Layer roasted thinly sliced zucchini, freshly blended tofu ricotta and textured vegetable protein bolognese sauce and bake for a healthy and delicious dinner.
Roast thinly sliced zucchini at 400 for 20-30 minutes.
Tofu ricotta: immersion blend 8 oz tofu 1 tbsp nutritional yeast garlic powder onion powder paprika sea salt lemon pepper splash of vinegar.
Bolognese: 1/3 cup top soaked in boiling water for 10 minutes 2 minced baby carrots 1/8 cup minced onion 1/8 cup minced garlic 1/8 cup minced bell 4 minced cherry tomato pepper salt paprika Italian seasoning basil onion powder garlic powder chili powder
by Zealousideal-Bat-555
1 Comment
Looks absolutely delicious!