High Protein Mediterranean Pasta Primavera

Name: High Protein Mediterranean Pasta Primavera
Total time: 60 min
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 cups 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)

proteindeficientvegan.com

This is basically a High Protein Pasta Primavera but with some Mediterranean flavors like olives, artichokes, and feta!

View full recipe on proteindeficientvegan.com

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