Vegetarian/Vegan Recipes

[sunbuckus 3,566]

We can't forget the good ol' veggies! If we did, Popeye might pop us in the face or something. Don't be afraid to to admit your veggie love here and post your yummy vegetarian and/or vegan recipes!

[sunbuckus 3,566]

This is one of the few vegan dishes I've made that fooled Mr. Sun who had no clue it was meatless: Baked Rigatoni with Spinach and Cashew "Cheese"

 

Ingredients

 

1 lb pasta

2 cups raw cashews

1 onion, diced

4 cups mushrooms, sliced thinly

4 cloves garlic, minced

2 teaspoons oregano

1 Tablespoon coconut aminos

1 Tablespoon red wine vinegar

Olive Oil

1 15 ounce can of tomato sauce

2 14.5 ounce cans of fire roasted diced tomatoes

1 tomato, diced

salt and pepper

2 carrots, chopped

1 cup spinach, chopped

2 Tablespoons fresh basil, chopped

water

nutritional yeast flakes

 

Method

 

1. Soak the cashews in water for 4 hours.

 

2. In a big pot, heat the oil with onion, garlic and carrots. When they are soft, add the sliced mushrooms in batches until they are all browned. Season with salt, pepper, and oregano.

 

See post below for remaining directions.

[sunbuckus 3,566]

Continuation for the Baked Rigatoni with Spinach and Cashew "Cheese" recipe:

 

 

3. Add tomato sauce, cans of diced tomatoes, diced tomato, coconut aminos, and red wine vinegar. Let the sauce simmer for 30 minutes. Afterwards, take the sauce off the heat and add in the spinach and basil, letting the residual heat wilt the leaves.

 

4. Preheat the oven to 400 degrees and heat a pot of water on the stove to cook the pasta. Cook according to package then drain and set aside.

 

5. Drain the cashews but keep the soaking water. In a food processor or blender, put in the cashews and then add in the soaking water until the cashews are barely covered. If you need less, do not add the rest of the soaking water. Blend until it is smooth. Season with salt, pepper, and nutritional yeast flakes.

 

6. Mix the cooked pasta with sauce and cashew cheese. Place the pasta mixture into a baking dish and cover with foil. Bake it for 30 minutes then let it cool for at least 10 minutes before serving.