As you know I’m on the April Vegan Kickstart from the PRCM Nutrition Kickstart team this month. I find the vegan approach very useful to deal with my dairy and egg intolerances primarily.
Here’s one of the recipes from today’s menu.
It was a bit plain for my liking so I added in 2 tablespoons of light tahini and some almond milk and low with 2 teaspoons of nutritional flakes and a light drizzle of walnut oil. Then it was scoffed it off.
Tip: Remember for us those with food wheat and gluten intolerances use a suitable pasta. I use Doves Farm pasta which is vegan, wheat and gluten free
Worth a try, though use my tips above if you’d prefer it a little more moist. Will have a recipe for that sauce with another pasta dish I’m drumming up.
Vegan Kickstart Recipe: