The perfect dish to serve to friends and family for brunches and warm weather gatherings. Your guests will think you spent hours on it but in reality it's only about 15 minutes of hands-on work!
A creamy vegan Tuscan sauce made with coconut milk, nutritional yeast and herbs, tossed with sun dried tomatoes, chopped steamed broccoli and seasoned mushrooms.
Using pantry and freezer staples, shelf stable spaghetti squash and a few fresh ingredients, you have an easy, creamy, delicious dinner that makes for excellent leftovers.
Sweet and spicy seasoned jackfruit, sauteed peppers and onions and black beans are baked into flour tortillas and topped with a spicy dairy free jalapeno cheddar sauce.
Plant based deliciousness has arrived to my kitchen and I couldn't be more excited about it! This vegan alfredo spaghetti squash is the answer to my comfort food prayers, and for someone who has been eating dairy and cheese her whole life, I never would have guessed this was vegan.