It was a rough work day and my plans for cabbage rolls went straight out the window for some quick, easy, tasty carbs. I have no regrets.
Source: Contentedness Cooking | Serves: 4 | Time: 30 min
Changes: added sun-dried tomatoes
1 lb pasta (I did red lentil penne, and I think it was more like 12 oz instead of a lb)
15 oz can #jackfruit in water or brine
3/4 cup vegan buffalo sauce, divided
5 cloves garlic, divided
1 batch nut cheese sauce
S&), to taste
Nut Cheese Sauce
1 cup #cashews, quick soaked in hot water for 15 minutes
1 1/4 cups veggie broth
1 tbsp tahini
1/4 cup nutritional yeast
Handful of sun-dried #tomatoes
2 Beyond Meat sausage, cooked and chopped
Shred jackfruit or cut into small chunks and marinate them. Use half of the 3/4 cup of your buffalo sauce for the marinade, add 2 minced cloves of garlic. Reserve the other 3 cloves for the sauce. Set aside covered in the fridge.
While the jackfruit is marinating, blend your cheese sauce ingredients together and cook your pasta according to package directions.
Heat a skillet with a bit of oil or vegetable broth for a oil free version. Add the remaining 3 cloves of garlic and marinated jackfruit to that skillet and fry all until crispy and golden.
Finally, add prepared cheese sauce, remaining buffalo sauce, optional ingredients, and cooked pasta to that skillet. Cook for 5 minutes more, mix everything until well combined.
Serve immediately and enjoy!
God today has been a whirlwind with work and it will be that way through the end of the night. What I think I ate: peanut butter hummus toast, leftover pizza, two pieces of cheese, 2 cups of coffee, 5 glasses of water, red wine ... so not great health-wise!
I did get in a 2.4 mile walk today though, which is much more than I've been doing the last couple days. Tomorrow, I'll try to fit in some gym equipment or yoga, plus a 3 mile walk.