INGREDIENTS 2-3 medium size zucchini 1 1/2 cups vegan ricotta cheese 2 cups veggie meat (crumbles) (cooked and seasoned) 24 oz. marinara sauce 7 oz. vegan shredded mozzarella cheese (I prefer Daiya) Dried parsley Salt (to sweat the zucchini) INSTRUCTIONS Preheat the oven to 350° F. Slice the zucchini lengthwise into thin slices. Line a bakingContinue reading “Zucchini Lasagna”
Category Archives: Tofu
Teriyaki Grilled Tofu With Vegetables and Rice
INGREDIENTS 16 oz extra firm tofu block 2 tablespoons oil and more for sautéing 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper 1/3 cup chopped red onion 1/3 cup chopped yellow onion 4 cloves garlic (finely chopped) 1 head fresh broccoli 1/2 teaspoon garlic powder Salt to taste Pepper to tasteContinue reading “Teriyaki Grilled Tofu With Vegetables and Rice”
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Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage
Sweet Potato Gnocchi INGREDIENTS 1 1/2 cups cooked Purple Sweet Potato (you can use other kinds of potatoes if you prefer) 1/4 cup vegan ricotta 1 egg (slightly beaten) 1 1/2 tablespoons vegan parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper A pinch of nutmeg 1 1/2 – 2 cups all-purpose flour INSTRUCTIONSContinue reading “Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage”
