If you’re looking for a vegetarian dish that will also please the meat eaters at your table then this one is for you. Not to mention it’s loaded with vegetables and my kids have never noticed. AMEN!
As of right now with my kids being so young we only eat about half of this and it freezes really well, so there’s another win! Two for one dinner. Seriously, my favorite. Ok let’s get to it.
8 oz riced cauliflower (I used frozen!)
2 peeled carrots
8 oz baby bella mushrooms
1 medium yellow onion
3 cloves garlic (peeled)
1 cup walnuts
2 28oz cans of diced tomatoes (I love using fire roasted)
1/4 cup sundried tomatoes
2 tbsp nutritional yeast
1 tsp salt
1 tbsp italian seasoning
Soak sundried tomatoes in warm water and set aside.
In a food processor shred carrots, mushrooms, onions and garlic. Place in a bowl and change from the shaving blade to the chopping blade. Add the vegetables back in and pulse until they are chopped into fine pieces.
Place riced cauliflower, and chopped vegetables into a large stock or sauce pot and cook on medium heat until all the liquid sweats out.
Using the food processor again, coarsely chop walnuts.
Add walnuts, nutritional yeast, salt and seasoning to the pot and mix with the vegetables. Stir for 1-2 minutes.
Remove the sundried tomatoes from the liquid and add to the food processor along with one can of diced tomatoes. Pulse until combined.
Add the tomatoes from food processor and the second can of tomatoes to the pot with the vegetables and seasoning. Bring to a boil then reduce heat and simmer for 15 minutes.
Top with parmesan (vegan or dairy!) and serve over your favorite pasta! I personally love Young Living’s Einkorn Grain spaghetti.
***Recipe adapted from Beth Hornback’s recipe on http://www.passtheplants.com***