Vegan Pasta Primavera
- Number of Servings: 12
Ingredients
"Cheese" sauce:1 cup raw cashew nuts2 cups water1/2 large bell pepper or 1/4 cup canned pimentos1.5 tsp salt2 tsp onion powder2 TB food yeast flakes1/2 tsp garlic powderMarinatet Tofu:Brick firm tofu1TB soy sauce or Bragg LIquid Aminos2 TB nutritional yeastWhole Grain PastaTons of steamed veggies (I use broccoli, cauliflower, portabella mushrooms, regular mushrooms, carrots-matchstick, shredded red cabbage, thin sliced large red onion, snap peas, spinache, and whatever else is around that I like and want to add) The more the merrier, colorfuller and tastier! =)
"Cheese" Sauce:
Blend smooth (about 2 minutes). Bring to a boil stirring until thick. You can add cornstarch if you need help thickening it up. This is great on pizza, burritos or other dishes that need cheese. It's full of good fats and tastes great. It is my new favorite find. Who knew cashews could be so versatile?! If you want to lighten it fat wise you can use only 1/2 cup of cashews and add 1 TB cornstarch.
Marinated Tofu:
Squeeze excess water out of tofu over sink. I put block in about 4 paper towels and squeeze it in them. Dice tofu and put in heated pan. Add some cooking spray if needed or olive oil. Add soy sauce or liquid aminos after cooking a minute or two. Stir in nutritional yeast to coat. Cook a few more minutes. Some people like this wetter or dryer than others so you cook to taste how you like it.
Noodles, cook following instructions on package.
Steam veggies in batches if needed. Steamed holds in nutrients, doesn't add fat of oil, and tastes great. You can also steam them as crunchy or not as you like.
Order:
1. cook pasta first
2. steam veggies
3. make "Cheese" sauce and fold into cooked pasta and steamed veggies
4. Add tofu.
5. You can also place this in a casserole dish and sprinkle with bread crumbs and bake in a 350 degree oven until topping browns if you are in the mood for a casserole instead of pasta. Either way it tastes great. Enjoy.
Serves 6-8 but can serve up to 12 or more depending on how many veggies you add etc.
Number of Servings: 12
Recipe submitted by SparkPeople user VEGANMIKE.
Blend smooth (about 2 minutes). Bring to a boil stirring until thick. You can add cornstarch if you need help thickening it up. This is great on pizza, burritos or other dishes that need cheese. It's full of good fats and tastes great. It is my new favorite find. Who knew cashews could be so versatile?! If you want to lighten it fat wise you can use only 1/2 cup of cashews and add 1 TB cornstarch.
Marinated Tofu:
Squeeze excess water out of tofu over sink. I put block in about 4 paper towels and squeeze it in them. Dice tofu and put in heated pan. Add some cooking spray if needed or olive oil. Add soy sauce or liquid aminos after cooking a minute or two. Stir in nutritional yeast to coat. Cook a few more minutes. Some people like this wetter or dryer than others so you cook to taste how you like it.
Noodles, cook following instructions on package.
Steam veggies in batches if needed. Steamed holds in nutrients, doesn't add fat of oil, and tastes great. You can also steam them as crunchy or not as you like.
Order:
1. cook pasta first
2. steam veggies
3. make "Cheese" sauce and fold into cooked pasta and steamed veggies
4. Add tofu.
5. You can also place this in a casserole dish and sprinkle with bread crumbs and bake in a 350 degree oven until topping browns if you are in the mood for a casserole instead of pasta. Either way it tastes great. Enjoy.
Serves 6-8 but can serve up to 12 or more depending on how many veggies you add etc.
Number of Servings: 12
Recipe submitted by SparkPeople user VEGANMIKE.
Nutritional Info Amount Per Serving
- Calories: 191.8
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 137.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.3 g
- Protein: 11.3 g
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