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Vegan spinach + ‘feta’ pasta bake with large pasta shells (made utilizing selfmade fermented cashew cheese). By panaceas_pantry
You may want 250g large pasta shells. Prepare dinner as per packet directions.
1 x can/field strained tomatoes
2 Tbsp tomato sauce/paste
2 tsp olive oil
Four cloves garlic, crushed
1/2 tsp finely floor sea salt
Four sprigs contemporary thyme, leaves solely
1 sprig finely chopped oregano, leaves solely
1. Warmth olive oil in medium sized saucepan. Add garlic and sauté for 1-2 minutes on till browned
2. Add remaining elements. Deliver to a mild boil, then scale back and simmer for 15 minutes, stirring often.
In the meantime, put together the spinach filling
100g vegan feta, crumbled- or vegan Parmesan, grated
200-300g spinach (frozen, then defrosted OR contemporary and wilted) or silverbeet (chopped + blanched)
1 onion, finely diced
Three cloves garlic, crushed
2 tsp olive oil
Pinch sea salt
1/2 cup vegan fermented cashew cheese (see weblog publish)
1. Warmth a frypan over medium flame, then add olive oil. Add onion and salt and prepare dinner for 2-Four minutes, or till translucent. Add garlic and sauté for an additional 30 seconds. Flip off warmth.
2. In a bowl, combine remaining elements. Add cooled onion and garlic, and blend collectively till uniform.
1. Warmth oven to 180 levels C.
2. Pour a layer of marinara sauce within the backside of a deep tray.
3. Spoon filling into pasta shells, putting onto the marinara base. You’ll be able to layer the shells just a little if it’s essential to. Upon getting completed filling, high with further marinara sauce, sprinkle with vegan cheese (non-obligatory) and bake (coated) for approx 30 minutes.
Scrumptious loved as is, or with a pleasant inexperienced facet salad!