How does Natasha Najjar’s method of making vegan lasagna with okara outperform traditional methods?

Natasha Najjar's method of making vegan lasagna with okara, or soybean pulp, offers a few unique advantages over traditional methods.

Firstly, it's a great way to utilize leftover okara from making soy milk, reducing waste. Secondly, okara is a rich source of fiber and protein, making the lasagna more nutritious.

Lastly, using okara as a meat substitute makes this dish suitable for vegans and those looking to reduce their meat consumption. It's a creative and sustainable way to enjoy a classic dish.

Would you like to know more about the recipe or other vegan dishes Natasha has created?