Vegan Pasta Bolognese with Garlic Bread

1. Boil a pot of water and cook spaghetti or vegetable pasta according to package directions.

2. Brown the plant-based meat alternative in a large pan.

3. Optionally, sweat 1/2 diced sweet onion in a bit of oil or vegetable broth for 5 minutes, then add 1 small diced red bell pepper and 1 small diced green bell pepper, and sauté for a few more minutes.

4. Add the no sugar added marinara to the meat and vegetables if used, and simmer together for 10-15 minutes, breaking the meat down with a spatula.

5. Plate the finished pasta with a nice portion of sauce and sprinkle vegan parmesan cheese to taste.

Vegan parmesan

1. In a high speed blender or food processor, combine 1 cup raw cashews, 1/3 cup nutritional yeast, 1 teaspoon garlic powder, and 1 teaspoon salt.

2. Pulse and blend until it reaches a parmesan-like consistency.

Garlic bread

1. Preheat oven to 400 degrees Fahrenheit.

2. In a high speed blender or food processor, combine 5 cloves of garlic, 1/2 cup tahini or other nut butter, 1/2 cup water, 1 teaspoon salt, and a couple handfuls of Italian fresh parsley, then blend until smooth.

3. Cut a loaf of bread lengthwise and spread the mixture evenly on both sides.

4. Bake on a baking sheet for 10-12 minutes.

5. Once done, sprinkle vegan parmesan to taste.

Tips

1. The garlic bread recipe is designed for a large loaf, approximately 20 ounces; ciabatta bread is recommended for best results.

2. This dish is ideal for a mid-week dinner and can fool non-vegans with its flavor.