I am the only vegan in my family so when it comes to a lot of my cooking I keep portion size in mind because I will be the one eating the leftovers. I’m not sure if you’ve ever tried to eat an entire lasagna by yourself but unless you’re Garfield the cat it’s quite a feat. But I’m a firm believer in that you should make an effort for yourself. The idea of putting in more work when you’re doing something for others is nice, but you deserve to go the extra mile for things only you will enjoy too.

My point is I love lasagna so every Christmas I make one and then I eat the whole thing before New Year’s Eve.

Call me Garfield I guess.

This recipe is really a celebration of what is at the heart of Canadian Thanksgiving, being thankful for the harvest. It features carrots, celery, onions, garlic, and mushrooms all from my local farm and herbs from my backyard. The only vegetable I picked up at the grocery store was a yam. Most of this should be in season across Canada right now and at their peak freshness.

Will repel all vampires in a 10km radius.

Personally I think it was the perfect amount of garlic. But I give you this warning to say, if you’re the type of person to automatically double the amount of garlic in any recipe… maybe don’t do that this time.

This is not my mother’s cabbage roll soup. She wanted me to make that clear because I changed the ingredients. And the order I cooked them in. And made it vegan.

So it’s definitely NOT my mother’s cabbage roll soup, but it is part of my own project to make a vegan version of my favourite comfort foods and family recipes.