Ingredients:
- 2.5 TB Certified GMO-free, vegan & kosher olive oil
- ½ Organic onion, chopped
- 1 c Pumpkin sauce (see ingredients and instructions below)
- ¼ c Organic, non-dairy milk
- 2 Organic small zucchinis, sliced or spiralized
- 1 c Organic carrot, grated
- 1.5 c Organic broccoli florets, chopped small
- ½ c Gluten-free breadcrumbs
- Dash of salt & pepper
- 1 TB Vegan Parmesan (optional)
Pumpkin Sauce Ingredients:
- 1 can coconut milk
- ½ Organic onion, chopped
- 1 TB Certified GMO-free, vegan & kosher olive extra virgin olive oil
- 1 large clove of organic garlic, minced
- 3 TB fresh sage leaves, chopped
- Pinch of hot pepper flakes
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 1/2 c organic vegetable broth
- 1 can organic pumpkin puree
- 1/2 tsp balsamic vinegar
- 2 TB nutritional yeast
Pumpkin Sauce Instructions:
- Place coconut milk upside down in freezer while making the rest of the sauce.
- Heat olive oil in large saucepan.
- Add garlic and onion and cook for 3-5 minutes.
- Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
- Add broth and pumpkin.
- Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir.
- Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
- Add sauce to blender and blend
Instructions:
- Pre-heat oven to 350 degrees.
- Heat 1 TB olive oil in pan. Add onions and cook about 3-5 minutes.
- In a bowl, mix pumpkin sauce with milk.
- Add pumpkin sauce mixture, onions, and vegetables to a baking dish.
- In a separate bowl, mix together breadcrumbs, 1.5 TB olive oil, salt, pepper and parmesan cheese (if using) and sprinkle on top of the vegetable mixture.
- Bake for 25-30 minutes.
Recipe courtesy of V. Nutrition