High Protein Mediterranean Pasta Primavera | Protein Deficient Vegan

Ingredients

• 11 oz Extra Firm Silken Tofu (I used Mori Nu)
• 28 g Raw, Unsalted Cashews (soaked, ~1/4 cup)
• 1 cup Soy Milk (unsweetened, original)
• 3/4 cup Nutritional Yeast
• 1/2 Red Onion (diced, cooked)
• 2 Roma Tomatoes (diced)
• 1 1/2 tbsp Garlic Paste
• 2 tbsp Apple Cider Vinegar
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 4 cup Baby Bella Mushrooms (sliced)
• 1 Zucchini (diced)
• 1 Yellow Squash (diced)
• 7 oz Artichoke Hearts (chopped)
• 3 oz Black Olives
• 1 package Plant Based Chick'n Strips (I use Sweet Earth Mindful Chik'n Strips)
• 1 package Red Lentil Pasta (I used penne)
• 1/2 cup Vegan Feta (I used Follow Your Heart)
• 1/2 cup Vegan Parmesan (I used Follow Your Heart)