For Week 15 of Meatless Monday we found a creative and easy way to use leftover vegetables and two of our favorites, Gardein® and Daiya® cheese.
Use whatever vegetables you have on hand - there are so many possibilites!
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 MINUTES
YIELD: 8 SERVINGS
INGREDIENTS
8oz linguini noodles, uncooked
4 pieces Gardein® chick’n “breasts” chopped into bite-sized pieces (you can use leftover vegan turk'y as well)
½ red onion, chopped
2 garlic bulbs, sliced thin
2 tablespoons Italian Seasoning
4 tablespoons Earth Balance® original buttery spread
2 cups broccoli, chopped
1 cup artichoke hearts, chopped
1 cup asparagus, chopped into thirds
1 cup mushrooms, cut into quarters
½ zucchini, cut into thick half-moon slices
4 tablespoons Nutritional Yeast
1 bag (8oz) Daiya® Mozzarella Style Cheese
1 bag (8oz) Daiya® Cheddar Style Cheese
DIRECTIONS
1. Preheat oven to 400°F. Boil noodles according to package directions and set aside.
2. Sauté the Gardein®, onion and garlic with half of the Earth Balance® and Italian Seasoning (1 tablespoon each) for 4 - 5 minutes. Transfer to large bowl.
3. Add the noodles and the remaining vegetables to the Gardein®. Combine well.
4. Add the remaining Earth Balance® and Italian Seasoning (1 tablespoon each), and the Nutrional Yeast. Combine well.
5. Add the Mozzarella Style Daiya® and combine well. Transfer to large (13x9) baking dish or large casserole dish.
6. Top with Cheddar Style Daiya®. Bake uncovered at 400°F for 20 minutes.
For more recipes, check out our latest book, The Vegan System, with over 100 vegan recipes in 215 full color pages. Available in paperback on Amazon.com or in PDF to download. Visit TheVeganSystem.com for details.
