Use organic ingredients whenever possible.
1 Tbsp extra virgin olive oil
1/2 cup onion, chopped
4 carrots, peeled, diced
1 cup vegetable broth
1 1/2 Tbsp tomato paste
3 garlic cloves, minced (about 1 Tbsp)
48 oz. fire roasted diced tomatoes, canned
4 servings cooked fettuccine pasta
2 chilis in adobo sauce, chopped
1 Tbsp adobo sauce
3/4 tsp red pepper flakes
2 Tbsp fresh basil, chopped
1 bay leaf
4 sun-dried tomatoes
1/2 cup almond milk
1/3 cup flour of choice
1 cup almond
1 Tbsp nutritional yeast
2 cups shredded kale
1/4 cup chopped fresh basil, for garnish
8 oz. mushrooms, sliced
1 Tbsp tamari
1 Tbsp liquid smoke
2 Tbsp coconut oil
1 Tbsp vegan Worcestershire sauce
1 tsp red pepper flakes
- Slice mushrooms.
- Coat in mixture of all ingredients.
- Bake in oven on 250°F for 30 minutes.
- Rotate mushrooms in midway for an even cook. Mushrooms should be crispy, not hard.
- Heat oil in a saucepan over medium heat.
- Add onion, carrot, and garlic, cook for 7-10 minutes, until vegetables are soft.
- Add tomato paste and cook until it begins to caramelize.
- Sprinkle flour in while continuously stirring and cook for an additional 3 minutes.
- Add crushed tomatoes, broth, sun-dried tomatoes, basil, red pepper, and bring to a boil, then cover, and reduce to a simmer for 10 minutes. Allow the flavors to combine by simmering for 25-30 minutes.
- Purée sauce in blender or food processor until smooth.
- Add almonds and nutritional yeast, puree again, and put back into saucepan; return to simmer.
- Remove from heat, and stir in almond milk.
- Season with salt and pepper, as desired.
- Toss pasta in the sauce and shredded kale.
- Top with sun-dried tomatoes, and mushroom bacon. Garnish with basil.