Free shipping on 2 or more items
Vegan Spaghetti Squash Spaghetti

Vegan Spaghetti Squash Spaghetti

by Cassie Sohn in Recipes

Spaghetti Squash Spaghetti

Ingredients

 Instructions

  1. Preheat the oven to 425 degrees F.
  2. Halve the squash lengthwise and scoop out the seeds.
  3. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.
  4. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil.
  5. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
  6. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat.
  7. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot.
  8. Stir in the basil, oregano and 1 1/2 teaspoons salt.
  9. Bring to a simmer, until the sauce thickens and then remove the basil.
  10. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan.
  11. Season with salt.
  12. Divide the squash among bowls and top with sauce and the remaining 1 tablespoon parmesan.
Tags: Main Courses
Previous Post Next Post

Related Posts

Gluten-Free Vegan Enchiladas

Gluten-Free Vegan Enchiladas

Total Time: 45 minutesServes: 4 INGREDIENTS 1 tablespoon canola oil 1 medium yellow onion, finely chopped (approx. 8 oz) 2 cloves garlic, minced 3 tablespoons chili powder 2 teaspoons cumin powder 2 cups cooked black beans 1 teaspoon salt 2 cups tomato puree (or 1 can [15 oz] tomato sauce + ½ cup water) ½ cup + 1 tablespoon chopped fresh cilantro 1 medium jalapeño pepper, seeded and finely chopped (approx. 1 oz) 8 oz vegan Mexican-style cheese (e.g., GoVeggie) 12–14 corn tortillas (5.5-inch, gluten-free) INSTRUCTIONS Preheat your oven to 375°F (190°C). In a large skillet, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1–2 minutes until fragrant. Stir in the cooked black beans, salt, tomato puree (or tomato sauce and water), ½ cup of chopped cilantro, and chopped jalapeño. Simmer for 10 minutes, allowing the flavors to meld. Lightly oil a 9x13-inch baking dish. Warm the corn tortillas to make them pliable. Spoon about ¼ cup of the bean mixture onto each tortilla, sprinkle with a bit of vegan cheese, roll up, and place seam-side down in the prepared baking dish. Pour any remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly. Garnish with the remaining tablespoon of chopped cilantro before serving.

Learn more
Super Easy Vegan & Gluten Free Zucchini Flatbread

Super Easy Vegan & Gluten Free Zucchini Flatbread

Total Time: 30 minutesServes: 4 INGREDIENTS 2 cups chickpea flour 1 large zucchini, grated 1 onion, finely chopped 2 tbsp chia seeds 2 tsp salt 1 tsp black pepper 1 tsp chili flakes 1 tsp baking powder 1 tsp turmeric 1 tsp cumin 100 ml water Oil for frying INSTRUCTIONS In a small bowl, combine 2 tablespoons of chia seeds with 6 tablespoons of water. Stir well and let it sit for 10 minutes until it forms a gel-like consistency. In a large mixing bowl, add the grated zucchini, finely chopped onion, and the prepared chia egg. To the bowl, add chickpea flour, salt, black pepper, chili flakes, baking powder, turmeric, and cumin. Gradually add 100 ml of water to the mixture, stirring continuously until a dough forms. Knead the dough gently to ensure all ingredients are well incorporated. Divide the dough into equal portions and shape them into flatbreads of your desired size and thickness. Heat a skillet over medium heat and add a small amount of oil. Place a flatbread onto the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining flatbreads. Enjoy your zucchini flatbreads warm, paired with your favorite dips or as a side to your main dish.

Learn more
Thai Tea

Thai Tea

Total Time: 15 minutesServes: 2 Ingredients 2 cups water 2 Tbsp Thai tea mix 2 Tbsp honey or agave syrup 1/4 cup natural-style sweetened condensed milk 1/4 cup evaporated milk Ice cubes Mint leaves (optional, for garnish) Instructions In a small saucepan, bring 2 cups of water to a boil. Add the Thai tea mix and honey/agave, then stir well. Reduce heat and let the tea simmer for about 5 minutes. Remove from heat and let steep for an additional 5 minutes. Pour the tea through a fine mesh strainer or cheesecloth to remove tea leaves. Let it cool to room temperature. Stir in the natural sweetened condensed milk while the tea is still warm, then refrigerate until chilled. Fill glasses with ice cubes, pour the chilled tea over the ice, and top with a splash of evaporated milk. Add a sprig of mint if desired and enjoy immediately.

Learn more