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Tofu and Mushroom Bolognese with roasted chickpeas over zucchini noodles ?? Recipe below! Had a great day with the kids vegan cooking class held at @acce.learning and we’re looking forward to more events! The little faces smiling, tasting and trying new foods was simply a great feeling! ??
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Crumble a 14 oz. block organic extra firm tofu and season with salt, pepper, garlic powder, dried basil and oregano (about 1 teaspoon each). Cook over medium heat with small amount of avocado oil for about 10-12 minutes until pieces are lightly browned, breaking up the pieces with a spatula along the way. ?
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Separately, make your marinara over medium heat: combine 1/2 onion finely diced + 6 oz. finely diced mushrooms + 2 T olive oil + 3 cloves garlic minced + 1 teaspoon kosher salt + 1/2 teaspoon pepper + 2 teaspoons each dried basil and oregano. Cook 10 minutes then add 28 oz. can crushed tomatoes, and gently simmer for 10 additional minutes covered. ?
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Roast your chickpeas at 400 degrees Fahreheit for 15 -20 minutes. First, drain and rinse 1 can chickpeas. Pat them dry and place on parchment paper lined baking tray. Drizzle 2 teaspoons avocado oil, toss, then generously sprinkle with salt, pepper, garlic powder, dried basil and oregano ???
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Assembly time! Make noodles of your choice. I used zucchini noodles. Then add the tofu crumbles, marinara sauce, and top with the roasted chickpeas and cooked peas if desired. Top with fresh parsley and/or basil. ??
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