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 Black Bean Vegan Enchiladas

Gluten Free Black Bean Vegan Enchiladas

TOTAL: 45 minsYIELD: Serves 6 Ingredients 1 tbs canola oil 1 medium yellow onion, finely chopped (approximately 8 oz) 2 cloves garlic, minced 3 tbs chili powder 2 tsp cumin powder 2 cups cooked black beans 1 tsp salt 2 cups tomato puree (or 1 can 15 oz tomato sauce + ½ cup water) ½ cup + 1 tbs chopped fresh cilantro 1 medium jalapeno pepper, seeded and finely chopped (approximately 1 oz) 8 oz vegan cheese, Mexican style 12-14 corn tortillas (5.5-inch, gluten-free if desired) Instructions Heat the oil in a sauté pan over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 3 minutes). Add the chili powder, cumin powder, and salt. Cook for another 2 minutes. Stir in the beans and tomato puree. Bring to a boil, then reduce the heat to low. Mash the beans with a potato masher and simmer for 5 minutes. Remove from heat and strain, reserving the sauce. Transfer the strained mixture to a bowl, and combine with ½ cup cilantro, jalapenos, and 4 oz cheese. Preheat the oven to 350 °F. Spread ½ cup of the sauce on the bottom of a baking dish. Soften the tortillas (microwave 5 at a time or follow package instructions). Scoop about ¼ cup of the bean mixture into each tortilla, roll tightly, and place seam-side down in the dish. Brush the ends with sauce and pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top, cover with foil, and bake for 20 minutes. Remove the foil and bake for an additional 2-3 minutes until the cheese is slightly browned. Garnish with the remaining cilantro before serving.

Learn more
Super Easy Vegan Zucchini Flatbread

Super Easy Vegan Zucchini Flatbread

TOTAL: 35 minsYIELD: 6 flatbreads Ingredients Flatbread: 1 1/2 cups chickpea flour 1 cup almond flour 1 large zucchini, grated 1 small red onion, finely chopped 2 tbsp ground flaxseed 3/4 cup water 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp cumin 1/2 tsp turmeric 1 tsp salt 1/2 tsp black pepper 1/4 tsp chili flakes (optional) 1 tsp baking soda 2 tbsp olive oil (for frying) Instructions Mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Set aside for 10 minutes until gel-like. In a large bowl, combine chickpea flour, almond flour, garlic powder, smoked paprika, cumin, turmeric, salt, pepper, and chili flakes. Add the grated zucchini, chopped red onion, flax egg, and water. Mix well to form a sticky dough. Cover and let rest for 20–30 minutes to hydrate. Divide the dough into 6 equal portions.  Roll each into a ball, then flatten to about 5mm thick on a floured surface. Heat 1 tbsp olive oil in a non-stick or cast iron pan over medium-high heat. Cook each flatbread for 2–3 minutes on each side until golden and crispy.  Add more oil between batches as needed. Stack flatbreads on a plate, cover with a towel to keep warm, and enjoy with your favorite dip or dish.

Learn more
Blackened Salmon

Blackened Salmon

TOTAL 25 MINS YIELD 4 Ingredients Salmon 4 skinless salmon fillets (6-8 oz. each) Olive oil or melted butter  Blackened Seasoning 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp salt 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 1/4–1/2 tsp cayenne pepper Cream Sauce 4 garlic cloves, minced 2 bell peppers (any color combination), chopped into 1-inch pieces 1/2 medium red onion, chopped 2 tsp cornstarch 1 cup low-sodium chicken broth 1/2 cup coconut cream 1/2 cup fire-roasted diced tomatoes, well-drained 1 tbsp lime juice 1/2 cup freshly grated Parmesan cheese Instructions Lightly coat the salmon fillets with olive oil or melted butter. Combine all the Blackened Seasoning ingredients in a bowl. Set aside 2 tablespoons of the seasoning mix and rub the rest evenly over the salmon. Reserve the remaining spice mix for later. Heat 1 tablespoon of olive oil in a large, heavy-bottom skillet over medium-high heat. Once hot, lower the heat to medium, add the seasoned salmon fillets, and cook for about 4 minutes until the exterior is crispy and blackened. Flip the fillets and cook for another 3–6 minutes, depending on thickness, or until cooked to your liking. Adjust the heat if necessary to avoid over-browning. Remove the salmon from the skillet and keep warm under foil. Without wiping the skillet, add more oil if needed to make about 1 tablespoon. Heat over medium-high, then add the chopped red onion. Sauté for 3 minutes. Add the bell peppers, garlic, and reserved spice mix, and cook for another 2 minutes. Pour in half the chicken broth and stir. In a separate bowl, whisk the remaining chicken broth with the cornstarch until smooth, then add to the skillet. Stir in the coconut cream, fire-roasted diced tomatoes, lime juice, and Parmesan cheese. Cook until the sauce thickens slightly and the vegetables are tender, about 3–5 minutes. Spoon the sauce over the cooked salmon fillets and serve warm. Enjoy!

Learn more