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1 Tbsp. coconut oil
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1 cup red onion, diced
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1 cup zucchini, diced
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3 cups sliced baby portabella mushrooms
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4 cloves finely minced garlic
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1 piece crumbled wakame
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1 Tbsp. sea salt
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2 Tbsp. basil pesto or finely chopped fresh basil (not dried)
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2 Tbsp. tomato paste
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1/2 cup water
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1 cup Edensoy unsweetened
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1 can Eden black soybeans, drained
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1 pkg brown rice fusilli, cooked al dente
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1 pkg. Yves Ground Round
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Sauté onion, garlic, zucchini, mushrooms and wakame over medium heat in coconut oil.
Add in sea salt and water and stir to combine. Add Yves Ground Round. Add in tomato paste, soybeans and pesto and let simmer for approximately 15 minutes. Stir in Edensoy and continue stirring until everything is combined. Remove from heat and pour over pasta. Season with pepper.
- By Sandy Pomeroy
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