Here it is - my first weekly, quick and easy recipe to sneak in some extra veggies! Tonight's secret ingredients are: Japanese eggplant, collard greens and carrots.
1 16 oz package of pasta of your choice, prepared according to box
4 tbsp vegan mayonnaise
2 tsp nutritional yeast (or more to taste)
28 oz can crushed tomatoes
3/4 tsp salt
1 tsp hing (aka asafoetida)
(You can use garlic if you prefer, my family despises it, so we use this instead)
1 heaping tsp basil
1/2 tsp oregano
1/2 tsp tarragon
1 japanese eggplant, peeled and shredded
1/2 cup FINELY chopped collard greens (or other dark leafy of your choice)
I put this in my little hand-mixer with a spoonful of tomato sauce and gave it a whirl to make sure it was extra small
2 small carrots, shredded
1 1/2 cups burger-style vegetable crumbles (optional)
While pasta is cooking, warm vegan mayonnaise in a medium pot. Whisk in nutritional yeast until combined. Add crushed tomatoes and mix. Add the rest of the ingredients and allow to simmer for about 5 minutes, or until your pasta is ready. Drain pasta and coat with sauce (or drizzle sauce over your pasta). Serve immediately, with lots of love and gratitude! :D
PLEASE try this recipe and let me know how it turns out!!
Kid and husband approved!!