I want to share a fast, easy meal today.
It sounds a little strange, but trust me, It is good!
In this creation, I use broccoli slaw as the spaghetti and top it with a jarred pasta sauce. I really like the Mezzetta Napa Valley Homemade – Wild Mushroom.
I crumbled a little tempeh in the sauce for a little extra protein and topped with some homemade vegan parmesan.
1 bag or container Broccoli Slaw
1 cup spaghetti sauce
1/3 cup crumbled tempeh
Steam the broccoli slaw either in the bag in the microwave or over the stove in a steamer.
Meanwhile, combine the sauce and tempeh in a saucepan and heat.
Serve the steamed broccoli slaw topped with the spaghetti sauce. Top with the parmesan cheese if desired.
For the Vegan Parmesan Cheese
1 cup nutritional yeast flakes
1/2 cup raw almonds (blanched* and patted dry)
1/2 tsp salt.
*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.
Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!