This is the best part because you get to see the melty tofu feta meld with the bursted cherry tomatoes. Once the sauce is cooked, take it out of the oven and stir. For a gluten free option, chickpea pasta or brown rice pasta would both work great. While the sauce is roasting, cook up a pasta of choice. Scoop your ‘feta’ into the middle, and pop in the oven for around 35 to 40 minutes until the tomatoes have bursted. Now that you feta is made, pour the tomatoes into the baking dish, drizzle with olive oil and top with salt and pepper. And shhh… I didn’t even boil or soak my cashews.Ī standard food processor will do the job just fine as well. It probably took about three minutes to achieve a creamy consistency. I used a vitamix, and I did have to use the tamper a bit. Now, simply add all of the feta ingredients to a high speed blender or food processor, and give it a whirl. You’re going to want to start by preheating the oven to 400F, and picking out a deep baking dish to cook your sauce in. Packed with protein from the tofu and the cashews, nutrients from the aromatic spices, tomatoes, and spinach packed in, and all topped off with a whole grain pasta, I’d say you’ve got a great well rounded vegan meal to enjoy!
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