Sundried Tomato Sausage Artichoke Pasta

Vegan Pasta with Sundried Tomatoes and “Sausage”

A wonderful bright pasta dish that makes an easy week-night dinner. This dish can be made in 30 minutes or less. Perfect for just an everyday meal or great for entertaining. The lemon perfectly complements the artichokes and the vegan sausage and sundried tomatoes give the perfect savory balance. I absolutely love making this dish for my boyfriend and I. It goes great with an excellent Sauvignon Blanc from New Zealand such as :



Pasta with Sundried Tomatoes and "Sausage"
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1/2 Box Spiral Pasta (or any other shaped pasta)
  2. 1 Whole Lemon (cut into wheels)
  3. 1/2 Cup White Wine (such as Sauvignon Blanc)
  4. 1/4 Cup Extra Virgin Olive Oil
  5. Non-Stick Cooking Spray
  6. 4-5 Garlic Cloves (minced)
  7. 1 Can Artichokes Quartered
  8. 1 Cup Sundried Tomatoes (cut into halves)
  9. 2 Cups Fresh Chopped Broccoli
  10. 1/4 Cup Chopped Parsley
  11. 4 Italian Style Vegan Sausage Links (such as Tofurky)
  1. Over medium-high heat, bring a heavily salted pot of water to a boil. Cook the pasta according to the directions and drain once cooked.
  2. While the pasta is cooking, slice the sausage into wheels and cook in a medium size frying pan (sprayed with non-stick cooking spray) over medium-high heat till each side has browned, about 5-6 minutes.
  3. In a separate large saute pan or wok, heat the olive oil over medium heat. Once the oil has heated up, add the garlic. Once the garlic becomes fragrant, add the lemon wheels and wine.
  4. Add the sundried tomatoes, artichokes, and broccoli. Cook for 2 minutes.
  5. Add the pasta, cooked sausages, and parsley. Toss thoroughly. Cook for an additional 2 minutes.
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Gazpacho Soup

Gazpacho Soup

With summertime approaching, this is the perfect cold soup to help you cool down. Fresh, zesty, and just a hint of spice. Spanish in origin, Gazpacho is a tomato based soup made with tons of vegetables and served cold. This recipe is best made at least one day ahead of time, the more the soup sits, the better the flavor gets.

Gazpacho Soup
Serves 6
So quick and so easy!
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Prep Time
2 hr 15 min
Prep Time
2 hr 15 min
  1. 26-28oz Canned/Boxed Strained Tomatoes
  2. 1 Cup Vegetable Broth
  3. 1/4 Cup Extra Virgin Olive Oil
  4. 1 Tablespoon Liquid Aminos (or Soy Sauce)
  5. 1 Cup Tomatoes (finely diced)
  6. 1 Cup Red Peppers (finely diced)
  7. 1 Large Cucmber (finely diced)
  8. 2 Garlic Cloves (minced)
  9. Optional1 Small Jalapeno (seeded + diced)
  10. 1/4 Cup Chopped Parlsey
  11. 2 Tablespoons Diced Cilantro
  12. 1 Tablespoon Lemon Juice
  13. 1 Talbespoon Lime Juice
  14. 2 Tablespoons Salt
  15. 2 Tablespoons Pepper
  1. In a large bowl, add all ingredients.
  2. Thoroughly mix.
  3. Take 1/2 the amount of "soup" and place in a blender or food processor. Blend until smooth.
  4. Pour back into soup bowl and thoroughly mix.
  5. Refrigerate for at least 2 hours before serving. Serve cold.
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Sauteed Broccolini

Don’t forget to eat your greens! Sautéed Broccolini makes an excellent side dish for any meal. The fresh lemon gives it a bright taste and the garlic gives it the right amount of spice. Often confused for baby broccoli, broccolini is actually a hybrid between broccoli and chinese broccoli. It has a much more mild taste than regular broccoli. 

Sauteed Broccolini with Garlic
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  1. 3 Bunches Broccolini (about 1 pound)
  2. 5-6 Garlic Cloves (thinly sliced)
  3. 1 Whole Lemon (cut into wheels)
  4. 2 Tablespoons Olive Oil
  5. 2 Teaspoons Salt
  1. Boil Water in a medium size pot.
  2. Once the water has boiled, toss the broccolini in. Cook for only about 1-2 minutes. The broccolini should just be lightly blanched.
  3. Place the broccolini In a large strainer filled with ice and toss to remove it from cooking further. Set aside.
  4. In a large frying pan, heat the oil over medium heat.
  5. Once the oil has heated up, add the lemon slices and garlic.
  6. Once the garlic has started to become fragrant, add the broccolini and toss and cook for an additional 2-3 minutes.
  7. Serve and Enjoy!
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Vegan Pot Stickers

Vegan Beef Dumplings

If you haven’t done it already, throw out the take-out menu and again, put down that phone! This is a scrumptious asian style dumpling stuffed with vegan beef crumbles and cabbage. It makes a wonderful start to any meal or makes an excellent snack. Make this along side my Vegan Tofu Fried Rice to re-create a take-out style dinner.

Vegan Beef Dumplings
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  1. 24 Wonton Wrappers
  2. 1/2 Package Vegan Beef Crumbles
  3. 1 Cup Chopped/Diced Cabbage
  4. 1/4 Cup Finely Diced Carrots
  5. 1 Teaspoon Finely Diced Ginger
  6. 3-4 Garlic Cloves Minced
  7. 1 Tablespoon Onion Powder
  8. 2 Tablespoons Liquid Aminos or Soy Sauce
  9. Egg Replacer (follow instructions for 3 eggs)
  10. 1 Tablespoon Red Pepper Flakes
  11. 2 Tablespoons Vegetable Oil
  12. 1 Teaspoon Sesame Oil
  13. Salt & Pepper
  14. 2 Scallion Stalks/Green Onions Finely Chopped
  15. Store Bought Sweet Chilli Sauce or Soy Sauce for Dipping
  1. In a medium sized skillet over high heat, add both oils. Once heated up, add the scallions, minced garlic, and ginger. Cook for 1 minute, then add cabbage and carrots. Turn down to medium heat.
  2. Once the cabbage and carrots have softened, add the crumbles.
  3. Once fully cooked, remove from heat and let cool.
  4. In a large mixing bowl, add the crumbles mixture, onion powder, red pepper flakes, liquid aminos, and the equivalent of 2 eggs (using the egg replacer mixture)
  5. Assemble the dumplings by stuffing a small amount of the crumbles mixture into the wonton wrapper and shaping it to resemble a dumpling. Use the remaining egg replacer to seal the dumplings.
  6. You may choose to steam or fry the dumplings. If you choose to fry them, you will need an additional 2 tablespoons of vegetable oil and cook them over medium heat. Also add about a 1/4 cup of water to the frying pan (avoid oil splatter) and cover and cook for about 4-5 minutes.
  7. If you choose to steam them, use a double boiler or steaming basket and steam for 4-5 minutes.
  1. This recipes makes 24 dumplings, however you can make more and freeze them until ready to eat.
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Vegan Lasagna

Vegan Lasagna

Mmmm…. Lasagna. Just the simple thought of this fantastic dish creates instant drool action. Lasagna is a hearty and filling dish that is inexpensive to make since it feeds many. This dish can easily serve 8 people.

But, is it ‘lasagna’ or ‘lasagne’? The word lasagne is actually the singular form of lasagne, which refers to a flat wide noodle. However, the word now often refers to the tasty, cheesy, melty dish. 

The key to lasagna is layers. I’ve decided with this recipe, that I want to stay true to the classic form. Pasta. Meat. Cheese. Sauce. Repeat. However, in order to make it vegan it’s more like (eggless)Pasta. Meat(less). (dairyfree) Cheese. Repeat. 

This tomato sauce can be made ahead of time, and can even be frozen. 

Vegan Lasagna
Serves 8
Warm, gooey, cheezy, and heart-warming.
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  1. 1 Package No Boil/Oven Ready Lasagna Noodles
  2. 2 Cups Daiya Dairy Free Mozzarella Shreds
  3. Tomato Sauce
  4. 3 Cans (28oz ea) Crushed Tomatoes
  5. 8 Garlic Cloves (minced)
  6. 1/4 Cup Olive Oil
  7. 1/2 Cup Medium Bodied Red Wine
  8. 1 Cup Chopped Fresh Basil
  9. 2 Tablespoons Dried Oregano
  10. 1 Tablespoon Dried Thyme
  11. 2 Tablespoons Lemon Juice
  12. 1 Tablespoon Sugar
  13. 1 Tablespoon Ground Black Pepper
  14. 1 Teaspoon Red Pepper Flakes
  15. "Ricotta" Mixture
  16. 2 Packages Firm Tofu
  17. 1/4 Cup Nutritional Yeast
  18. 1 Cup Chopped Parsley
  19. 2 Tablespoons Ground Black Pepper
  20. 2 Tablespoons Garlic Powder
  21. "Beef" Mixture
  22. 1 Large Yellow Onion Diced
  23. 1 Package Vegan Beef Crumbles
  24. 2 Tablespoons Olive Oil
  25. 1/4 Cup Medium Bodied Red Wine
  26. Salt & Pepper to Taste
  1. Start with the Tomato Sauce (can be made up to 3 days ahead of time)
  2. In a medium size pot over medium heat, add the olive oil. Once the oil has heated up, add the minced garlic and red pepper flakes.
  3. Once the garlic has started to brown, add the fresh basil. Cook for an additional 1 minute, then add canned tomatoes. Stir evenly.
  4. Add the remaining ingredients, cook on medium heat for 10 minutes, then bring down to low.
  5. Cook for an additional hour and a half.
  6. For the "Beef" Mixture, heat the olive oil in a frying pan over medium-high heat. Once the oil has heated up, add the onions and salt and pepper. Once the onions have softened, add the beef mixture and red wine. Cook for an additional five minutes. Remove and let cool.
  7. For the "Ricotta Mixture", drain both packages of tofu and place in a mixing bowl. Add the remaining ingredients and gently mix with a fork until it resembles a ricotta like mixture.
  8. Assemble the lasagna. In a large baking dish or lasagna pan, coat the bottom with the tomato sauce.
  9. Add the pasta to the bottom, lining the entire dish.
  10. Layer the "ricotta" mixture, then the "beef", then the sauce. Repeat until the pan is filled. Top with remaining sauce and shredded cheese.
  11. Make sure oven is preheated to 350. Bake for 30 minutes.
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Vegan Chicken Fried Rice

Vegan Tofu Fried Rice

Put down the phone and throw away that chinese food take out menu. This recipe is incredibly easy to make and will be ten times better than any delivery option. Growing up in New York City, I’ve always loved chinese style take-out. There was practically a take-out restaurant every two blocks. After moving to Florida, I realized my options were less than desirable. My boyfriend also loves chinese style take-out, but it’s hard to enjoy most dishes since the majority of the menu is the opposite of vegan. Take out style fried rice is traditionally made with an egg (either scrambled or fried). I wanted to create a delicious a vegan version of one of the most popular take out items, chicken fried rice that both me and my boyfriend could enjoy.

Vegan Tofu Fried Rice
Serves 4
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  1. 2 Cups Cooked + Cooled Jasmine Rice
  2. 1 Cup Cubed Extra Firm Tofu
  3. 2 TBL Spoons Canola Oil
  4. 1 TBL Spoon Coconut Oil
  5. 1 TBL Spoon Sesame Oil
  6. 2 1/2 TBL Spoon Soy Sauce or Liquid Aminos
  7. 1 Cup Baby Corn (sliced into 1/2" pieces)
  8. 1 Cup Shredded Carrots
  9. 1 Cup Peas (frozen or canned)
  10. 1 Cup Diced Yellow Onion
  11. 3-4 Garlic Cloves (Minced)
  12. 2 TSP Garlic Powder
  13. 2 TSP Sugar
  14. 1 TBL Spoon Rice Wine Vinegar
  15. 1/2 TBL Spoon Fresh Ground Black Pepper
  16. 1/2 TSP Chopped Ginger
  17. 1 TBL Sea Salt
  18. Non-Stick Cooking Spray
  19. 1/2 Cup Chopped Green Onions or Cilantro (optional, as garnish)
  1. Heat the oven to 375
  2. In a mixing bowl, add 1/2 TBL Spoon Sesame Oil, 1/2 TBL Spoon Soy Sauce/Liquid Aminos, Fresh Ground Black Pepper, Rice Wine Vinegar, Garlic Powder, and Sugar. Whisk together and toss cubed tofu in mixture.
  3. Spray a large baking sheet with non-stick cooking spray. Lay out the tofu on the baking sheet in 1 even layer. Cook for 10 minutes.
  4. In a large wok or frying pan over medium, heat 2 TBL spoons canola oil, 1 TBL spoon coconut oil, and 1/2 TBL spoon sesame oil together.
  5. Once the oil has heated up, add the garlic, onion, ginger, and salt.
  6. Cook for several minutes, or until the onions have softened and started to brown.
  7. Add the carrots, peas, and corn. Evenly coat all ingredients.
  8. Slowly start to add the rice, until thoroughly integrated. Cook for five additional minutes, stirring often. Add the tofu last, gently mix in.
  9. Garnish and Serve Immediately.
  1. If rice becomes too sticky, you may add a 1/4 cup vegetable stock. Taste your rice, add more salt or oil to your liking.
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Vegan Nachos

Ultimate Loaded Vegan Nachos

How does one even begin to describe the awesomeness of Nachos?!?!? This Tex-Mex creation is often thought of as an appetizer, but when fully loaded can be an extremely fulfilling meal. I dont think I have met anyone in my life who disliked Nachos, including my vegan boyfriend. He loves them. Knowing his love for Nachos, I really wanted to come up with a delicious vegan version. With the use of vegan beef crumbles and my homemade nacho cheese sauce (which is a variation of my sauce from my Mac and Cheese recipe), these Nachos are destined to wow any hungry individual, vegan or not. 

Ultimate Vegan Loaded Nachos
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  1. 2 Bags Tortilla Chips (pick two different colors)
  2. 2 Small Radishes (sliced)
  3. 1 Cup Sliced Black Olives
  4. 1 Cup Chopped Cilantro
  5. 1 Cup Sliced Pickled Jalapenos (from the jar)
  6. "Beef" Mixture
  7. 1/2 Cup Diced Yellow Onion
  8. 1/2 Cup Diced Red Peppers
  9. 2 Cups Vegan Beef Crumbles
  10. 1 Cup Black Beans
  11. 2 Tablespoons Vegetable Oil
  12. 1 Tablespoon Cumin
  13. 1 Tablespoon Chili Powder
  14. 1 Tablespoon Garlic Powder
  15. 1 Tablespoon Salt
  16. 1/4 Cup Beer
  17. Nacho Cheese Sauce
  18. 1/2 Cup Cooked Carrots
  19. 1/4 Cup Pre-Soaked Cashews
  20. 1 Cup Cooked Potatoes (roughly chopped)
  21. 1 Tablespoon Nutritional Yeast
  22. 1 Tablespoon Onion Powder
  23. 2 Teaspoons Yellow Mustard
  24. 1 Tablespoon Lemon Juice
  25. 1 Tablespoon Liquid Aminos
  26. 1 Teaspoon Chili Powder
  27. 1/4 Cup Liquid from Jalapenos in a Jar
  28. 1/2 Cup Sliced Jalapenos (from a jar)
  29. Pico de Gallo
  30. 2 Cups Finely Diced Tomatoes
  31. 2 Tablespoons Lime Juice
  32. 1/2 Cup Finely Diced Red Onion
  33. 1 Jalepeno Finely Diced
  34. 1/4 Cup Finely Diced Cilantro
  35. 2 Garlic Cloves (minced)
  36. 1 Teaspoon Salt
  1. For the Beef Topping, heat the vegetable oil in a medium size frying pan over medium-high heat. Add the onions and red peppers. Add the cumin, chili powder, garlic powder, and salt. Then add the crumbles, black beans, and beer. Stir until fully cooked. Set aside.
  2. For the Nacho Cheese Sauce, add all ingredients into a blender or food processor. Blend until smooth. Heat in a small sauce pan over low heat.
  3. For the Pico De Gallo , thoroughly mix all ingredients in a mixing bowl.
  4. To Build the Nachos, in a large sheet tray or baking dish, spray with non stick cooking spray. Assemble the tortilla chips, making sure to evenly distribute between the two colors. Bake for 10 minutes at a 275 degree oven. Watch carefully to make sure they dont burn.
  5. Remove from oven and evenly spoon out the beef mixture. Then evenly spread out the cheese mixture.
  6. Top with homemade pico de gallo, sliced radishes, jalapenos, olives, and cilantro. Serve immediately.
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Vegan Beef Bourguignon

Vegan Beef Bourguignon

Beef Bourguignon is a traditional french stew with beef, potatoes, and pearl onions that gained popularity among peasants in France due to it’s inexpensive nature since this dish can feed many.  It originated in the Burgundy region, typically made with a Burgundy Wine.  It is an extremely hearty dish which is low in fat and extremely filling. One of my favorite chef’s, Julia Child, helped increase the popularity of this dish in America. Julia Child is known for her liberal use of butter, heavy cream, and animal fat which all go directly against a vegan diet. The version I created is reminiscent of the wonderful Julia Child and still 100% vegan. True Beef Bourguignon can take up to two days to make, however when using vegan beef substitutes, the cooking time is reduced to about 3 hours. 

It can be served on it’s own, over toasted bread, or however you’d like it. My boyfriend and I enjoyed the meal served with toasted vegan sour dough bread and topped with fresh parsley.  

Vegan Beef Bourguignon
Serves 8
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Cook Time
2 hr 30 min
Cook Time
2 hr 30 min
  1. 1 Bottle Burgundy or Beaujolais French Wine (one that is adequate for drinking)
  2. 2 Packages Gardein Beefless Tips
  3. 1 Cup Vegan/Imitation Bacon Bits (such as McCormick or Bac-O's)
  4. 1 Bag Frozen Pearl Onions
  5. 2 Cups Baby Carrots
  6. 4-5 Red Potatoes (quartered)
  7. 1 Pound Mushrooms (chopped, stems removed)
  8. 1 Can Tomato Paste
  9. 4 Garlic Cloves (diced)
  10. 1/4 Cup All Purpose Flour (you will need a sifter or mesh strainer)
  11. 1/4 Cup Earth Balance Vegan Butter (or any other vegan butter)
  12. 2 Tablespoons Olive Oil
  13. 3 Bay Leaves
  14. 1 Tablespoon Fresh Chopped Thyme
  15. 2 Cups Vegetable Broth
  16. Salt & Pepper
  1. In a large dutch oven pot over medium, heat the olive oil. Add the bacon bits and garlic, stirring frequently.
  2. Once the garlic becomes fragrant, add the butter, mushrooms and thyme. Stir and evenly coat.
  3. Cook for about two minutes, then add the carrots, onions, and potatoes. Add a pinch of salt and pepper. Cook for an additional 5 minutes.
  4. Using a sifter or mesh strainer, add the flour to the pan and stir.
  5. Add the entire bottle of wine and bring to a soft boil, stirring several times.
  6. Add the tomato paste, vegetable stock, stirring frequently until the mixture is completely even.
  7. Add the bay leaves and the two packages of Gardein Beefless Tips.
  8. Reduce heat to low and cover. Cook for approximately 2 hours, stirring frequently.
  9. Pay attention to the consistency through out the cooking process, more vegetable stock may be added if it becomes too thick. More flour or even corn starch may be added if the mixture is too runny. Continue to add salt and pepper to taste.
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vegan potato salad

Vegan Potato Salad

Potato Salad is the ultimate side dish. It pairs well with almost anything, especially my recipe for Vegan Chili Cheese Dogs. Typically a dish associated with summertime and barbecues, it can easily be enjoyed all year round. This recipe makes a rich and creamy salad and fresh dill adds a complex flavor. 

The first potato salad recipes were documented in the 16th century in Europe, when explores brought back potatoes from South America. Potato salads are typically vinegar based and often have some sort of cream additive such as mayonnaise or sour cream. Vegannaise is a delightful tangy substitute for the vegan version. Potato salad’s are usually served chilled or at room temperature. 

Not only is potato salad inexpensive, its great for serving to large amounts of people. 

Vegan Potato Salad
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  1. 3 Pounds Red Potatoes
  2. 3/4 Cup Vegannaise (or any vegan mayo)
  3. 1/4 Tofutti Sour Cream (or any vegan sour cream)
  4. 2 Tablespoons Red Wine Vinegar
  5. 1 Tablespoon Lemon Juice
  6. 3 Tablespoons Whole Grain Mustard
  7. 1/2 Cup Fresh Chopped Dill
  8. 2 Tablespoons Fresh Chopped Flat Leaf Parsley
  9. 1/4 Cup Chopped Red Onion
  10. 1/2 Cup Chopped Celery
  11. 1/4 Cup Chopped Red Pepper
  12. 1 Tablespoon Garlic Powder
  13. 2 Tablespoons Fresh Ground Black Pepper
  14. 3 Tablespoons Sea Salt
  1. Rinse all of the potatoes, and quarter each one so you have large bite size chunks of potatoes.
  2. Add to a large pot filled with cold water along with 1 Tablespoon Salt. Bring to a boil.
  3. Let cook for roughly 15 minutes. Check the potatoes before straining into a large strainer to make sure they are nice and tender. Be careful not to overcook.
  4. After the water is drained, keep the potatoes in the strainer and place in the empty large pot. Keep the burner on medium heat, causing any excess water to steam out of the potatoes for another 15 minutes. Set the potatoes aside in a large mixing bowl to let them cool until they reach room temperature.
  5. In a small mixing bowl, add the vegan mayo, vegan sour cream, lemon juice, mustard, vinegar, garlic powder, fresh dill, black pepper, salt, and parsley. Mix together well. Refrigerate until potatoes have cooled down.
  6. Once the potatoes have reached room temperature, add the creamy mixture along with the chopped onion, celery, and red pepper. Mix together thoroughly.
  7. Serve and Enjoy!
  1. Potato Salad can be made several days in advance and roughly has a 5 day shelf life.
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vegan mac and cheese

Vegan Mac and Cheese

Macaroni and Cheese has been one of my favorite dishes of all time. It turns out that my vegan boyfriend is extremely fond of the dish as well. It’s gooey, warm, and inviting. It is the ultimate comfort food. The origin of Macaroni and Cheese actually dates back to the times of Thomas Jefferson. After a visit to Europe, he brought back a pasta machine. The first documented recipe was written down in 1769, and parmesan cheese (not cheddar) was first used for this scrumptious dish. It wasn’t until 1937, when Kraft first introduced its infamous boxed version creating an easy to make dinner for the masses. Modern day macaroni and cheese has gotten quite the facelift, one can google thousands of different types of recipes. But the majority of those recipes include real cheese and tons of dairy. 

Obviously, the vegan version is dairy free. Cheese has such a unique flavor, how do you mimic it? 

Nuts. Lots of nuts. 

Nuts are a huge staple in the vegan diet and make an excellent cheese replacement. I’ve played around with many different mac and cheese recipes, and this one is my favorite so far. This version is baked, which gives it a great crunchy crust. This version also lends it self well to enhance it. You can add jalapenos to give it a kick (which is what i did for this meal, however didn’t include it in the recipe) or add broccoli to sneak in some more veggies. Stay posted to see what other mac and cheese recipes I will post. The possibilities are endless!

Vegan Macaroni and Cheese
Serves 6
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 1 Box Cavatappi or Macaroni Noodles (any shaped pasta will do)
  2. 1 1/2 Cups Dairy Free Panko Bread Crumbs
  3. 1 1/2 Cups Diced Fingerling Potatoes (idaho potatoes can be used)
  4. 1 Cup Diced Carrots
  5. 1 Cup Cashews
  6. 1/2 Cup Brazil Nuts
  7. 1 Teaspoon Liquid Aminos
  8. 1 Tablespoon Fresh Lemon Juice
  9. 2 Tablespoons Nutritional Yeast
  10. 2 Tablespoons Onion Powder
  11. 1 Tablespoon Yellow Mustard
  12. 1 Teaspoon Turmeric
  13. 1 Tablespoon Salt
  14. 1 Cup Dairy Free Milk
  15. 1/4 Cup Vegetable Stock
  1. Preheat oven to 350
  2. Boil water in a medium size pot. Add the carrots, potatoes, and nuts.
  3. Boil for 15-20 minutes, or until carrots and potatoes are fully cooked.
  4. In a separate pot, boil water for the pasta. Cook the pasta according to the boxed directions.
  5. Drain the water from the vegetable pot and let the vegetables steam out any excess water in the pot.
  6. In a food processor, add the lemon juice, vegetable stock, dairy free milk, liquid aminos, nutritional yeast, turmeric, yellow mustard, salt, onion powder, potatoes, carrots, and nuts. Blend until smooth.
  7. Once the cheese mixture is smooth, toss the pasta with the cheese sauce.
  8. Place in a large baking dish, and top with the panko bread crumbs.
  9. Bake for 15 minutes, or until the bread crumbs are lightly browned.
My Boyfriend is Vegan