We had my in-laws for dinner last night.
It’s packed with vegan sausage, mushrooms, and homemade tofu ricotta, and topped off with homemade cashew cheese cream.
Yes, it was a bit time-consuming to make two different kinds of cheese, but it’s so worth it!
On the other hand, I used Beyond sausage instead of making my own vegan meat.
I’ve started to cook smart especially when I have non-vegan guests for dinner by utilizing store-bought products if that makes sense.
Our dining room is occupied by my puzzle at the moment, so we ate at the kitchen counter.
(The pictures of the individual plate were taken the next day at the dining table.)
The lasagna was served with roasted veggies, salad, and homemade crusty bread (parsley and cinnamon-cranberry).
The planned dessert unfortunately failed (I was planning to make fran, but I burned the caramel…).
(It was supposed to be like this ↓）
So, we went with Plan B.
I sent my husband to the local grocery store for ice cream.
My in-laws liked my vegan lasagna!
They probably don’t know they ate tofu (a lot of it!) today, but that’s not important (lol).