Tuscan Gnocchi Bake

I love gnocchi.. this is not a secret to anyone who knows me. I also love olives  (especially kalamata olives!), spinach, sun dried tomatoes, zucchini, onions, and vegan cheese sauce that's extra garlicky.  This is my perfect dish. Creamy, salty, loaded with veggies and soft gnocchi.

This us my dream dish for you.. and it's EASY to make. 

Looking for more great vegan recipes? Try my Kale & Almond Pesto Pasta, Vegan Fajita Soup , Mushroom Egg Rolls , Mediterranean Hummus Pizza, Basic Marinara Sauce, and Chocolate Covered Cherry Cupcakes 

Recipe :

2 (17.5 oz) packagesof gnocchi 

1 bunch of fresh spinach 

1 large zucchini, chopped 

1 onion, chopped 

Italian seasoning 

3 Tbsp. Vegan butter 

3 Tbsp. Flour 

3 cups unsweetened plant milk

5 cloves of garlic, crushed 

1/2 tsp. crushed red pepper flakes (optional)

1 (3 oz.) package of sun dried tomatoes*

1/2 cup kalamata olives, chopped 

1 (8 oz.) Daiya mozzarella shreds**

1 cup panko breadcrumbs  (optional)

1/2 cup of vegan Parmesan  (optional)

Salt and Pepper to taste 

Method:

1. Preheat oven to 400°

2. Sautée onions and zucchini over medium heat with Italian seasoning until tender. Set aside. 

3. In a large skillet over medium heat,  melt butter and flour together to form a roux. Stir with whisk to prevent lumps. 

4. Once you have a blonde colored roux, add plant milk, crushed garlic, red pepper flakes, Italian seasoning, salt and pepper to form your sauce. 

5. Whisk well as the sauce comes to a boil. This will prevent lumps.

6. Add your Cheese and allow to melt and become thickened.. about 5 minutes. Remove from heat. 

7. Pour your packages of gnocchi into an 11×13 casserole dish. 

8. Add fresh spinach, zucchini and onions, sun dried tomatoes, olives and your cheese sauce. Toss well.

9. Bake gnocchi for 20 minutes. If using breadcrumbs (see below), add to your gnocchi when there is 10 minutes left to cook. 

optional topping: 

1. In a small dish, mix panko breadcrumbs with Parmesan cheese. 

2. Pour breadcrumbs over gnocchi. 

Makes 4-6 servings.

* if you don't have sun dried tomatoes in your grocery store.. substitute 1 (15 oz) can of  petite diced tomatoes, drained well. 

** You can use any vegan mozzarella you enjoy. If you don't like processed vegan cheese, you can use 1/2 to 1 cup of nutritional yeast in its place.. adjust to your tastes. 

Vegan Mac-n-cheese with Green Peas

This is as simple as it gets. Vegan comfort food that even your kids will love. This mac-n-cheese has become a staple at our house because it's quick and easy. 

You could buy one of those boxed vegan mac-n-cheese meals, nothing wrong with that. I, honestly, use them when I'm short on time. I try to make this more than the boxed stuff just because we enjoy cooking as a family. 

This recipe is simply the old standard recipe I used to make before going vegan, veganized. I absolutely love taking a family recipe and making it vegan. It's a great way to prove that "anything you can make, I can make vegan!" Mac-n-Cheese is not the exception to that saying,  it's the proof that it's always true!

Looking for more great vegan recipes? Try my Sriracha Black Bean Burger, Buffalo Chic Pea Quesadilla, Stuffed Eggplant Parm , Baked Spinach and Artichoke Pasta , BBQ Tempeh over Southwestern Cauliflower "Rice" , & Triple Berry Cobbler

Recipe:

1 ( 1 lb.) box of pasta, cooked according to box directions & drained well.

3 Tbsp vegan butter 

3 Tbsp flour 

2.5 cups unsweetened plant milk 

1 tsp. yellow mustard 

3 slices of Chao creamy original cheese* 

4 slices of Daiya cheddar slices*

Salt, pepper and paprika to taste 

1 cup frozen green peas, thawed & warmed up in a microwave safe dish

Method:

1. Prepare you pasta according to the package and drain well.

2. In a large skillet, heat butter and flour over medium heat. Whisk constantly to prevent lumps. Cook 3-4 minutes, until well combined and "blonde" colored.

3. Add plant milk, salt, pepper, paprika and mustard. Whisk again to break up any lumps. Continue whisking occasionally until mixture comes to a boil and becomes thick. 

4. Add your cheese and stir until it all melts into a creamy cheese sauce. 

5. Toss pasta and green peas with your cheese sauce. Allow to cook a few more minutes until everything is heated throughly. 

6. Sprinkle with a little paprika before serving. 

Make 4-6 servings.

* If you don't have, or can't find, the Chao or Daiya I used in this recipe, use any combination & brands you like. Just make sure your cheese combination equals about 2 cups for this recipe. 

You can also use 1/2 - 3/4 cup of nutritional yeast in place of the cheeses I used in this recipe. It will not be as creamy, but the flavor will be similar.