Don’t let the word “vegan” fool you – this cream sauce is thick and creamy. But, unlike dairy-based sauces that aren’t always diet-friendly, this one is nutritious and good for you because it’s packed with vegetables. For a vegan meal, serve it over rice, pasta or quinoa, but it also complements chicken and seafood nicely. However you choose to enjoy it, you won’t be disappointed.
Serves 10 (1 serving is about 3/4 cup of sauce)
Macros per serving: 240 calories | 7.1 g protein | 20.4 g carbs | 15.3 g fat | 3.3 g sugar | 5.3 g fiber
3 Tbsp. extra virgin olive oil
3 red bell peppers, diced (about 3 cups)
1 (8 oz.) package white mushrooms, chopped
2 bunches broccoli, florets chopped (about 4 cups)
2 medium-sized zucchinis, chopped (about 4 cups)
4 Tbsp. salt-free all-purpose seasoning
1 tsp. fine pink Himalayan salt
1-1/2 cups coconut cream
1/2 cup nutritional yeast
1 pint grape tomatoes, cut in half
2 cups cooked corn
5 oz. pkg. fresh spinach
1/3 cup fresh basil
Fresh parsley, for garnish
- Heat large, deep pan over medium to medium-high heat. Add oil, peppers, mushrooms, broccoli, zucchini, seasoning and salt and sauté for 10-12 minutes or until soft.
- Add coconut cream, nutritional yeast, tomatoes, corn and spinach. Continue to stir as spinach wilts.
- Decrease heat to low and let sauce simmer for an hour, stirring occasionally.
- To serve, stir in fresh basil and garnish with parsley. Serve with brown rice pasta or over chicken, quinoa or rice.