Lea Michele Goes Vegan
Lea Michele Goes Vegan
Lea Michele has gone vegan in order to pursue a lifestyle that is cruelty-free. Lea Michele is well-known for her musical and acting talent. At age 8, Lea Michele was a Broadway star singing as Young Cousette in Les Miserables, now she is starring as Rachel Berry on Glee. A champion for veganism, Lea Michele, went vegan after reading the book, Skinny Bitch.
A star on the hit Fox show, Glee, it is rumored she is now in high Hollywood demand for starring roles. Lea Michele goes vegan for the protection of animals, as well as, for the health effects of a skinny body and glowing skin.
Talking about her choice to go vegan she said:
“[I]‘m part of a traditional Italian family, so when I became a vegan, my mother learned how to make a version of lasagne I could still enjoy.”
Lea says that getting your family and friends on board is a great way to go vegan. There is no need to pressure them to follow your dietary way of life, but be confident in your zeal toward being cruelty-free. Even though a vegan diet gets rid of meat and dairy, it allows for an array of fruits, vegetable, and grains to cater your way toward happiness.
Here is the recipe that Lea Michele (and her mom) use for Vegan Lasagna:
Vegan Lasagna Roll-Ups
2 T olive oil
1 large bunch broccoli, stems removed, finely chopped
1 16 oz. bag baby carrots, chopped
1 16 oz. box lasagna noodles
1 24 oz. extra-firm tofu
1 t garlic powder
1 t oregano
1 t basil
Salt to taste
1/4 C ground sesame seeds
2 C sliced mozzarella-style rice cheese
2 24 oz. jars tomato sauce (half is layered, the other half is put on top)
- Preheat oven to 350 F.
- In large skillet, heat olive oil and saute chopped broccoli and carrots until tender, about 7 minutes.
- Place in large bowl and refrigerate until cool.
- Cook noodles, drain, and lay flat until cool.
- Mix tofu with garlic powder, oregano, basil, and salt to taste
- Add tofu, sesame, and mozzarella rice to bowl of broccoli and carrots; mix well with spoon.
- Using a spatula, spread 1/2 cup filling onto length of each lasagna noodle, leaving 1/2 inch at each end so roll-ups don’t overflow; roll each on tightly.
- Spread half of tomato sauce on bottom of deep baking pan; place roll-ups seam side down.
- Cook in oven for 45 minutes.
- Remove and top with remaining tomato sauce; cook for 15 more minutes.
This recipe is good, but could use some vegan cheese to make it really lasagna.
Check out The Vegan Diet for more recipes.