Vegan Meals



Starting the week with this DAIRY FREE BUTTERNUT SQUASH PRIMAVERA WITH LEMON GARLIC SHRIMP! Happy Monday loves! I made this a couple weeks back, and used my carbonara recipe as a base with a few changes. The sauce is super simple and lasts well in the fridge! I hope you enjoyed the weekend and the Super Bowl! I have honestly had the busiest couple days getting work done on a certain project I’m working on. Not feeling super alert today to be honest! But plugging away. What did you do this weekend?

Deets: @eatbanza pasta. SAUCE: 1/4 cup cashew butter, 1/3 cup water, 1/4 cup olive oil, 1.5 tablespoons lemon juice, 2 cloves garlic, 1.5 tablespoons nutritional yeast (omit if you’d like but this is what makes it “cheesy”), 1/2 cup cooked butternut squash, 1/2 teaspoon pepper, 1 teaspoon salt and a few dashes of paprika. Blend until smooth. SHRIMP: Toss 1 pound of thawed and peeled shrimp with 1/2 teaspoon salt. Heat 1.5 tablespoons ghee over medium high, After 1 minute add
3 cloves minced garlic and cook for 30 seconds until fragrant, Add shrimp and sauté for two minutes then add , 1/2 teaspoon pepper, 3 tablespoons lemon juice, 1.5 tablespoons coconut aminos. Toss shrimp with the liquid, reduce heat to medium and cook for another 3 minutes until the liquid has reduced. Turn off heat and toss with
1/4 cup parsley. Add in sautéed veggies of choice. I used peppers, zucchini and carrots. •

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