Our daughter has become lactose intolerant, so I am going back to some of our favorite dishes from our vegan days. This one has always been popular with my family. I shred all of the veggies except the spinach so that my anti-veggie son will eat it. Chopping will work just as well. If you are not trying to sneak the veggies in, you can simmer the sauce for 45 minutes or so.
Sauce:
15 oz can diced tomatoes ( I use 1 pint of my home canned tomatoes.)
24 oz tomato sauce
1 1/2 cups water
1 zucchini
1 yellow squash
3 large mushrooms
1 carrot
1 tablespoon Italian seasoning
3 cloves of garlic, minced
onion powder
salt
pepper
5 oz spinach, chopped
Combine all ingredients except spinach. Simmer for 3 hours, adding water if necessary. Add spinach & cook for another 15-20 minutes.
Cook 13-16 oz of whole wheat penne according to package directions. Drain.
“Cheese”:
1 cup cashews
1 roasted red pepper
2 tablespoons nutritional yeast flakes
1 tablespoon olive oil
1 tablespoon water
1 tablespoon soy sauce or Bragg’s liquid amminos
1/2 tablespoon lemon juice
salt
Process cashews in a food processor until very fine. Add remaining ingredients & blend well.
Combine sauce, pasta, & “cheese”. Pour in a 9×13 pan. Top with 1 cup shredded mozzarella. (I use rice or almond cheese.) Cover with foil. Bake at 350 for 30-40 minutes.
Loree the Domestic Diva 