A meat-free, dairy-free and gluten-free take on primavera.
2 boxes (12 oz each) of chickpea linguine (or other gluten-free type)
16 oz meatless ground (Beyond Beef, Lightlife, etc…)
8 oz broccoli crowns
15 oz can of coconut milk
1/4 cup nutritional yeast
1/4 cup dehydrated peppers
2 tbsp oregano
2 tbsp marjoram
2 tbsp dill weed
1 tsp ginger
1 tbsp chives, chopped
1 tsp smoked paprika
1 tsp liquid smoke
Prepare linguine as directed.
Meanwhile, in a large frying pan, brown the ground for 3-5 minutes. Make crumbles, large pieces or both.
Steam the broccoli for 3 minutes.
In a medium pot, add the remaining ingredients and boil (stirring occasionally) for 5 minutes.
Add the browned ground and steamed broccoli to the pot, and stir to combine.
Add the prepared linguine to a large mixing bowl, and pour the sauce on top.
Mix to combine, and serve.