Food Minimalist

Can’t stop won’t stop roasting sprouts Super flavorful roasted cherry tomatoes,…


Can’t stop won’t stop roasting sprouts 🙋 Super flavorful roasted cherry tomatoes, caramelized sprouts and garlicky penne in this tofu bolognese for #tofutuesday 🍝
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Does anyone else roast brussels all year? Love the depth of flavor they add to dishes 😍 For this pasta, I made my simple marinara sauce (recipe below!). Combined with browned tofu, crispy garlic, and roasted cherry tomatoes. And of course, the sprouts. Roast the veggies with generous salt and pepper to bring out the flavor, and some oil (I use avocado oil). The cherry tomato juice ends up so flavorful 🍃👍👏
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Marinara: 1 T olive oil, 1 medium onion finely chopped, 3 garlic cloves minced (to saute later), 1 28 oz can crushed tomatoes, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 T each dried basil and oregano. 🍃🍝
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Cook the onion in oil until translucent, adding additional ingredients and slowly simmer for 15 minutes. 🍅🍃
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Combine with cooked pasta, roasted brussels and cherry tomatoes (1 pint sliced), browned tofu (1 block crumbled), and the garlic cloves that you’ve minced and sauteed for a couple minutes until VERY lightly browned. Beware, garlic burns easily and turns bitter. 🍅🍃🍝
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#wellandgoodeats #letscookvegan #thefeedfeed #food52grams #veganfood #whatsonmyplate #eattherainbow #healthylifestyle #dairyfree #simplerecipes #plantbasedfood #veganinspo #foodblogfeed #marinara #pastanight #healthyvegan #plantpowered #pasta #bestofvegan #contemporaryvegan #forksoverknives #glutenfreevegan #yumvegantreats #vegansrecipe #veganlicious #veganlifestyle #cookandshare #makeitdelicious #makeyourowntakeout



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