This week Kamaal and I share a taste test of my favorite vegan sausage and her favorite vegan cheese. Both are soy and gluten free as well!
We made Penne Pasta with Roasted Cauliflower and then added the sausage and cheese.
Prep and Cooking Time: About 1 hour
Yields 8 – 10 servings
PRODUCTS:
@Beyond Meat BEYOND SAUSAGE® Hot Italian Sausage
Just Like Colby Jack Shreds
RECIPE FOR THE ROASTED CAULIFLOWER:
INGREDIENTS:
2 heads cauliflower, cut into florets
SAUCE
1 cup Vegenaise®
½ cup olive oil
1 tablespoon mustard
1 tablespoon minced garlic
¼ nutritional yeast
1 tablespoon Spike® Natural Seasoning – Original Flavor
1 teaspoon ground black pepper
DIRECTIONS: Mix all ingredients for the sauce in a bowl. Coat each piece of cauliflower in the mixture and place on a shallow pan. You will have a little sauce leftover. Save the sauce for later.
Roast the cauliflower for 25 minutes or until golden brown (Broiler Oven setting – low)
RECIPE FOR THE PASTA AND SAUSAGE
INGREDIENTS:
Leftover Cauliflower Sauce from above
1 ½ cup diced tomatoes
½ cup sun-dried tomatoes, julienne cut
½ onion, chopped
2 packages BEYOND SAUSAGE® Hot Italian Sausages
16oz penne pasta, cooked according to package instructions
1 package VioLife® Just Like Colby Jack Shreds (optional)
DIRECTIONS:
Sauté the chopped onion in a pan until soft. Set aside. Saute the sausages (whole or sliced) in a little oil until browned. This will take between 6 – 8 minutes total. Slice them if you did not before.
Mix all ingredients (except cheese) in a large pan. Add the cheese to the top (optional). If you add cheese, return the pan to the oven and broil on high for 2 -3 minutes to melt the cheese.
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