Zucchini Fries with Homemade Pesto Hummus!

Technically this recipe is, in fact, TWO recipes in one, but the ingredients overlap so much and let’s face it, who doesn’t want some amazing homemade pesto hummus to have on hand, even if you don’t eat it all with these fries…? (Side note: I didn’t eat it all, either but I ended up using the rest the following day in another dish…so keep your eyes peeled for that post soon!)

My bestie is on her own health journey these days. She's not necessarily plant-based but every now and then I can woo her over to the green side for a bit...like this week when she texted me that she was making zucchini fries! Her recipe called for egg whites but I knew I could probably pull off essentially the same thing with some aquafaba AND since I would be opening a can of chickpeas anyway homemade hummus to dip them in just seemed like the obvious choice!

What you are going to need to buy:

Zucchini - quantity is going to just depend on how many fries you want. What you see pictured is one medium zucchini and I gobbled them all up myself, so…make your best choices!

One can of Chickpeas

Minced Garlic - (we like these jarred options from Spice World!)

Bread Crumbs (I ended up using my own because I had some crutons that I had made from some leftover sourdough bread…but any will work. Use traditional Japanese Panko for a vegan version!)

Italian Seasoning

Nutritional Yeast - (If you don’t care about this recipe being vegan, you can use some powdered parmesan.)

Garlic Powder (Yes, there is fresh garlic and powdered garlic in this recipe. Don’t judge)

Onion Powder

Paprika

Salt & Pepper, to taste

Lemon Juice

Basil (and/or Italian Parsley)

Olive Oil

What you are going to need to do:

Let’s start with the Zucchini Fries!

Preheat over to 400 degrees.

Open the can of chickpeas and drain, reserving the liquid.

In a small bowl toss 1/4 cup of the chickpeas with 1/2 teaspoon of garlic powder, onion powder, paprika, salt, and pepper, until fully coated.

Place chickpeas on a baking tray with a silicone mat or lined with baking paper.

Cut your zucchini into your prefered “fry” sized pieces. I will say that, in the end I did prefer the thinner fries because they were crispier.

With a stand mixer or traditional hand mixer, whip the liquid from the chickpeas (called aquafaba) until light and and fluffy (resembling whipped egg whites) - This can take several minutes.

In a shallow dish or a rimmed plate mix together bread crumbs, Italian seasoning, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. (Quantities will vary based on how many fries you are making. Don’t stress out…this is hard to really mess up.)

Dip the zucchini fries into the whipped aquafaba making sure to fully coat and then coat with the breadcrumb mixture. Continue until all fries are coated.

Bake at 400 for 20 minutes, flipping 1/2 through cooking.

Okay, onto the HUMMUS and PESTO!

While the chickpeas and the fries are in the oven you can make the hummus!

Into a blender dump the rest of the chickpeas along with 3 tablespoons of oil, 2 tablespoons of minced garlic (along with a little of the oil that the garlic is paked in…yum!), the juice of one lemon (or a couple tablespoons of white cooking vinegar.)

Blend until smooth adding additional oil, or even some of the whipped aquafaba, until your desired consistency is achieved.

Dump…scrape… or otherwise evacuate your hummus from the blender into a bowl. Get out all you can but don’t be too picky about it. No need to rinse the blender.

Back into the blender add 1 to 1.5 cups of fresh basil (and other greens of your choice) with 3-4 tablespoons of oil, salt, pepper, and a squeeze of lemon juice. Blend until the herbs are broken down but not completely smooth.

Back to the fries…

You can, for the last 2 minutes, turn your oven from bake to broil to get some nice toasted color on your fries but watch this carefully. Every oven is different and you don’t want them to burn!

Let fries cool on the tray for 2-3 minutes before serving.

Serve fries with pesto that you have swirled into the hummus…and garnished with the roasted chickpeas!
(Try not to eat the entire plate yourself)

Enjoy!

Vegan Spinach Lasagna with Homemade Dairy Free Ricotta

This cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta, plus some delicious pasta sauce from my new friends over at Otamot, this delicious Vegan Spinach Lasagna totally hit the spot!! Read below for my easy, dairy free, and cashew free ricotta recipe!

My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!

This recipe is for a 9x9 pan of lasagna…but is easily doubled if you want to make a large pan.

What you are going to need to buy:

To make the dairy free ricotta:
16 oz Silken Tofu, drained
3/4 c of Nutritional Yeast
2-3 tablespoons of Minced Garlic
1 tablespoon Lemon Juice
1 tablespoon Salt

To make the Spinach Lasagna:
Vegan Ricotta
Tomato Sauce
1.5 cups spinach, Chopped
1/2 cup Dairy Free Mozzarella
Lasagna Noodles
Dairy Free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees

To make the dairy free ricotta:
Slowly pulse ingredients in a blender until the mixture comes together. Do not over-blend or it will get too runny! You can always finish mixing by hand.

To the ricotta mixture add your spinach and dairy free mozzarella.

To assemble the lasagna:

Cook your noodles based on the packaged instructions.
Add 3 tablespoons of pasta sauce to a 9 x 9 baking dish.
Layer your noodles, ricotta and cheese mixture, and pasta sauce and continue to build the lasagna until 3 layers have been achieved.

Top the final layer with noodles, cover with remaining sauce, and sprinkle with parmesan cheese.

Cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes until bubbling!
Let stand for 10 minutes before serving and enjoy!

Love, Light, and Lentils, my friends!

Coconut Curry Chickpea Lettuce Cups with BeanVivo!

Are you ready for the easiest dinner you could whip together in 15 minutes with less than 10 ingredients? Thanks to our friends at BeanVivo these Coconut Curry Chickpea Lettuce Cups with with Cilantro Lime Rice and Pineapple are so simple to make and packed full flavor even the pickiest eaters in your house are sure to gobble them up!

If you’re not familiar with BeanVivo…you should be! Their mission was to develop tasty meals & snacks for people on-the-go, like you and me, by using simple organic ingredients. They combine one of nature’s most nutritious ingredients, not to mention one of my favorites, on our planet…beans, with tons of unique herbs and spices from around the world. Their ready to eat packs are sustainable, convenience (ready to eat in 60 seconds) and are totally gluten-free, and vegan! So…let’s cook!

What you are going to need to buy:

Lettuce, use your favorite…I like butter lettuce

One packet of Coconut Curry Chickpeas from BeanVivo

Minute Rice

Dairy Free Butter

Lime Juice

Fresh Cilantro, chopped fine (or parsley, if you must!)

Avocado

Chopped Pineapple

Cashews

What you are going to need to do:

To begin, prepare your rice per the boxed directions allowing about 1/4 cup of cooked rice for each serving (3 lettuce cups, per serving)

Once the rice is finished cooking, stir in 1 teaspoon of butter, and add lime juice and cilantro (To taste…I like mine really lime-y)

Open and slice one small avocado.

Slice fresh pineapple into 1/4 inch chunks

Open your packet of Coconut Curry Chickpeas from BeanVivo . The best part is that you don’t even need to heat them! They are super delicious, right out of the packet!

Assembly!

Using your lettuce as your “shell” spoon your Coconut Curry Chickpeas from BeanVivo on top of a bed of the cilantro lime rice. Add avocado, diced pineapple, and cashews!

See, told you it was easy! Check out all the delicious combinations of BeanVivo products at their website HERE!

Garlic Creamed Kale with a Parmesan Crust

Thanksgiving is right around the corner and while you might not typically think of kale as a food worthy of your holiday feasts, trust me, this recipe is going to win you over. A happy medium smack in the middle between a broccoli casserole and a green bean bake this unique side dish is packed with flavor the all the creamy goodness that you’re craving in your autumn inspired comfort foods!

One of the things that really upped my at-home cooking game in a big way was when I learned to master making a roux (pronounced rue)! Literally, the vault where all the soups and sauces you love are kept, is guarded by the culinary gatekeeper that is, roux. All it takes is a little butter and a little flour, some liquid and seasoning…once you get this down, you’ll never buy cream sauces or soups from the can or jar again. The cream sauce for this recipe is no exception and was literally whipped up with ingredients you probably already have in your pantry.

What you are going to need to buy:

Fresh Kale, about 4 cups, chopped into bite-sized pieces (1” - 2”)

4 tablespoons Minced Garlic - (we like these jarred options from Spice World!)

2 tablespoons of Flour

3 cups Original Oat Milk from Rise Brewing

4 tablespoons Butter - (We love THIS ONE from Earth Balance)

1/2 small white Onion, diced

1/2 cup of Vegan Mozzarella Cheese

1/2 cup Dairy Free Sour Cream

Salt and Pepper, to taste.

For the Crust/Topping

1/4 cup Bread Crumbs

1/4 cup Nutritional Yeast

1/4 cup of dairy free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees.

To begin, in a high-walled skillet or saucepan, saute your onions and garlic with 3 tablespoons of butter until the onions are soft and have taken on just a little color.

Reduce heat to low and add another tablespoon of butter. Allow to melt.

Sprinkle 2 tablespoons of of flour over the top of the onions and the butter and with a large whisk, stir the flour into the onion until a paste is formed. Cook for 60 seconds and then gently add in 1 cup of oat milk, slowly, while you continue to whisk, so as not to get lumps.

Melt into mixture 1/2 cup of cream cheese and 1/2 cup of mozzarella cheese.

Stir in additional Oat Milk. You are looking for a consistency of a nice alfredo sauce.

Season to taste with salt and pepper.

If the sauce is too thin, allow to simmer until thickened. If the sauce seems too tick, add a little water.

Dump your chopped kale into the skillet and gently stir until combined.

Transfer your creamed kale to a small, oven safe, baking dish.

Top with your crust mixture that is equal parts bread crumbs, parmesan cheese, and nutritional yeast, spreading an even coat across the top of the baking dish.

Cover in foil and bake at 350 degrees for 20 minutes and then remove the foil and bake for another 10 minutes. Additionally, you can broil for a final 3-4 minutes so the top takes on nice color. (But watch it close so that it does not burn!)

Let sit for 10 minutes before serving.

Creamy Dairy Free Buffalo Mac 'n Cheese | Cashew Free with Rise OatMilk

The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! This dairy free Creamy Buffalo Mac n’ Cheese is the answer for when the comfort food cravings come a knocking!

Is the OatMilk from Rise Brewing the most versatile ingredient in my plant-based fridge? It just might be! This ultra-creamy Mac ‘n Cheese is just another recipe that uses it! And, the best part is that this recipe is also cashew free…sometimes hard to come by in the vegan cheese world, for all of our allergy sensitive friends! (Yes, I’m looking at you, Jess!)

What you are going to need to buy:

Pasta - (whatever kind you prefer for your Mac!)

Non-Dairy Butter - ( We used Earth Balance)

Flour

Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)

Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper, to taste

Garlic and Onion Powder, to taste

Hot Sauce - (Frank’s is our favorite!

Feta Cheese - (We like this BLOCK FETA from VioLife)

Fresh Dill and Diced Tomato for garnish, if that’s your thing! (And, it totally should be, because it’s delicious!)

What you are going to need to do:

The Cheese Sauce:

In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Stir in 1/3 cup of sour cream.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!

…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.

A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!

Assembly:

Boil your preferred pasta based on the boxed instructions. Drain pasta and add cheese sauce to coat. Serve with a dash of hot sauce…or several, crumbled feta, diced tomatoes, and dill.

Feta Tip: If you put your block feta in the freezer for just a few minutes before serving and let it get nice and cold, you can run the tines of a fork across the top of the block and it crumbles beautifully!

Unless you are serving a crowd, you are likely going to have cheese sauce left over. It keeps in the fridge just fine and re-melts like a dream! Use it to make your own version of a plant-based hamburger helper or cheesy potatoes!

Enjoy!

Vegan Hamburger Helper with Homemade Cashew Free Cheese

If you’re an 80’s kid, like me, and you grew up in the States, you most definitely experienced Hamburger Helper as a part of your childhood. My mother went back to nursing school the same year that I went to kindergarten and when my brother was just out of diapers so needless to say, she was juggling a lot. I guess it goes without saying that we had a lot of “boxed” meals growing up. This recipe is all the nostalgia of those family dinners without any of the meat or dairy!

If I’m honest, I was a little hesitant to post this as a recipe because it wasn’t one that I carefully sat down and planned out. Truth is, I was under the weather last week and wanted comfort food. This was thrown together with a lot of odds and ends but when I posted it on IG last week everyone went a little crazy, so here we are! Hope that you all enjoy.

What you are going to need to buy:

Pasta, I used orecchiette because I had it on hand but an small noodle will work. I do like this shape because they are like little noodle bowls for the sauce!

Your favorite plant-based ground meat - (I used the ground from Impossible Foods)

Small Sweet Onion, diced

Minced Garlic - (like this jarred options from Spice World!)

1/2 cup Vegetable Stock - Or half a cup of water and a veggie cube

Butter - (We love THIS ONE from Earth Balance)

Salt & Pepper

Liquid Smoke

Homemade Vegan Cheese Sauce! (Find that recipe HERE!)

What you are going to need to do:

To start, let’s make the sauce!

I make this cheese sauce every month or so and have it in the fridge to throw into all kinds of things, which is just exactly what happened with this recipe! Hope on over and make it! Will you have some left over? Yep. Is that a bad thing? Nope!

GO TO THE CHEESE SAUCE RECIPE HERE

Welcome back!

The rest is pretty easy.

In a medium saucepan, over medium heat, begin to cook down your plant-based meat, along with the diced onion. Once you put them in the pan try not to stir or move them around too much because you want to get some good color/char on the meat.

After about 1-2 minutes stir the mixture and add a tablespoon of dairy free butter, a tablespoon (or more if that’s your thing…) of minced garlic, a pinch of salt and pepper, 8-10 dashes of liquid smoke and continue to cook until the meat is done and the onions are nice and soft.

While the meat and onions cook, bring a pot of salted water to boil on the stove and when it’s ready, drop 4 servings of your pasta (follow the box directions for portions and cook time.)

Next, add your veggie stock to the meat and onions and using a wooden spoon, scrape up any of the little bits that have stuck to the bottom of the pan! This is where all the flavor is hiding!

Add in 1 cup of your cheese sauce and stir to combine.

A note about the cheese sauce: If you make the cheese sauce ahead of time, and I hope that you do because it stays good in the fridge for weeks…it will solidify a bit. It’s much easier to “melt” it back into your Hamburger helper if it’s runny so you can just scoop out what you need and toss it into the microwave for 10-20 seconds, stir, and that should do the trick!

Drain pasta, but save 1 cup of pasta water.

Add the pasta to the cheesy/meat mixture and stir to combine. If the dish is too dry and not all that “creamy” slowly add the pasta water to thin the mixture and help the sauce emulsify. You may not use all the water and that’s okay because if you get it too runny then you’ll need to cook it longer and let some of that liquid evaporate.

Taste for seasoning. Add salt, pepper, if necessary.

I like to top mine with fresh herbs to serve. Either thyme or rosemary work really well!

Enjoy!

Butternut Squash Shells Stuffed with Sage Sausage, Spinach, and Ricotta

Looking for a fall twist on an old comfort classic? While we’ve still got a couple more weeks until Autumn officially arrives…over here I was craving some fall flavors...and these Butternut Squash Shells stuffed with Sage Sausage, Spinach and Ricotta totally hit the spot!

The best part of this recipe is that, while the flavor profile is different, the assembly is basically the same, so if you’ve ever successfully made stuffed shells in the past, these will be a snap. The entire dish does take a bit of time to make because you’ve got to roast the butternut squash and make the sauce so I would recommend that you plan to make a couple of recipes with squash so you can do some prep for several meals at once! Once the sauce is made, (which can be done ahead of time) the rest of the dish comes together in less than an hour!

What you are going to need to buy:

Medium Butternut Squash

Jumbo Shells

Medium Sweet Onion, diced

Minced Garlic - (like this jarred options from Spice World!)

1 cup Plant-Based Milk

1.5 cups Vegetable Stock

Dairy-Free Ricotta

Dairy-Free Mozerella

1/2 lb Plant-Based Sausage

Fresh Spinach

Just Egg, egg alternative

Olive Oil

Butter - (We love THIS ONE from Earth Balance)

Salt & Pepper

Fresh Sage

Warming Spices (Allspice, Nutmeg, Cinnamon, Ginger)

What you are going to need to do:

To start, let’s make the sauce!

Preheat your oven to 400 degrees.
Chop your squash in half and scoop out the seeds. Liberally salt and pepper the cut side. Roast on a baking sheet for one hour, flipping halfway through, until the squash is fork-tender.

In a high-walled saucepan or medium pot, saute in butter, the diced onion and a tablespoon of garlic until soft and translucent. Reduce heat and set aside.

Scoop out the roasted squash from the skin and into the saucepan with the onion and garlic. Add the plant-milk and the vegetable stock. Bring the mixture to a simmer and add a teaspoon of each of the warming spices.

At this point, if you have a stick blender, it’s helpful to blend the mixture for a smoother texture but it’s not 100% necessary.

Let the sauce reduce until it’s the consistency of pasta sauce. Taste for seasoning. Add salt and pepper, to taste.

Now, onto the filling!

In a small saucepan, gently wilt one bag of spinach over medium heat.

In a large mixing bowl combine the following:

sausage (does not need to be cooked)

the wilted spinach

the equivalent of one egg

1.5 cups of ricotta cheese

1 tablespoon of minced garlic

2-3 tablespoons of minced, fresh, sage

salt and pepper, to taste

The Shells:

Preheat the oven to 350 degrees.

Follow your package directions and cook your jumbo shells in boiling water.

After the shells are boiled and tender, remove and drain.

In a large skillet or baking dish fill the bottom of the dish with the butternut squash sauce.

Stuff each shell with the ricotta mixture and place into the baking dish.

Depending on the size of your dish you should be able to fit 15-20 shells. Do not overcrowd the dish. You want the sauce mixture to be able to rise up around the shells on either side.

Sprinkle mozzarella onto the top of the shells and cover with tin foil.

Bake for 15-20 minutes covered. Remove the tin foil and bake another 15 minutes until the sauce and cheese are hot and bubbly.

Let sit for 10 minutes before serving.

While the shells are resting, fry up some sage leaves in Olive Oil until crispy and crumble the leaves onto the top of the shells for garnish.

Serve the extra sauce on the side.

Enjoy!

Curry Chickpea Lettuce Wraps with Cilantro Lime Rice

Are you ready for the easiest lunch you could whip together in 15 minutes? I have legit been eating these Curry Chickpea Lettuce Wraps with Cilantro Lime Rice all of the time since I first made them a month or so ago!

If you are craving the flavors of curry but are short on time you are going to love these Curry Chickpea lettuce wraps! They are shockingly easy and even with roasting the chickpeas only take about 15 minutes to pull together with less than 10 ingredients that you probably already have in your panty! I used the lettuce as the “wrap” for this recipe but it would be equally as good wrapped in a tortilla or stuffed into a pita! Plus, the cilantro lime rice is so good you’re probably going to want to whip up a big batch to use in all kinds of dishes for the week!

What you are going to need to buy:

Lettuce

One can of Chickpeas

Curry Spice

White Minute Rice

Lime Juice

Fresh Cilantro, chopped fine (or parsley, if you must!)

Avocado

Dairy Free Sour Cream

What you are going to need to do:

Start by preheating your oven to 425

Open the can of chickpeas and drain. Do not rinse.

Keeping the chickpeas in the can add 1 tablespoon of curry spice to the can and swirl around so that all of the chickpeas get covered with the spices.

Place chickpeas on a baking tray with a silicone mat or lined with baking paper.

Bake for 15 minutes, rotating them on the pan about half-way through.

Prepare your rice per the boxed directions allowing 1/4 cup of cooked rice for each wrap you’re making.

Once the rice is finished cooking, add lime juice and cilantro (To taste…I like mine really lime-y)

Open and slice one small avocado.

Mix 3-4 tablespoons of sour-cream with a squeeze of lime juice, just to thin it out a little.

Assembly!

Using your lettuce as your “shell” place your roasted chickpeas on top of a bed of the cilantro lime rice. Add avocado and drizzle sour cream to finish. Garnish with more fresh herbs and a sprinkling of curry powder!

See, told you that was easy! Save any extra chickpeas to use in stews or just to eat as a salty and crunchy snack.

Enjoy!

Baked Brussel Sprouts with Onion and Herb Sauce

I typically don't use much frozen produce but Publix had Birdseye veggies on sale a couple weeks back so I grabbed a few bags. Topped with a creamy sauce made with sauteed onions, nutritional yeast, garlic, oat milk from the Rise Brewing Company, and some herbed cream cheese from Miyokos Creamery I honestly wouldn't have even known the difference between fresh and frozen.

One of the things that really upped my at-home cooking game in a big way was when I learned to master making a roux (pronounced rue)! Literally, the vault of all the soups and sauces you love, is guarded by the culinary gatekeeper that is, roux. All it takes is a little butter and a little flour, some liquid and seasoning…once you get this down, you’ll never buy cream sauces or soups from the can or jar again. The cream sauce for this recipe is no exception and was literally whipped up with ingredients you probably already have in your pantry.

What you are going to need to buy:

Brussel Sprouts - (these were the ones used in this recipe)

One medium Onion, diced

Minced Garlic - (we like these jarred options from Spice World!)

Flour

Original Oat Milk from Rise Brewing

Nutritional Yeast - (If you don’t care about this recipe being vegan, you can use some grated parmesan.)

Butter - (We love THIS ONE from Earth Balance)

Herbed Cream Cheese from Miyokos Creamery

Salt & Pepper

Fresh Herbs, for garnish (pictured is Lemon Thyme)

What you are going to need to do:

Remove the brussel sprouts from the freezer and allow to begin to thaw.

Preheat over to 350 degrees.

To begin, in a medium skillet, saute your onions and garlic with a little butter until the onions are soft and have taken on just a little color. Add 3 tablespoons of nutritional yeast and mix well.

Reduce heat to low and add another tablespoon of butter. Allow to melt.

Sprinkle 2 tablespoons of of flour over the top of the onions and the butter and with a large whisk, stir the flour into the onion until a paste is formed. Cook for 60 seconds and then gently add in 1 cup of oat milk, slowly, while you continue to whisk, so as not to get lumps.

Melt into mixture 1/2 cup of cream cheese.

Season to taste with salt and pepper.

Remove sauce from heat.

Remove the brussel sprouts from the bag. If they are still too frozen to cut in half, just pop them into the microwave for one minute. Cut all of the brussel sprouts in half

No need to drain any liquid from them. You sauce has likely thickened up and the moisture from the brussel spouts will help loosen it back up when combined.

It’s okay that your brussel sprouts are still cold at this point, even still slightly frozen.

Into an oven safe baking dish, mix the brussel sprouts with the sauce and top with another tablespoon of nutritional yeast (or parm.)

Bake at 350 for 20 minutes until bubbly. Broil for the final 2-3 minutes so the top takes on nice color.

Let sit for 5 minutes before serving. Garnish with fresh herbs.