How to make Rip Esselstyn's Raise the Roof/Engine 2 Sweet Potato Lasagna: vegan and plant based

[@seapossumsforrest8162]

I finally made this after weeks of mentally going over it. I was so afraid I would end up missing cheese that I was compelled to tweek it. I added eggplant. Instead of sauteing the veggies I dumped them in a crock pot with sauce and seasonings til soft. I sauteed onion and 3 cloves of garlic with the frozen thawed/drained spinach. I added nutritional yeast in between the layers. I think there was 3 onions in it, 9 cloves of garlic, and double the seasonings. I tweet a jar of spaghetti sauce adding fennel seeds. I didn't use oil or other fats. It was yummy. The original recipe seemed good, I just had to punch it up. It was really filling. Thank you for sharing your post.

[@BeantownKitchen]

Fabulous! Thanks for sharing your tweaks to the recipe. That's a great idea to ease the process by cooking the veggies with sauce in the crock pot, and then boosting the flavor with more onions, garlic and seasonings. This recipe is so adaptable!

[@leanneharrison5926]

I’ve made this. Excellent recipe.

[@prevent08]

Great video! Took every bit of an hour to assemble. Definitely not a recipe you can do during the week after work. In the oven now, can’t wait to taste. UPDATE: It was incredibly good! Had serious doubts, use to LOVE meat. This dish is great!

[@TheStaffOfLife]

You've probably made it several times since your initial bake A year ago. I've been making it just for a couple years myself and every time I make it it comes back to me where I don't even need the recipe for the most part. We all tweak things to our liking, which is good. We don't eat mushrooms and they provide some of the liquid in the recipe to cook the noodles. I rarely have red peppers in the house so I substitute green and don't use as much as is called for. I use half as much spinach and I like chopped zucchini on the spinach layer. Sometimes I sprinkle pumpkin pie spice on the sweet potatoes and leave off the Roma tomatoes. I've only used the cashews on top once, & It's a luxury so we usually leave it off. We use nutritional yeast in so many recipes I leave it off in this one. If you have fresh rosemary use it, but double it!! The tofu we have available at a reasonable price nearby is not lite, but It works just as well... I use between 10 & 12 oz. It's ok if it has a little liquid bc the noodles need some to bake well. So tweak away! It's your casserole 😊 PS my method is different than Rip's, & yours may be, as well. No matter...enjoy the process. One thing that helps me is prepping the sweet potatoes in advance. You could also prep the tofu spice mixture in advance...& other prepping. It helps me tremendously when I plan to do stir-fry, & I do it some with this recipe, to minimize having to do it all at one time.

[@sparklegirl7544]

New subscriber here! Excellent video! This looks really yummy! I am a vegetarian for many years who is now wanting to get rid of dairy (and eggs) as much as possible. Have a blessed day, everyone, as we get healthier together!!!

[@DabneyFountain]

5 Stars...excellent video! Articulate presenter, organized, no extraneous chatter (time-saving) and nutritional info, too. Thank you for this outstanding video.

[@BeantownKitchen]

Thank you for your kind words!

[@chuckroot9425]

@@BeantownKitchen I agree wholeheartedly with Dabney's statement :-)

[@dianagoldman9194]

@@chuckroot9425 So kind of you! Thank you for sharing your thoughts!

[@EmmaKnightleyNo1]

Super delicious!!! Put in pak choi instead of brokkoli, made my own pasta sauce, put thyme instead of rosemary, added wildly from my spice rack... So worth the effort!!!! Thank you, especially the step by step layering was extremely helpful!!!! 👍👍👍🙏

[@BeantownKitchen]

I love a recipe that is versatile and this one certainly is. Your lasagna sounds delicious!

[@artjohnson1757]

This is the most delicious looking dish ever, I'm a lonesome Vegan bachelor and your driving me crazy. I like how you put the recipe in print, I often watch people make a recipe and I can't understand them when they say the ingredient was they put in.

[@BeantownKitchen]

Art Johnson awesome! Glad you found the video style helpful. Thanks for letting me know. 😊

[@cvbazzell]

I didn’t think I would like this because I could compare it to the lasagna I used to eat before making the change to wfpb. I was wrong. It’s different from old cheesy lasagna, no doubt, but it’s delicious in its own right. And it’s actually healthy and good for you. Give it a try. I think you’ll be pleasantly surprised.

[@CastledarkDweller27]

Great review. I like the important points u made. Thankyou!😊

[@KellyNewcomerArt]

I will be making this. Thanks for the video - it's quite complex with all the layers and ingredients. I appreciate the other comments and tweaks.

[@BeantownKitchen]

It is quite a lot of steps Kelly but I find it's worth it. I just made it the other day, at my husband and daughter's request. it makes a big lasagna and great leftovers for the three of us to enjoy for days.

[@KellyNewcomerArt]

@@BeantownKitchen I made it and was surprised how good the sweet potato was in there. I also love the crumbled cashew on top.

[@ianrobson3713]

Wish professional chefs adopted your presentation style. It’s clear, it’s concise, it’s well presented, thanks for taking the time to help everyone. I have the Engine cookbook and this recipe is going on my to do list. Just wondering if adding nutritional yeast and amino acid might enhance the flavour, only one way to find out!

[@BeantownKitchen]

I think both would enhance the flavor. Nutritional Yeast in particular would be fabulous mixed with the cashew topping or in the tofu mixture. Thanks again for your kind words.

[@AKD822]

I have made this recipe a few times. Always satisfying

[@user-jb4rz6mi3x]

What a delicious dish. I’d make it again. Hope it freezes well because I made it for a future dinner Thank you

[@diannam8796]

I’m making this recipe this weekend. Thanks for providing the nutritional comparison at the end.

[@diannam8796]

Next time I would make without the sweet potato and precook the pasta because most of the pasta wasn’t cooked - the tofu mixture was quite good though.

[@carolynbillington9018]

sure like how fast and complete the instructions are and the clear photos. I add nutmeg, lemon to the tofu

[@danielgoldman5693]

vibrant colors are only surpassed by the delicious taste!

[@BeantownKitchen]

eat the rainbow for a happy body and happy palate. :)

[@bertajay]

Not sure how l found you but l will be making this lasagna as soon as l can get the ingredients. It looks so yummy and l loved your presentation. Very well done. 😊

[@tuesdayskittens]

Hey hey Berta J 💋

[@samanthajo1593]

I am going to try this! I’ve never been a fan of the sweetness of sweet potatoes, but all the yummy veggies and added flavor will hopefully mask that! Thank you!

[@BeantownKitchen]

My pleasure! Me too...I wasn't a fan of sweet potatoes until recently. It might have been this recipe that converted me. So good...Rip Esselstyn served this lasagna at his wedding! Let me know how you like it. :)

[@AlexPotts]

Wow, i loved how you formatted this video with the comparison to The meat lasagna. Subscribed

[@BeantownKitchen]

Oh I'm so glad. Thank you!

[@carolinamartucci8004]

Use PARCHMENT PAPER before the aluminum foil. Doctors says It's toxic the foil against tomatoes or any food for that matter.

[@BeantownKitchen]

Thanks for your comment, Carolina! Good thought to use parchment paper. Can you please share a link or something for the info about the toxicity of foil?

[@carolinamartucci8004]

aluminum exposure just isn’t worth the risk for Alzheimer or aluminum poisoning. There is a lot of info online about this subject. Just to be safe, is better to limit exposure, and parchment paper before wrapping in foil will not change the flavor and will act as a barrier. Here are a few examples: www.pcrm.org/health/cancer-resources/ask/ask-the-expert-cooking-foods Aluminum: Aluminum contact should be limited or avoided as much as possible, because of its link with Alzheimer’s disease and its potential of having estrogen-like effects in the body. Anodized aluminum cookware is considered a safer alternative. www.thealternativedaily.com/no-1-reason-to-stop-wrapping-your-food-in-aluminum-foil/ …you probably want to reduce your exposure as much as possible to avoid potentially serious complications should it get too concentrated in your body. One way that a significant amount of aluminum could enter your body is through its use in cooking food. The authors of a study published in the International Journal of Electrochemical Science state: “In the present work, leaching of aluminum from aluminum foil in different food solutions was studied. Minced meat was used to prepare six different food solutions using tomato juice, citric acid, apple vinegar, salt, and spices. … The results clearly indicate that the use of aluminum foil for cooking contributes significantly to the daily intake of aluminum through the cooked foods. The amount of leaching was found to be high in acidic solutions, and even higher with the addition of spices.” The study’s researchers explain that while the human body can “excrete small amounts [of aluminum] very efficiently,” a person should not take in more than 40 milligrams per kilogram of bodyweight each day. This is the limit that has been set by the World Health Organization (WHO). The study found that cooking foods in aluminum foil leached levels of aluminum that were “unacceptable” by the standards of the WHO. Based on their study, the authors conclude: “Excessive consumption of aluminum from leaching aluminum foil has an extreme health risk effects. Aluminum foil may be used for packing but not for cooking.” www.huffingtonpost.com/the-conversation-africa/why-you-shouldnt-wrap-you_b_9622502.html Why You Shouldn’t Wrap Your Food in Aluminum Foil Before Cooking It

[@BeantownKitchen]

Fabulous, Carolina! I really appreciate you sharing all of this information. Very helpful!

[@reddaisy2513]

Yep I have seen that info and tip before too about using parchment layer between foil and food. I have also seen people using the oven safe glass/ceramic whatever lid and skipping both foil or parchment... and even here on youtube "Plants not Plastic" she used a second 9 x 13 pan as a lid. Here she is with basically same recipe kzbin.info/www/bejne/nXnGiJ6AbpWap6M This is a great recipe!

[@carolinamartucci8004]

@@reddaisy2513 thanks for sharing that link!

[@jayalilaretreats8192]

Thanks Diana for your great support in our nutrition in our family! Yummy I can smell it before even preparing it. Let's connect and share the empty nest stories.

[@BeantownKitchen]

My pleasure. I'm so happy to be helpful! Yes, let's connect. :)

[@cindystrother7710]

THANK YOU SO MUCH FOR SHARING

[@ruthmoore1448]

Great demo, now I'm hungry. Thank you, love your show!

[@laurasmith7421]

I appreciate your work in sharing this.♥️🤓

[@carolyn6689]

Wow!! Hello From Rhode Island🙋This looks so good.Im definitely going to try this soon❤🌱👍🏻

[@jcgator2]

I made this dish yesterday from Rip's recipe in Forks Over Knives. I found it quite delicious though I boosted the seasonings with black pepper, Creole seasoning (no salt) and a bit of Bragg's Liquid Aminos. I did find that, when serving, it was a loose lasagna and not congealed like one with a binder in it. That did not negatively impact the flavor though serving was not as neat as most lasagnas. Any suggestions on that? Your presentation was excellent though I would eliminate the background music. Great job and thanks!

[@leonieduplessis4467]

Look yum, Plant Strong

[@mundomagico7787]

It’s in the oven now! I’m so nervous 😬 it’s quite an expensive and time intensive dish🤞!! I couldn’t find oil free pasta sauce in the UK so used my favourite organic tinned toms with my fave organic Tom purée. Also I used 6 oz of frozen spinach ... the recipe says 16oz, is that a typo? It only looks about 6 in the bowl in video.... 🤔 I’ll let you know how I got on (blew up my blender doing the cashews 😔) ....

[@smallfootprint2961]

Thanks for showing this. I've heard about it but, haven't seen it demonstrated. Good video.

[@time4sanity]

Love your presentation style...very informative! New subscriber!

[@kparziale6131]

Thank you I really appreciate it, First Video and Subscribed!!!

[@lisaslovin1058]

Great video and it looks like a fabulous recipe! Will be passing this one along :) Thanks Diana!!

[@BeantownKitchen]

It is a great recipe! I know you have a favorite lasagna too! Remind me what it is...I've been meaning to try it.

[@StartGrowYourBusiness]

Thumbs up! Good to see you back making videos. Great energy in this video! Go Sweet Potato-Vegetable Lasagna (trying to see if putting keywords here helps ranking lol)

[@BeantownKitchen]

Thanks Alex!

[@dottiea.2186]

It helps that Dad is a Dotor ....

[@TuyenVuvlgos]

Món ăn ngon làm rất công phu

[@davidhutchinson5233]

Looks delicious.

[@junedunne]

Can't wait to try this! Looks so good.

[@BeantownKitchen]

June, I hope you like it! It's very tasty!

[@mariawoolley3900]

Love it! Thank you very much! Tina from Brasil.

[@BeantownKitchen]

So glad you enjoyed the video, Tina! Thanks for letting me know. :)

[@renaeselix5648]

Can’t wait to make this!

[@cheezheadz3928]

Well....how was it?

[@hoosierpreppingnurse]

I had to laugh. When I first saw the Rip Esselstyn lasagna. I thought rest in peace as in you had an improved version of it.

[@Fil-ItalianSaUK]

Ooh this video made me your new subscriber! Well presented and pls make more videos like this Xx

[@BeantownKitchen]

Thank you so much Jen for your comment. I need to get my video camera out again. I appreciate the reminder! :)

[@mynameisannette4703]

Can you share the brand of sauce ? I haven’t been able to find a tomato sauce that’s oil free. This looks delicious 👍

[@BeantownKitchen]

The tomato sauce that I use is Trader Joe's oil free sauce with mushrooms.

[@rachelgoldman1310]

Favorite

[@BeantownKitchen]

Thanks Rach!

[@seattlejayde]

Very well done!,,

[@tinaf.7941]

What brand of no oil pasta sauce did you use? Thanks.

[@BeantownKitchen]

Hi Tina. I use Trader Joe's oil-free Tomato Sauce. It has some mushrooms in it. They add to the flavor.

[@wishingb5859]

I am thinking that it would feel more authentic if the cashews were made into a cream sauce instead of just sprinkled? I have seen recipes where soaked cashews were added to the tofu mixture in a blender.

[@kascialelonek8757]

Awesome thx

[@malymadefamily4916]

Subscribed ❤️

[@rachelgoldman809]

Yum!!!

[@BeantownKitchen]

It's really good, right?

[@kimdenardo1076]

wonder what you can use in replace of tofu - hate tofu - otherwise looks delicious!

[@larrytemp3063]

CAN YOU CHOOSE TO USE EGGPLANT INSTEAD OF PASTA NOODLES?

[@i.e.presents638]

larry temp of course

[@kimdenardo1076]

or eggplant instead of mushrooms - I hate mushrooms lol

[@cf8959]

Your video is so cute! Very appealing!

[@BeantownKitchen]

Thank you CF!

[@irisschneiderman7784]

Drooling❤️🤙❤️

[@emilieyoder709]

Hi! I was just wondering how you cooked your sweet potato? Thanks!!

[@BeantownKitchen]

I baked it in the oven at 350 until soft.

[@songbirdmedows]

Have you tried freezing this lasagna and reheating? My sister is a multinational truck driver and we both have adopted the WFPB diet after reading the China study and watching forks over knives. I cook and freeze meals for her. So she can eat healthy while she is on the road. There seriously is no healthy meals and truck stops. I’m finding it difficult though making her meals that freeze well and reheat in a microwave.

[@BeantownKitchen]

I haven't tried freezing this lasagna and reheating it but I do think it would be a good option for you and your sister. It makes a very large lasagna so it would make lots of portions for you both. Sounds like your sister is lucky to have you cooking for her! I find that veggie burgers freeze really well. I teach a WFPB cooking class and this recipe is a big hit with the students. facebook.com/PlantPureNation/videos/996757173738430/. Also you might like to check out two of my videos on this channel: "Two Minute Oatmeal Bowl" and "Healthy Vegan Snacks". Both of these videos might give your sister ideas for eating super healthy on the road. All the best to you both!

[@songbirdmelody7999]

Beantown Kitchen Thank you 😊

[@shevhunter986]

Would you ever use nutritional yeast for cheesy flavour?

[@OMGaNEWBIE]

Very interesting recipe, I'm going to try it. But that music is so annoying, I had to skip parts. :(

[@Breeannful]

Confused....I can have cashews with heart disease?

[@BeantownKitchen]

You can leave off the cashews, Brenda. The lasagne will still be very tasty.

[@Breeannful]

@@BeantownKitchen Thanks will do

[@sunflower8599]

Substitue for tofu?

[@larrytemp3063]

CAN YOU INCLUDE EGGPLANT IN THIS DISH OR USED AS A SUBSTITUTE IN PLACE OF THE NOODLES?

[@BeantownKitchen]

I haven't tried it but I have made other plant-based eggplant casseroles with tofu ricotta. I think it would be really good. Please let me know how it is if you make it.

[@karlhungus8841]

What if I opt out of the tofu, what will I be missing out on?

[@cheezheadz3928]

You'll be missing out on tofu.

[@aks0555]

What can I use instead of tofu?

[@dianagoldman9194]

Perhaps mashed cannellini beans. I haven't tried anything but tofu..

[@sandieanderson3037]

Can't eat tofu can I switch for cauliflower ??

[@BeantownKitchen]

Hi Sandie. I can imagine that would be good. I would be tempted to "rice" the cauliflower first, to obtain a crumbly texture, either in a food processor or a box grater. I also might experiment with steaming it to moisten it a bit. Do you have experience with replacing tofu with cauliflower? If so, how's the result?

[@sharr1139]

Looks great! Your added background music prevented me from being able to hear anything you said though😢

[@AnthonyKCarmelo1]

S Harr I have horrible hearing and I heard it perfectly.

[@cheezheadz3928]

I could hear her perfectly. Maybe you focus on music instead of what she's saying.

[@karbsundance]

I think you got the numbers wrong in regards to the saturated fat content ;-) But this dish looks awesome, nevertheless.

[@BeantownKitchen]

Really how so? Glad you like the look of the dish.

[@karbsundance]

Beantown Kitchen you‘ve mistaken 14 grams for 14 milligrams ;-)

[@BeantownKitchen]

@@karbsundance Ha! So I did. 25,000 views and no one picked it up...or at least told me about it. Thanks! Not sure if I can fix the video but i can make a note in the description below it.

[@karbsundance]

Beantown Kitchen haha maybe I‘ve picked it up because I‘m studying nutrition 😬

[@mairzeedotes5484]

Why can't we hear the instruction instead of just music?

[@dianagoldman9194]

I'm working on my video editing skills Mairzee. There are two tracks: the music and my voice. The music track needs to be lowered for future videos I make.

[@bru1015]

Where’s the vegan cheese?

[@BeantownKitchen]

Hi Bruceann. There is no vegan cheese. The tofu and sweet potato add a very flavorful creamy mouthfeel. I've made this for many vegans and non-vegans alike and no-one has complained about a lack of cheese.

[@AnthonyKCarmelo1]

Beantown Kitchen This is great without vegan cheese as it’s less processed.

[@wishingb5859]

The almonds can be made into a cheese sauce by adding some liquid and nooch.

[@brendawood6712]

Wish you did not have background music, distracting,

[@tinz161]

music so distracting!

[@maryrock7698]

why do vegans not invent or come up with their on recipes not related to meat based recipes? I find that many of these meat based recipes just do not transfer to a good alternative.

[@BeantownKitchen]

Yes, I have heard that criticism before. Something along the lines of, "I'm not opposed to vegan food, just don't try to replicate non-vegan food." This recipe might be better described as "vegetable pasta casserole", so as not to confuse/disappoint someone who is expecting a typical cheesy, meat based lasagna. Here is my answer to your question. As far as why vegans don't invent recipes that do not attempting to replicate meat based ones, they do. There are loads of amazing ones to explore and access on the internet. I'm very happy to make some recommendations for you, Mary, if you like.

[@bobbymac1319]

I’m sorry didn’t enjoy it, the carrots and broccoli were way to hard, I don’t think 2 minutes for carrots and broccoli is near enough, carrots take ages to soften...

[@BeantownKitchen]

bobbymac 131 oh that's a shame. All that trouble and you didn't like it. So sorry! If you were to make it again, I'd suggest chopping the carrots and broccoli into smaller pieces. But I get it, lots of work, disappointing results....you're not likely to try again. Thanks for the feedback.

[@beautymariely]

And then for a wonderful finish you have lasagna full of aluminum ready to be devoured!!!

[@laurieanne9712]

The music is so annoying, making it hard to understand you in places! This is my first visit, but unfortunately not subscribing. Do you really NEED music?? Just because everyone else on you tube vlogs has it? Be a maverick--can the music!!

[@BeantownKitchen]

Thanks for the feedback Garden Mim. I have been experimenting with music...type, volume, tempo etc as I believe it adds to the quality of the videos. Video shooting and editing is relatively new to me and I hope I continue to improve over time. If you find this video annoying but are interested in the recipe, I suggest you check out Rip Esselstyn's Engine 2 cookbook or perhaps it is also available on his Engine 2 website. Don't want your aversion to the video to detract from a great recipe.

[@AnthonyKCarmelo1]

Beantown Kitchen Great job with the video. I listen to rap music and I’m hard hearing and you did great. I’ve made this before and it was very good.

[@kathygrieve8416]

I know I’m in a minority but I give this 2 thumbs down 👎👎not anything close to lasagna It is a much healthier dish with loads of veggies but wouldn’t make it again

[@dfusa4869]

BS… been a vegan almost killed me

[@brendawood6712]

That is you, others are healed

[@dfusa4869]

@@brendawood6712 long time vegans are dead and short time vegans quit after few years

[@1946pepper]

OMG too much talking ..

[@BeantownKitchen]

Itazuke Dee thank you for the feedback. 😊

[@AnthonyKCarmelo1]

Itazuke Dee OMG to much complaining.

[@Lola-cg6yp]

Tofu IS NOT-health food... :(

[@AnthonyKCarmelo1]

Lola Tofu is great food. :)