Ingredients:
3-4 Garlic cloves
½ Onion
6+ Medium Mushrooms
1 Can Coconut milk
4tbsp Hummus (red pepper or pesto hummus is what I’ve used in the past)
2 Spicy Italian Veggie Sausage
3tbsp Nutritional yeast
Handful of Pine nuts
2 Yams
Small head of Broccoli
1 Can Chick Peas (or beans)
½ head of Cauliflower
1 pack of pasta of choice
Cumin
Ground pepper
Herbs (thyme, basil)
Chili flakes
EVOO
Instructions:
Cut up Yams, Broccoli, and Cauliflower into bite sized pieces and put into flat pan. Dry off can of chick peas and sprinkle into pan over veggies to roast. Add spices of choice such as Cumin, Ground black pepper, Chili flakes to veggies, and drizzle olive oil on top (I also sometimes add dried rosemary or oregano). Mix around. Set oven to 400F and bake for 35-40 minutes.
In the meantime, finely dice garlic and onions and put into pan on stovetop with light drizzle of olive oil. Lightly sauté and then add mushrooms to pan. Once mushrooms are lightly cooked, add veggie sausage (if using meat, cook separately on the side and then add to sauce once done) coconut milk, hummus, basil, thyme, black pepper, and chili flakes. When sauce is almost done, add nutritional yeast and pine nuts.
On the side, cook pasta of choice (I like to use quinoa pasta) in pot of boiling water. Once cooked, add pasta to the sauce that is in the pan. Once the veggies and chickpeas are done roasting, also mix into the pasta.
Ta-da! Enjoy!