Friday, October 7, 2016

Zaghetti and Vegan Bolognese with Garnet Yams

So simple, yet so seductive. Love the colors in this dish and it's effortless to recreate. You can use store bought tomato sauce, or make your own. Enjoy!


Zaghetti and Vegan Bolognese with Garnet Yams 
by Sarah Farsh, Oct 1st 2016 • Serves 4
  • 1 bag, Beyond Meat Beefy Crumble
  • 1 jar, 365 Everyday Value™ Organic Fat-Free Pasta Sauce
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 5 organic zucchinis, run through spiralizer, raw  
  • 1 garnet yam, sliced into chip shapes
  • Vegan parm & basil for garnish
Lay slices of garnet yams onto cookie sheet and bake in oven at 350 for 40 - 60 min. until lightly browned at top. Meanwhile, heat up sauce pan and dry-sauté shallots (or use a little coconut oil), add garlic, beyond meet crumble and all spices - sauté well about 10min. Add tomato sauce to "meet" crumble, cook until boiling lightly. Plate zucchini's raw, poor sauce on top and garnish with the baked garnet yams, vegan parm and fresh basil. 


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