My Vegan Food - Bombshell MaryJane
Vegan Pasta

Vegan Pasta

I made a huge bowl of delicious, high-protein, gluten-free, vegan pasta! A whole week’s worth of lunches for me yay!!!! Just 1/2 cup (cooked, not dry) of these edamame and mung bean noodles has 22 GRAMS of protein!! Plus the 11 grams of protein in 3 oz of the tofu in there makes this dish already have 33 grams of protein per serving! Here is the exact recipe for you to make it too:
2 cups cherry tomatoes, chopped
2 cups white mushrooms, chopped
1 eggplant, chopped
1 zucchini, chopped
1 squash, chopped
1 red bell pepper, chopped
18 oz extra firm tofu, chopped
Garlic powder and Himalayan salt, to taste
12 oz gluten-free edamame and mung bean pasta
Avocado oil spray
Optional: mashed avocado for serving
Heat oven to 375 degrees. Line two flat pans with foil and spray with avocado oil. Fill both trays with the chopped tomatoes, mushrooms, eggplant, zucchini, squash, bell pepper, and tofu. Spray with avocado oil, and sprinkle with some Himalayan salt and garlic powder. Toss to coat. Place both trays in the oven and flip every 5-10 minutes until they are done, to ensure even cooking on both sides.
While the veggies are cooking, heat a pot with water until boiling, add the pasta and cook until done, about 7-9 minutes. Combine the cooked pasta and veggies in a big container and enjoy all week! Optional: mix in some mashed avocado when serving! 😍

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