This
Thanksgiving,
let’s
reimagine
the
traditional
feast
with
a
delectable
vegan
twist,
courtesy
of
the
culinary
genius,
Chef
Lyana
S.
Blount.
Renowned
as
the
force
behind
Black
Rican
Vegan,
Chef
Lyana
is
transforming
comfort
food
into
a
plant-based
extravaganza,
redefining
culinary
boundaries
and
capturing
hearts
and
palates
along
the
way.
Meet
Chef
Lyana
S.
Blount:
Redefining
Comfort
Food
with
Black
Rican
Vegan
Hailing
from
the
vibrant
Bronx,
Chef
Lyana
takes
pride
in
embracing
her
African
American
and
Puerto
Rican
heritage,
infusing
her
creations
with
a
rich
cultural
tapestry.
What
started
as
a
lockdown
hobby
during
the
Covid-19
pandemic
has
blossomed
into
Black
Rican
Vegan,
a
thriving
pop-up
business
in
the
heart
of
New
York,
where
Lyana’s
passion
for
vegan
comfort
food
is
leaving
an
indelible
mark.
Advertisement
A
Vegan
Culinary
Tour:
From
Bronx
Streets
to
Global
Plates
Black
Rican
Vegan
isn’t
confined
to
the
Bronx
alone.
Chef
Lyana’s
pop-ups
have
graced
numerous
locations
across
New
York
City,
as
well
as
the
food
scenes
of
Florida
and
the
sun-soaked
streets
of
Los
Angeles.
Her
culinary
journey
extends
beyond
pop-ups
with
the
release
of
her
cookbook,
“Black
Rican
Vegan
–
Fire
Plant-Based
Recipes
from
a
Bronx
Kitchen,”
a
testament
to
her
commitment
to
revolutionizing
the
way
we
think
about
food.
Thanksgiving
with
Black
Rican
Vegan:
Titi’s
Lasagna
for
Dad
As
a
sneak
peek
into
the
culinary
wonders
of
Black
Rican
Vegan,
Chef
Lyana
shares
one
of
her
favorite
Thanksgiving
dishes
from
her
cookbook
–
Titi’s
Lasagna
for
Dad.
This
mouthwatering
recipe
combines
the
heartiness
of
lasagna
with
the
finesse
of
vegan
ingredients,
ensuring
a
feast
that
satisfies
both
the
soul
and
the
senses.
Tofu
Ricotta:
1
(12-oz
[340-g])
block
extra-firm
tofu
1⁄3
cup
(43
g)
nutritional
yeast
1
tbsp
(15
ml)
apple
cider
vinegar
1
tbsp
(15
ml)
grapeseed
oil
1
tsp
salt
1
tsp
freshly
ground
black
pepper
1
tsp
garlic
powder
1
tbsp
(5.5
g)
Italian
seasoning
1⁄4
cup
(60
ml)
nondairy
milk
of
choice
Lasagna:
1
tbsp
(15
ml)
olive
oil
1
large
white
onion,
diced
5
cloves
garlic,
minced
1
(14-oz
[400-g])
package
Beyond
Meat
sausage
1
lb
(455
g)
Beyond
Meat
ground
beef
1
(6-oz
[170-g])
can
tomato
paste
1
(28-oz
[800-g])
can
crushed
tomatoes
1
(8-oz
[225-g])
can
tomato
sauce
2
tbsp
(25
g)
raw
cane
sugar
1
tsp
fennel
seeds
2
tsp
(2.5
g)
fresh
oregano
1
tsp
minced
fresh
parsley
1
tsp
salt
1
tsp
freshly
ground
black
pepper
1
tbsp
(3
g)
minced
fresh
basil
1
(1-lb
[455-g])
box
lasagna
noodles
1
(8-oz
[227-g])
package
vegan
mozzarella
cheese
Cooking
Instructions:
-
Make
the
Tofu
Ricotta:
Blend
ingredients
until
smooth.
Set
aside. -
Make
the
Lasagna:
Sauté
onion
and
garlic.
Add
Beyond
Meat,
tomato
paste,
crushed
tomatoes,
and
seasonings.
Simmer
for
15
minutes. -
Assemble
the
Lasagna:
Layer
noodles,
tofu
ricotta,
meat
sauce,
and
vegan
mozzarella.
Repeat. -
Bake:
Cover
with
foil
and
bake
for
35
minutes.
Remove
foil
and
bake
for
an
additional
10
minutes. -
Serve
and
Enjoy!
Chef
Lyana’s
Vegan
Thanksgiving:
A
Global
Vision
Chef
Lyana’s
culinary
journey
has
garnered
attention
from
prestigious
media
outlets
like
the
New
York
Times,
Buzzfeed,
Ritz,
Stella
Artois,
Pix11,
and
NBC
News.
Her
dedication
to
crafting
delectable
vegan
dishes
has
earned
her
a
special
place
in
the
hearts
of
food
enthusiasts
and
media
alike.
This
Thanksgiving,
join
Chef
Lyana
S.
Blount
on
a
flavorsome
adventure,
as
she
redefines
comfort
food
and
invites
us
all
to
savor
the
richness
of
plant-based
delights.
Titi’s
Lasagna
for
Dad
is
just
a
glimpse
into
the
culinary
wonders
that
await,
promising
a
Thanksgiving
feast
that’s
not
only
delicious
but
also
a
celebration
of
compassion
and
creativity.
