Vegetarian

Spicy Vegan Gluten-free Vodka Sauce Bake takes 60 minutes to prepare.

Spicy Vegan Gluten-free Vodka Sauce Bake takes 60 minutes to cook.

Spicy Vegan Gluten-free Vodka Sauce Bake makes 10 servings.

The ingredients for Spicy Vegan Gluten-free Vodka Sauce Bake are:

1.66 cup 365 Organic Quinoa
3 cup Spaghetti Squash
2 serving Field Roast Apple Sage Vegan Sausage
2 serving Heirloom Tomato - Medium (by KODAKINS)
3 pepper Hot Chili Peppers
10 beans (4" long) Green Beans (snap)
100 gram(s) Mushroom, oyster (by _VALEO_)
.75 cup, chopped Onions, raw
8 serving Cheese, Dairy-Free, Daiya, Mozzerella Style (by BITTERCAT)
3 tbsp Earth Balance Natural Buttery Spread
1 tbsp Coconut Oil
8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
4 serving Panko, Progresso Panko Crispy Bread Crumbs, Plain, 0.25 C (by REDPEPPERS)

Here is how you make Spicy Vegan Gluten-free Vodka Sauce Bake:

1. Cut a 2 lb or less spaghetti squash in half, set flat in a baking dish, fill with 2 cups water, and cover with foil. Cook at 350 for 45 minutes.3. Get a pot on the stove and start your quinoa.2. While that's cooking, slice green beans into 1/4", cube 2 heirloom tomatoes, cut up 3 cherry bomb peppers (take out the seeeeeds), dice onion, prepare spices. Trim off end of oyster mushrooms. By the time you're done with this and you've made sure to wash the spicy off your face, drain the quinoa, and let it sit.3. In the same pot, medium heat. Add coconut oil4. Measure out your spices: a healthy dose of nutritional yeast, oregano, thyme, sage, paprika, salt, garlic powder (i didn't have real garlic, so real garlic if you've got it), and parsley. Coat onions and peppers and real garlic if you have it in this mixture, then throw into heated coconut oil.5. Sautee until onions are clear, add field roast. Sautee until field roast is browned, stirring to coat field roast with spices. Add oyster mushrooms. Stir until oyster mushrooms are covered, and sautee until their texture is better. Add heirloom tomatoes. Cook until heirloom tomatoes have made a loose sauce, then add in green beans. Add in butter, almond milk.6. While stirring constantly, slowly add in 4/5ths of the daiya mozzarella package. Stir and stir and stir until sauce becomes fully incorporated. Remove from heat.7. Scoop out innards of squash into baking dishes. Mix with quinoa. Top with sauce. Top with Panko. Bake at 375 for 20 minutes.8. Once browned, add on some daiya on top, broil for 4 minutes.SERVE!Serving Size: Makes 10-12 portions.Number of Servings: 10.5Recipe submitted by SparkPeople user JESSEFACEKILLAH.

The nutritional information for Spicy Vegan Gluten-free Vodka Sauce Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 335.8

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 411.8 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 5.0 g
• Protein: 11.8 g