipe.

How to make Gluten-Free Vegan Lasagne Rolls:

Visit my OTHER vegetarian version of this Recipe submitted for Daring Baker HERE (with different pasta recipe, sauce recipes etc.)

Gluten-Free Vegan Homemade Spinach Bean Pasta Recipe
1/3 cup and 1 tbsp. garfava flour
1/3 cup and 2 tbsp. cornstarch
1/3 cup and 2 tbsp. tapioca starch
2 tsp. xanthan gum
1/2 tsp. salt
Enough fresh spinach to make 1/3 cup pureed blanched spinach*
1/3 cup drain water from blanched spinach
1 tbsp. Ener-g Foods egg replacer
1 tbsp. olive oil

2 large gallon size ziploc bags (generic is ok)

Mix all dry ingredients (garfava, cornstarch, tapioca, xanthan and salt) together in a medium bowl.

Prepare your spinach in a microwave bowl and a little water, microwaving until barely cooked. Then rinse in cold water, drain* and then puree in a food processor. Squeeze blanched spinach and drain water, reserving. (*You want to have 1/3 cup of spinach water, so you may need to keep all of the spinach infused water.) Mix your tbsp. egg replacer with the 1/3 cup green spinach water. Rinse out food processor and then combine dry ingredients with pureed spinach in the food processor bowl. Process. Then pour in the green egg replacer egg and slowly drizzle in olive oil with the machine running. When dough balls up in food processor, take out and place it on a piece of saran wrap.

You can put it in the refrigerator until you’re ready to use it- or keep it at room temperature. (I refrigerated it for a few hours before rolling it out).

When ready to roll out, separate the dough into thirds. Place one third of dough inside one of the gallon sized ziploc bags and carefully roll it out, using a rolling pin on TOP of the bag, so there is a layer of plastic beneath the dough on the table surface and so there is a layer of plastic between the dough and the rolling pin. When the dough has been rolled into a square thin sheet of dough that fills the bag, carefully cut out the sides of the bag and pull back the top of the bag away from the pasta sheets. Cut them carefully into your desired size, but don’t remove them yet. Place this pasta, bag and all, to the side.

Take another third of dough and put it inside your second ziploc bag, slightly to one side or the other. Roll out the dough just like the first one but keep it more to one side. When you have a nice large sheet of pasta, cut one side of the bag where the pasta has connected with the side. Peel back the top (leaving one side and bottom uncut if possible and cut the pasta into its desired shape without cutting through the bag. Gently peel off each sheet of pasta and place it on top of the first batch of prepared pasta at an angle.

Finally, roll out the final portion of pasta against the edge of the ziploc bag that still remains. When you have a nice sheet of pasta, cut out the remaining side, peel back the plastic, and then peel off each remaining piece of pasta and place on top of the other prepared pasta at an angle to the piece beneath it.

Bring water to a boil in a large pot and add all your pasta. Time it for about three minutes FROM the point you add it to the water. Bring it back to a boil. After your timer goes off, carefully strain the pasta and rinse with cold water.

Use in recipe as desired. Yummy!

Flour blend inspired by Bette Hagman’s Bean flour pasta, Food processor technique and spinach inspired by Bryanna’s Vegan Homemade Pasta, but ultimately my own creation. Rolling out instructions purely my own technique.

*POTATO ALLERGY ALERT- if you are highly sensitive to potato, Ener-G foods Egg replacer does contain potato starch. You can try this recipe with ground flax seed instead or just spinach water. (And let me know how it turns out)

Gluten-free Vegan Bechamel White Sauce Recipe #2
2 & 2/3 cup non-dairy milk (I used soy. For soy-free use rice milk, almond milk, etc.)
2 tbsp. Earth Balance Margarine and 2 tbsp. Extra virgin olive oil (For soy-free use 4 tbsp. olive oil and no margarine.)
4 tbsp. sweet rice flour
Salt and pepper to taste
1/4 tsp onion powder (or more)
Freshly grated nutmeg
Heat margarine and olive oil in nonstick pan until melted, and then add flour. Slowly whisk in non-dairy milk and raise temperature but don’t let come to a boil. Let thicken and season to taste. Whisk as needed and use in your recipe.
Daring Bakers Lentil Bolognese Sauce Recipe #3
1 onion, chopped
2 whole garlic cloves
2 carrots, coarsely grated
3 tbsp. olive oil
2/3 cup red lentils
1 14 oz. can tomatoes
2 tbsp. tomato paste
2 cups GF vegetable stock
1 tbsp. fresh marjoram
salt and freshly ground black pepper
Saute onion, garlic, and grated carrot in olive oil in a large dutch oven until it is soft. Add lentils, tomato, tomato paste, stock and seasoning and simmer for 20 minutes until thick and lovely. Taste and season as needed.
Alternative Dairy-Free, Soy-Free Cheese Recipes Parmesan and Pine Nut Ricotta
Dairy-free, Soy-free Parmesan:
1 cup nutritional yeast
1/2 cup blanched almonds
1/2 tsp. salt

Dairy-free, Soy-free Ricotta:
1/2 cup pine nuts
squirt of lemon juice
1/4 tsp salt
water as needed

Combine parmesan ingredients in a blender or food processor and process until you have a smooth, granular topping. Reserve. (Only a small portion would be used for the lasagna recipe etc.- is nice to have on hand though. Great on popcorn!)

Soak pine nuts in water for an hour and then drain. Combine in blender with lemon juice, salt, and enough water to form a paste. Reserve for recipe. Leftovers are great on all kinds of things!

Gluten-free Vegan Spinach Lasagna Lasagne Rolls Recipe
1 recipe Gluten-Free Vegan Homemade Spinach Bean Pasta Recipe
1/2 recipe Gluten-free Vegan Bechamel White Sauce Recipe
1 recipe Daring Bakers Lentil Bolognese Sauce Recipe #3

Partial amounts of Vegan Parmesan and Pine Nut Ricotta
handful Toasted pine nuts

Preheat oven to 350 F.

Boil vegan pasta, rinse in cold water and drain as directed in recipe.

In a medium size dish, put a thin layer vegan red lentil bolognese sauce on the bottom. Then take a medium-sized rectangle of vegan spinach pasta and create a roll, filling with bolognese sauce, a dash of bechamel, and sprinking of vegan parmesan. Continue to create rolls (as if you were making enchiladas) with the same fillings. When the pan is full of these lasagna rolls, top with a thin layer bechamel sauce, pine nut ricotta, a sprinkling of vegan parmesan along the center of the rolls, and finally, toasted pine nuts.

Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes, or until pine nut ricotta starts to brown.


To our surprise, we enjoyed this recipe even more than the non-vegan version. Even DH said it was the yummiest- and he’s a tough sell. I’ll totally make this again.

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11 Responses to “Vegan, Gluten-Free Daring Baker Challenge: Homemade Dairy-free, Egg-free Spinach Egg Pasta Recipe with vegan parmesan recipe and pine nut cheese recipe”

  1. [...] Visit my Gluten-Free VEGAN version of this challenge HERE! (Different pasta recipe, allergy friendly un-cheese recipes etc.- it was even my DH’s favorite over the cheesy one, if you’ll believe it!) For the record: The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. [...]

  2. wow. That’s all I can say, I’m so impressed that you made it vegan AND gluten-free. Nice work!

  3. I cannot believe my eyes! You actually made two versions and this one is vegan AND gluten-free. Way to go! Great job!

  4. Wow, this looks great! I am keen to try with the homemade pasta layer… I’m sure it’s much cheaper than buying pasta.

    I made a vegan/gluten free lasagne recently but used a tofu ricotta recipe that was delicious. My housemate started eating it before I got home and didn’t even realise it didn’t have cheese in it.

  5. Nice job all around on the challenge! I think when you use gum you can skip the egg replacer in a recipe – the egg replacer, is, for the most part, a binder and you don’t really need to duplicate binders.

    I’ve used ground chia/salba in place of gums AND egg replacer – it works beautifully.

  6. Thanks all! It really was a delicious recipe.

    The egg replacer added extra binding to the texture of the dough and gave it great texture- I wouldn’t change a thing! The only reason I have a note about it is for any friends who can’t have potato starch.


  7. Wow, amazing work. I think you really went the extra mile for that lasagna!

  8. I am so impressed!
    You have been making a lot of delicious looking lasagne. I especailly liked your lentil bolognese. Looks very tempting to me.

  9. Unbelievable, what a knock out job! I have to try the lentil bolognese sauce.

  10. This is such an awesome looking recipe! I love that the vegan pasta ended up being the favorite both to make and eat and I really want to try the pine nut ricotta. It sounds delicious!!

  11. I can’t speak for the whole, because I used just the pasta recipe for an egg-free GF veggie lasagne, but that was fantastic!

    and for the record, I used 1 tbsp of flax meal in the spinach water instead of ener-G egg replacer, and it worked beautifully.

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