Raw Vegan Recipe: Guacamole Mung Bean Lasagna


raw vegan lasagnaMAMMA MIA… this is the most EPIC raw vegan lasagna recipe my dad and I have ever made! This lasagna tastes and looks like the traditional, American lasagna. The cheese tastes like ricotta, its creamy and cheesy; its RAWmazing! My dad and I made this lasagna together on New Year’s Eve, but he assembled the beautiful masterpiece! 

This raw vegan lasagna is low-fat, gourmet, oil-free, wholesome, delicious, and very filling and satisfying. Depending on the household and how many you’re serving, you may have leftovers. Marinating the lasagna for a couple of hours (or overnight) makes it taste even more amazing. It’s bursting with so much flavor; it’ll make your cells sing and make you fall in love! 

deep dish raw vegan lasagna
This is the perfect dish to take to gatherings or parties, as everyone would love it. This is wayyy better and healthier for you compared to the American styled lasagna that’s filled with processed ingredients. We gave our lasagna a unique twist by adding an extra addition… guacamole! It made the lasagna more creamy and cheesy; you’re gonna love it (I hope….) 🙂

raw vegan living lasagna
Deep Dish, Raw Vegan Guacamole Lasagna Recipe
 Low-fat, guilt-free, dairy-free, meat-free, raw vegan, processed-free, healthy, and very filling and satisfying.  
What You’ll Need: 


Cucumber Pasta:
3 large thinly sliced cucumbers
Marinated Mung Beans:


Sprouted mung bean cheese


Sprouted Mung Bean Cheese:
  • 1 cup marinated mung beans (recipe here)
  • 7 organic brazil nuts (or 1-2 heaping handfuls) 
  • 1 whole red bell pepper
  • 2 tablespoons raw buckwheat flour
  • 1/4 tsp pink himalayan sea salt (optional)
  • 1 teaspoon organic seasonings, of choice: paprika and italian seasonings
Tomato Sauce:
  • 2 cups fresh tomatoes
  • a few sprigs of organic parsley and cilantro
  • 1/2 or 1 whole red bell pepper
  • heaping handful(s) of fresh basil 
  • 1/2 tsp of each: pink himalayan sea salt, paprika, a few heaping sprinkles of cayenne, and all-purpose seasonings 


  • 2 avocados
  • a few sprigs of organic parsley and cilantro
  • 1 heaping handful of organic cherry tomatoes
  • 1/2 tsp of each: pink himalayan sea salt, paprika, a few heaping sprinkles of cayenne,and all-purpose seasonings 
  • 1 tablespoon apple cider vinegar
  • juice of half of a freshly squeezed lemon

raw vegan mock meat

  • 2 heaping handfuls of brazil nuts
  • 1 large heaping tablespoon of buckwheat flour
  • 1 large heaping tablespoon hemp seeds
  • 1 teaspoon seasonings, of choice: pink himalayan sea salt, all-purpose seasonings and paprika
Toppings (Optional. I added the following to mines):
  • tomato sauce
  • marinated mung beans
  • sliced tomatoes
  • “meat” 
To make the Pasta:

  1. Wash the skin of the cucumber (if not organic, but at least should be non-GMO) and peel it off, using a vegetable peeler.
  2. Using a mandolin slicer, a vegetable peeler or a sharp knife, thinly slice the cucumbers into thin slices.
  3. Set aside. You can even marinate it in lemon juice to soften up the cucumbers, if you like)
To make the Guacamole:
Scoop out the flesh of the avocados and smash it in a bowl with a fork or process it in a food processor until creamy and smooth. Add in the rest of the ingredients, smashing until creamy and smooth.
To make the Marinated Mung Beans:
  1. Soak the entire 1 pound bag of TruRoots mung beans in a bowl with filtered or distilled water. Soak the beans in water for 15-20 minutes (or overnight) to soften.
  2. Drain the water and place the beans in a clean bowl. 
  3. Season the beans with your desired seasonings, of choice, adjusting the taste to your preference. 
  4. Cover and set aside, either in the fridge or on your counter, while you make the toppings. 
To make the Cheese:
  1. Place all ingredients in your blender, blending until creamy and smooth. Feel free to leave it chunky, like a hummus, if you like. 
  2. Adjust the cheese according to your preference. 
  3. Pour into a bowl and set aside, covered, either in your fridge or on your counter, while you make the tomato sauce. 
To make the Tomato Sauce:
  1. Place all ingredients in your blender, blending until smooth. 
  2. Adjust the sauce according to your preference. 
  3. Pour into a bowl and set aside while you make the “meat”. 
To make the “Meat”:
  1. Place solely the brazil nuts in a coffee grinder or food processor, and process/grind until crumbly. Be sure not to overprocess/overgrind it, or else it’ll turn into butter.  
  2. Pour the nut crumbs in a small bowl. 
  3. Add in the buckwheat flour, hemp seeds and seasonings. Adjust the seasonings according to your preference. Set aside. 
To Assemble:
  1. Place the cucumber slices at the bottom of a deep dish. And since the bottom is the base, make it thick, doubling the layer. 
  2. Layer and spread the noodles with the cheese, tomato sauce, guacamole, and “meat”. Repeat until you’ve used up all the cucumber slices (or when the deep dish is full to the top). 
  3. Top it off with whichever toppings you like. Enjoy! Share a slice with family and friends. 🙂


raw vegan lasagna
raw vegan lasagna prep
raw vegan lasagna
Lasagna layer 1: Base of the lasagna; cucumber pasta
lasagna layer 2 with sprouted mung bean cheese
                                           Lasagna Layer 2: Cheese
gourmet raw vegan lasagna
Lasagna Layer 3: tomato Sauce
raw vegan lasagna with guacamole
Lasagna Layer 4: Guacamole
lasagna layer 5 meat final toppings
Lasagna Layer 5: “Meat”
raw vegan lasagna


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About Miliany Bonet 202 Articles
Miliany Bonet is an ambitious, world-renowned, raw vegan blogger, writer, researcher, author, and an entrepreneur who is passionate about sharing her love and desire for a plant-based lifestyle. She's also the main contributor at 0medz0.com. Her passion for writing shines through her posts.

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