Yields 4-6 servings.
15 minute prep & cook time.
This dish is a beautiful mix of using whole-foods with dairy-alternatives for a good comfort meal, with the inclusion of one of my favourite veggie blends: onion, zucchini, and mushrooms!
While the ingredients list may look long, this meal actually comes together in about 15 minutes for an easy weeknight dinner.
- 2 tbsp vegan butter
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 small zucchini, diced
- 1-2 portobello mushrooms, diced
- 4 garlic cloves, minced (or 2 tsp dried)
- 1 ½ cups fire-roasted diced tomatoes (puree until smooth)
- 1 tsp dried basil
- 1 tsp vegetable broth bouillon
- Pinch of organic cane sugar
- Salt & pepper, to taste
- ½ cup Silk whipping cream alternative
- ½ cup unsweetened soy milk
- ⅓ cup Violife mozzarella shreds
- 600g ready-to-use gnocchi (fresh or frozen)
- A handful of greens, finely chopped (kale, spinach, or swiss chard)
- Violife parmesan & red pepper flakes for garnish
- Bring a deep saute pan to medium heat and add the butter and olive oil.
- Once the butter is melted, add onion, zucchini, and mushrooms. Saute until soft, about 5-7 minutes. Add the garlic and stir an additional minute.
- Add tomato puree, basil, veggie bouillion, sugar, salt and pepper and stir together. Simmer about 5 minutes to let the flavours come together.
- Add whipping cream, soy milk, and mozzarella, stirring to melt the cheese and combine.
- Add gnocchi and greens to the sauce and simmer for an additional couple minutes, until warmed through.
- Serve with shredded parmesan and pepper flakes.
As a bonus plant protein, this paired very nicely with my favourite tempeh Italian “sausage” recipe found in the Fiber Fueled book by Dr. Will Bulsiewicz. Or just crumble a block of tempeh and sauté it into the mix for a couple minutes after the veggies. Adds a “meaty” bite!