It is the time of year when we get together with friends and share food, libations and good times. But having guests for dinner can also be challenging. There can be so many dietary restrictions.
Whether your guests are dealing with lactose or gluten intolerance or they are vegan or vegetarian, Cashumel can be a solution for you.
This dish can be a main meal or side dish and is good for vegans and vegetarians, or anyone with lactose or gluten intolerance. Everyone will enjoy the flavour – just remember to let the vegans eat first 😊
What you need:
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2 cups Mixed vegetables (frozen is good, I use Kirkland Signature Stir Fry blend as it has a good assortment of vegetables not chopped to finely)
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1 med onion chopped
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½ cup soy curls (reconstituted in vegetable stock with 1 tsp of dried poultry seasoning). You can use tempeh or just edamame
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1 cup chickpea pasta cooked according to the package. You can use any pasta, but I recommend chickpea or quinoa pasta to balance your dish nutritionally.
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1 jar Cashumel Original
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Salt & Pepper to taste
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Your choice of vegan cheese shreds (I usually use Earth Island Cheddar or Mozzarella)
To put this together
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Cook the pasta according to the package. Drain and retain some of the liquid.
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Sauté your onions for about 1 min, then add your reconstituted soy curls. Cook for about 3-4 minutes to add flavour to the curls.
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Add the frozen mixed vegetables and continue to cook until the vegetables are completely thawed. There will be quite a bit of liquid, this is not a problem
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Add Cashumel. It will be thick, so add 2 tbsp of the pasta water to the jar to get all the sauce out. Stir well and cook until it starts to bubble. Then remove from heat.
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Choose your casserole dish that you are going to serve in. Grease it,
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Add the pasta to the vegetables and toss until completely combined, then add to the casserole dish
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On the very top, sprinkle the shredded earth island cheese of your choice.
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Cover and cook for 40 mins at 375°
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Remove cover and serve.
