INCREDIBLE VEGGIE SPAGHETTI

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

1 small yam or sweet potato, diced

1/2 onion, diced

3 garlic cloves, minced

1 head broccoli, diced

4 mushrooms, diced

two 16-oz packages of brown rice spaghetti

two 24-oz jars of strained or diced tomatoes

2 Tbsp tomato paste

4 Medjool dates, pitted

1/2 red bell pepper, sliced

1/2 zucchini, diced

1-2 Tbsp each italian seasoning and garlic powder

sea salt and black pepper to taste

For the Cashew Parmesan

1 c. cashews

1/4 c. nutritional yeast

1/2 tsp garlic powder

1/8 tsp salt

*Pulse in a food processor or a dry high-speed blender until it becomes a powdered consistency.

Directions:

Boil the yam or sweet potato in a small pot until fork tender. Strain and set aside. 

Sauté the garlic, onion, and broccoli in a large pan on medium heat with a little water. Just add a few tablespoons of water at a time as needed to make sure the veggies don’t stick to the pan. Add in the mushrooms about five minutes later and continue to sauté until cooked through.

Cook the spaghetti according to package instructions. Blend the strained tomatoes, tomato paste, dates, bell pepper, and yam/sweet potato until smooth.

Turn the veggies down to low heat and pour in the tomato sauce to mix together. Stir lightly for about five minutes and season with all the spices according to your taste preference.

Once the spaghetti is cooked, drained, and rinsed, pour into the large pan with the tomato sauce and veggies and mix well for a few minutes on low heat. Scoop into serving bowls and sprinkle with Cashew Parmesan.