Roasted Cherry Tomato's and Protein Edamame Pasta - Vegan GF
This plant based protein meal is filling and delicious. Completely gluten and dairy free.Diet:This recipe is completely plant based and full of protein If you are on my weight management program, 1/4 or 50 grams of Edamame Pasta. Cook in boiling water for 4 minutes, rinse under cold water, allow the water to drainVegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly see Diet notes.
Equipment
- Large baking pan lined with parchment paper
- Small Mixing bowl
- Blender or Food Processor
- Large Pot
- Fine Strainer
- cup, tbsp, 1/4 tsp, 1/2 tsp, tbsp
- Frying Pan
- Spoon
Ingredients
- 200 grams Organic Edamame Pasta - non-gmo 1/4 package per person 50 grams
- 2 tbsp Butter - vegan
- 1 Small onion chopped
- 3 tbsp Tomato paste
- 4 tbsp Nutritional yeast
- 1 tsp White vinegar or Apple Cider Vinegar
- 1/2 tsp Himalayan or Sea Salt ground
- 1/4 cup Sunflower oil
- 1 Handful fresh basil cleaned and dried
Roasted Cherry Tomato's
- 4 cups Cherry Tomato's cleaned and dried
- 8-10 Cloves of garlic peeled
- 4 tbsp Sunflower Oil You can also use Extra virgin olive oil
- 1/2 tsp Himalayan or Sea Salt ground
- 1/4 tsp Black pepper ground
Optional add ins:
- 1 Bunch of spinach, or broccoli OPTIONAL
- 1/2 Bunch of mushrooms cleaned and cut in half OPTIONAL
- 1 Thai Chili or 1/4 tsp Red pepper flakes OPTIONAL SPICY
Instructions
- Preheat oven to 225° F
- Add the prepared cherry tomato's and garlic into a large bowl. Mix in the 4 tbsp of Oil, and salt. Mix well.Add the mixture to the parchment paper lined baking pan.Spread them all out so they are not bunched upBake for 2 1/2 hours.Stir once in a whileRemove the pan and allow cherry tomato's to cool
- Add water to the large pot, and bring to a boil over high heat.Add in the amount of Edamame pasta and allow to simmer for 4 minutes.Drain and rinse well with cold water. Set aside
- Remove all of the roasted garlic from the tray and place them into a blender or food processor. Add in the 1/4 cup sunflower oil, basil, and optional Thai pepper or red chili flakes. Blend well.Add the roasted tomato's to a medium size mixing bowl, and gently mix in the roasted garlic oil.
- Use the large pan on medium-low heat. Add the butter and chopped onions and let cook for 5- 8 minutes.Add the tomato paste and white vinegar. Stir and cook for 1-2 minutes.Add in the Roasted Cherry Tomato Oil, nutritional yeast and stir well to combine. Cook for 5 minutes on simmer.Carefully Taste test and add little salt if desired.Set your pan of Roasted Cherry Tomato Sauce to the side.
- Plate your Edamame Pasta and top with the fresh roasted cherry tomato sauce.
- If there is any left overs of the sauce, store in a mason jar or glass container.Store in fridge for up to 3 days.
Tried this recipe?Let us know how it was!