a couple months ago, i went vegan.  i wasn’t sure if it was for a few days, weeks or ? but it is my lifestyle now and i absolutely love it!  i won’t go into the hows and whys (unless you really are curious) but i will start sharing my favorite recipes.  at first i was very nervous for this adjustment in shopping and cooking, but thanks to blogs, cookbooks, pinterest, magazines, etc. switching to vegan has been way more doable than i imagined (and its a bonus when the kids enjoy it too).

happy vegan cooking!

this one comes from my current favorite cookbook by chloe coscarelli.

ingredients:

1 lb penne pasta

1 cup chopped sun-dried tomatoes

3 Tbsp olive oil

⅓ cup flour

3 ½ cups almond milk

¼ cup nutritional yeast flakes

2 Tbsp tomato paste

2 tsp sea salt

1 tsp garlic powder

1 tsp dried basil

pinch of crushed pepper

directions:

in a saucepan whisk the oil and flour over medium heat for 4-5 minutes.  add almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil and red pepper to the pan and bring to a boil, whisking frequently.  reduce heat to low and add ½ cup of sun-dried tomatoes – simmer until the sauce thickens.

while preparing sauce, bring a large pot of salted water to a boil.  cook noodles according to directions and prior to draining, add remaining ½ cup of chopped sun-dried tomatoes.  drain.

once sauce has thickened, using an immersion blender, blend until smooth.  add the sauce to the pasta, toss.  serve with fresh basil and vegan parm.

 

please note: i am constantly researching and reading vegan recipes to try.  in no way am i creating the recipe itself.  i simply am posting dishes that i have tried + enjoyed and think you will too.