Name: Buffalo Cauliflower & Chickpea Casserole
Ingredients: 2 cups low sodium vegetable broth; ½ cup buffalo hot sauce; ¼ cup nutritional yeast; 1 tsp onion powder; 1 rib celery (finely sliced); 2 cups chickpeas (cooked); ½ medium head cauliflower (chopped into bite-sized florets); 1 cup uncooked brown rice; 2-3 cloves garlic (minced); Vegan ranch and chopped green onions (for topping)

One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta

Print Recipe

Thank you Half-Baked Harvest for the recipe!

Ingredients

1 can crushed san Marzano tomatoes
2 Tbsp tomato paste
½ cup chopped oil-packed sun-dried tomatoes (oil drained)
1 package frozen spinach (thawed and squeezed of excess liquid)
2 garlic cloves (grated)
1 Tbsp dried basil
2 tsp dried oregano
Kosher salt and black pepper
Crushed red pepper flakes
1 cup red wine or chicken broth
1 lb. rigatoni pasta
1 cup cubed fontina cheese
1 + ½ cups grated asiago cheese
½ cup Parmesan cheese
1 cup shredded provolone
Fresh basil, parsley, or oregano for serving

Instructions

Preheat the oven to 375°F. Oil a 9 x 13 inch baking dish.
Add the tomatoes, tomato paste, sun-dried tomatoes, 3 tablespoons of the oil left in the jar, spinach, garlic, basil, oregano, red wine, and 1 + ½ cups of water to the baking dish. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago cheese, and parmesan cheese, tossing to coat. Push the pasta down gently to submerge it. Sprinkle the provolone evenly over the top.
Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oil side down. Bake the dish for 40 minutes. Uncover and bake for another 15-20 minutes or until the cheese is melted and bubbly. Remove the dish from the oven and top it with fresh herbs.

Find it online: https://shesafullonmonet.com/vegetarian-casserole-recipes/

One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta

Ingredients

1 can crushed san Marzano tomatoes

2 Tbsp tomato paste

½ cup chopped oil-packed sun-dried tomatoes (oil drained)

1 package frozen spinach (thawed and squeezed of excess liquid)

2 garlic cloves (grated)

1 Tbsp dried basil

2 tsp dried oregano

Kosher salt and black pepper

Crushed red pepper flakes

1 cup red wine or chicken broth

1 lb. rigatoni pasta

1 cup cubed fontina cheese

1 + ½ cups grated asiago cheese

½ cup Parmesan cheese

1 cup shredded provolone

Fresh basil, parsley, or oregano for serving

Instructions

Preheat the oven to 375°F. Oil a 9 x 13 inch baking dish.

Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oil side down. Bake the dish for 40 minutes. Uncover and bake for another 15-20 minutes or until the cheese is melted and bubbly. Remove the dish from the oven and top it with fresh herbs.