This is a super easy recipe that I made this afternoon to try and clean out the fridge and freezer and use up some canned food we’ve had lying around for awhile.

For the sauce:

• half a bag of frozen cauliflower (about 8 oz)
• a can of diced tomatoes
• lots of spices:
  • garlic powder
  • minced onions
  • nutritional yeast
  • black pepper
  • paprika
  • ground cayenne pepper
  • thyme
  • crushed red pepper
  • lemon juice
• about a cup of almond milk.

Defrost and steam the cauliflower with some minced onion and garlic powder until it is soft. Add the soft cauliflower into a blender with a bit of almond milk (I probably used around 3/4 cup), a tbsp lemon juice, and about 2 tbsp nutritional yeast and combine until it is creamy.

Add that back into the pan and mix it with the can of diced tomatoes and all of the spices. Once thats combined add in:

• as much boca veggie ground crumbles as you want
• chickpeas (I used about 3/4 of a can)
• a few handfuls of spinach

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Processed with VSCO with f2 preset

Mix all that together and let it simmer. I added some more milk to thin it out while the veggie crumbles cooked.

Finally I boiled the pasta (we had angel hair pasta) and combined it with the sauce and that’s it! It was super easy and turned out really tasty.