Easy, make ahead… family friendly, lunchbox friendly (nut free), leftovers galore, freezer friendly – Perfect for big families, this is one big dish of deliciousness and with the exception of a large family, you can make this recipe on the weekend and reap the rewards for the next week! Or just double it… after all, it’s loaded with yummy vegies!
3 large sweet potatoes |
2 large eggplant |
3 large red capsicum |
2 large zucchini |
2 large red onions |
1 tbsp. extra virgin olive oil |
salt and pepper, to season |
2 boxes GLUTEN FREE San Remo GF pasta sheets |
500g baby spinach leaves |
250g Tofutti |
2 tbsp. basil oil |
700ml passata or approx. 3 c. homemade reduced chunky tomatoes |
2tbsp. Nuttelex |
1 c. gluten free plain flour |
3 ½ c. unsweetened almond milk + extra for thinning |
1 c. grated vegan bio cheese or lactose free (for those only lactose intolerant) |
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