August 27, 2021
If “never ‘nough noodles” is a phrase that you say often (or never thought about until this moment, yet profoundly agree with), this one’s for you! After using our nogans to noodle on it for a while, we discovered that our Grain Free Tortillas can also be used as layering noodles in recipes like lasagna. Now, all that’s left for you to noodle on are those on your plate!
1 package Siete Grain Free Burrito Size Tortillas
1⁄4 cup Extra Virgin Olive Oil
1 Zucchini, small diced
1 Carrot, small diced
1⁄2 Yellow Onion, small diced
1 Red Bell Pepper, small diced
1 Yellow Bell Pepper, small diced
8 oz Sun Dried Tomatoes, in oil
4 Basil Leaves
1 cup Tomato Puree
2 cup Water
1 cup Cashews
1 tsp Nutmeg • 1⁄2 teaspoon Sea Salt
1 cup Cashews
3 tsp Nutritional Yeast
1⁄2 tsp Garlic Powder
1 tsp Sea Salt
Preheat the oven to 375 F. In a large skillet, combine olive oil and all small diced vegetables.
Cook vegetables over medium-high heat until tender. Season with salt and pepper. Add drained and chopped sundried tomatoes, basil leaves, and tomato purée. Cook on medium for 10-15 minutes.
Make creamy white sauce by blending all ingredients and simmering over medium heat until thickened.
To make vegan parm, pulse all ingredients in a food processor until coarsely ground.
Cook all burrito tortillas over medium heat, 10-15 seconds on each side, prior to assembling lasagna.
To assemble, place burrito tortilla in a baking sheet and layer with white sauce, tomato vegetable sauce, vegan parm.
Layer all six tortillas and top with both sauces and vegan parmesan. Bake for 40 minutes.
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