Serve and garnish with a bit of
extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt and pepper if desired.
Serve at once, passing around
some extra vegan Parmesan for topping individual servings, if you'd like.
Sprinkle with
some extra vegan Parmesan, and top with the chickpeas.
Not exact matches
1/2 block (3.5 ounces) of
extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons Oil Ladi
extra virgin olive oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower
parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts)
vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy Pho)
Serve Puttanesca with
extra herbs,
vegan parmesan, or nutritional yeast on top.
For a
Vegan or dairy free substitution just replace the
parmesan for nutritional yeast and add an
extra 2 tbsp / 30 ml lemon juice and 1/2 tbsp / 7.5 ml of almond butter or tahini.
Serve Puttanesca with
extra herbs,
vegan parmesan, or nutritional yeast on top.
I just want to share that when I am
extra lazy... er... time crunched, I have used almond flour with great success for
vegan parmesan.