1 medium red onion, finely diced
4 cloves garlic, minced or crushed
2 cans petite diced tomatoes
58 oz veggie broth (a little less than 2 quarts)
2 (15oz)cans tomato sauce
2 cups Almond Milk
GARNISH: (optional)
-1/2 cup fresh parsley OR basil, chopped
-Non-dairy shredded cheese (I like "Daiya's" mozzarella-it is soy free or "Go Veggie!" cheddar)
OR Fresh faux parmesan cheese*
1. Saute onions and garlic with a drizzle of olive oil.
2. Add broth, tomatoes, and sauce. Bring to a boil, then add non dairy milk and reduce to a simmer 15 minutes.
Top with non-dairy cheese and chopped parsley or basil. Eat it up.
* Faux Parmesan Cheese
1/2 cup sesame seeds, toasted
2 T nutritonal yeast
1/4 tsp sea salt
-blend for 30-60 seconds and use
Veganized version originally from Annalisa Condie
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