My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Recipes

Plant-Based Taco Bar

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Back when we did potlucks, a Taco Bar was always a favorite! It’s easy, everyone can make their own, and almost everyone loves tacos. A Plant-Based Taco Bar is also really versatile because all the ingredients can be mixed and matched! Tacos, burritos, taco salads, choose your own adventure.

Plant-Based Taco Bar

Whether you are feeding a crowd (whenever we get to do that again) or your family, give the Taco Bar a try!

Keep in mind that you don’t have to make it super complicated. You don’t have to have all of these options or toppings. Just in case you need it, I’m giving you permission to simplify this and do the easiest version with ingredients you already have!

Vegan Taco Meat

We choose whole food versions of taco filling. My absolute favorite is my Instant Pot Lentil Taco filling. The stove top version is really good too!

I also have a version that combines Quinoa and Lentils or a version with just quinoa.

Tortillas

Our tortilla choice varies but we usually have corn tortillas for the adults and flour tortillas for the kids. Sometimes we will use lettuce wraps or tortilla chips. We mix and match based on what we are in the mood for and what’s available.

Plant-Based Taco Bar

Taco Toppings

This is where the fun begins. You can use whatever you like but my favorite taco toppings for a Taco Bar include:

  • Lettuce
  • Diced Tomatoes
  • Sliced Jalapenos
  • Corn
  • Pico de Gallo
  • Salsa (red and green)
  • Avocado or Guacamole
  • Black Beans (whole)
  • Pinto Beans (whole)
  • Cilantro
  • Lime

Some people like pickled onions and dairy-free cheese but we aren’t into that. I have used vegan sour cream or vegan plain yogurt for a little extra tang!

Oil-Free Refried Beans

Side Dishes for a Taco Bar

I don’t think you really need side dishes when it comes to a taco bar but since I love these I’ll mention them. Plus, they go perfectly with tacos!

Mexican Rice is so easy to make. Cook it in the Instant Pot or stove top. Refried Beans are easy too, just a little time consuming to make from dry beans but don’t let that stop you. I actually prefer to follow this recipe for Instant Pot Refried Beans (oil-free of course)!

What are your must have Vegan Taco Bar options? I’d love to hear if you use the same basics or if you have other options we haven’t thought of!

By the way! I just started a Youtube Channel! I’d love it if you would subscribe! Just CLICK HERE to check it out!

Rainbow Veggie Pinwheels

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These fresh and colorful Rainbow Veggie Pinwheels are a delicious no-cook meal. Choose your favorite veggies or let everyone make their own for a fun snack or meal. Vegan Pinwheels are a fun appetizer too.

Rainbow Veggie Pinwheels

The best part, in my opinion, of these Veggie Pinwheels is that you can get a lot of veggie variety in a couple of bites. The second best part is that everyone can make their own so you get your favorite veggies!

Rainbow Veggie Pinwheels

Rainbow Pinwheel Veggies

You can use any veggies you like to make these Veggie Pinwheels but I like to use all the colors of the rainbow!

My favorite veggies to include are:

  • Red Bell Pepper
  • Carrots
  • Yellow Bell Pepper
  • Baby Spinach
  • Purple Cabbage

I like to have other options for my kids becuase they don’t love bell peppers the way I do. Other veggie favorites include:

  • Tomatoes (with seeds removed so they don’t get too wet)
  • Sweet Peppers
  • Cucumbers
  • Avocados
  • Radishes

These are the complete opposite of the meat and cheese versions I made a decade ago. I called those tortilla roll ups and they were a staple for potlucks and after school snacks. These are a much better alternative, full of fiber and actually good for you!

Veggie Pinwheels with Hummus

Cream cheese is the traditional filling in pinwheels but we use hummus! My Oil-free Hummus is perfect because it’s easy to make with only a few ingredients and tastes great!

Rainbow Veggie Pinwheels

Keep Pinwheels from Getting Soggy

The only problem with with making pinwheels ahead of time is they can get soggy. It’s the high water content of veggies. Some veggies will increase the chances of them getting soggy more than others. There are a few options to decrease the chance of your pinwheels getting soggy.

Prep the Veggies but Assemble Later

You can have all your veggies washed, cut and stored separately. Then when it’s time to eat, simply smooth hummus over your tortilla and arrange your veggies. Roll up your pinwheel and slice them up for easy snacking. This is the best option!

Assemble but Don’t Cut

Another option is to assemble your pinwheel but don’t slice it. Instead, wrap it in a paper towel and carefully store it in a container. Then when you are ready to eat, slice and enjoy.

Cutting Ahead of Time

If you have to cut your pinwheels ahead of time because they are going in a lunch box or to a potluck, wait as long as you can before cutting them. If you can cut them right before you leave, you’ll have a better chance of them not being soggy. I would probably wrap them in a paper towel if possible to help absorb moisture in the container.

Rainbow Veggie Pinwheels

Vegan Pinwheels are perfect for taking to parties or get-togethers. Everyone loves finger food! You can make them more colorful by using different colored tortillas. Green, red/orange and blue are easy to find.

If you are gluten-free, choose gluten-free tortillas instead of wheat.

Rainbow Veggie Pinwheels

Rainbow Veggie Pinwheels
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 4 large wheat tortillas
  • 1 cup hummus
  • 1 red bell pepper, sliced thin
  • 2 carrots, shredded or matchsticks
  • 1 yellow bell pepper, sliced thin
  • 1/2 cup baby spinach leaves
  • 1/2 cup purple cabbage, sliced thin or shredded

Instructions

  1. Spread about ¼ cup hummus over each tortilla. Leave room on the edge. 
  2. Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
  3. Roll up each tortilla tightly.
  4. Cut crosswise into pinwheels and serve.

Notes

See posts for additional notes.

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© Holly Yzquierdo
Category: Salads & Wraps

Apple Cinnamon Baked Oatmeal

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We love oatmeal! Lately, we have fallen in love with baked oatmeal! We have several flavor combinations we enjoy but the whole house favorite is Apple Cinnamon Baked Oatmeal.

Plant-Based Apple Cinnamon Baked Oatmeal

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We have oatmeal in some form almost every day! From our Instant Pot Oatmeal that is featured prominently in our weekly meal plan, to our Overnight Oats, heck, even the Apple Oatmeal Muffins are an oaty favorite. 

Apple Cinnamon Baked Oatmeal is a cheap plant-based favorite. Other than apples, the rest of the ingredients are common plant-based pantry staples. Thankfully I stocked up on our favorite oats a couple of months ago. 

You want to use rolled oats. Don’t use steel cut oats or quick cooking oats for this recipe.

Plant-Based Apple Cinnamon Baked Oatmeal

Choosing Apples for Baked Oatmeal

The best kind of apple to use is the one you already have! We usually have Honey Crisp apples and Gala apples in our kitchen. Crisp apples hold up well but I’ve never eaten a baked apple I didn’t like. Use whatever you have on hand. 

Lately, our curb-side grocery pick up has been giving us bruised apples that my kids will not eat. Baked Oatmeal is the perfect solution for bruised apples, the kids never suspect a thing. I peel the apples and cut the bruised part off but I’m pretty sure they wouldn’t notice it after being baked. I also like to squeeze some lemon juice over the freshly cut apples but it’s not required.

Plant-Based Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Plant-Based Apple Cinnamon Baked Oatmeal is perfect for breakfast, lunch or dessert! Our family loves this easy baked oatmeal recipe, even our pickiest eater!

Ingredients

  • 2 Flax Eggs (2 Tbsp ground flax seeds plus 6 Tbsp water)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 cup peeled, diced apples
  • 1/2 teaspoon baking soda
  • 2 cup rolled oats
  • 1 cup rice milk

Do

  1. Preheat oven to 350 degrees.
  2. Mix up your flax eggs and set them aside to give them time to set up. 
  3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
  4. Core, peel and dice your apples. My apples were small so I used two but you need about 1 cup of diced apples. A little more or less is OK.
  5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir. 
  6. Add your oats and stir again.
  7. Add your rice milk or what ever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
  8. Use an 8×8 pan. If you only have a round cake pan or a 9×9 pan that will work too. Psst…You can also use a muffin pan!
  9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray and rub it around. I’ve rubbed it around with a paper towel to remove all the excess but still retain some nonstick ability. If your pan is non stick you don’t have to do anything special.
  10. Pour the oatmeal into your pan and smooth it out. Bake for 40 minutes. Allow to cool slightly before eating.

Plant-Based Apple Cinnamon Baked Oatmeal

Reheating and Storage for Baked Oatmeal

Since this recipe is plant-based and doesn’t contain any animal products, it can be stored at room temperature for a day or two. I prefer to store it in an air tight container in the fridge. We’ve eaten it cold but I personally prefer it heated up. I usually use the microwave for about 30 seconds.

This recipe makes 9 squares. If eating it for breakfast I prefer to eat two squares but one square is perfect for a snack.

(See note about substitutions and additions below)

Yield: 9 squares

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal is a cheap, plant-based family-friendly recipe your whole family will love.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 2 Flax Eggs (2 Tbsp ground flax seeds plus 6 Tbsp water)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 cup peeled, diced apples
  • 1/2 teaspoon baking soda
  • 2 cup rolled oats
  • 1 cup rice milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix up your flax eggs and set them aside to give them time to set up. 
  3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
  4. Core, peel and dice your apples. My apples were small so I used two but you need about 1 cup of diced apples. A little more or less is ok.
  5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir. 
  6. Add your oats and stir again.
  7. Add your rice milk or what ever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
  8. Use an 8×8 pan.
  9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray and rub it around. I’ve rubbed it around with a paper towel to remove all the excess but still retain some nonstick ability. If your pan is non stick you don’t have to do anything special.
  10. Pour the oatmeal into your pan and smooth it out. Bake for 40 minutes. Allow to cool slightly before eating.

Notes

If you only have a round cake pan or a 9×9 pan that will work too. You can also use a muffin pan but you'll need to decrease the cook time. I recommend checking at 20 minutes.

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Category: Recipes

Missing an Ingredient

This recipe is very forgiving! If you don’t have an ingredient you may be able to substitute something else. 

Don’t have flax eggs, no problem. You can use any egg replacer or leave it out. The texture may be slightly different.

Out of applesauce? Use mashed bananas or try this applesauce substitute. 

No Maple Syrup? You can use 1/4 cup of your favorite sweetener instead of maple syrup. If it’s a dry sweetener like cane sugar, you may need slightly more liquid.

No Vanilla? Skip it, you probably won’t notice.

Favorite Add Ins

There are many great combinations for flavors for this recipe. Feel free to add your own favorites, almonds or walnuts work great, hemp seeds and chia seeds add nutrition but don’t change the texture or flavor. You can also add dried fruit like dried cranberries or raisins. You can also substitute pears or other fruit that needs to be used.

Have you tried Baked Oatmeal? 

Oil-Free Potato Wedges

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For months, I’ve had a delicious new obsession. Oven Baked Oil-Free Potato Wedges are my favorite plant-based side dish! This easy recipe is the perfect addition to your next plant-based meal.

oil-free potato wedges

These Oil-Free Potato Wedges are pretty much like eating fries! Making Potato Wedges is easier than making fries though, especially when you use small red new potatoes. 

I’ve always enjoyed eating small red new potatoes because they are easier to wash than other potatoes.  For instance, russet potatoes have thick skin that require a lot of scrubbing. 

Oven baked oil-free potato wedges

The biggest benefit of using the small red new potatoes is their thin skin that most people don’t really notice. One of my kids is a bit on the picky side and doesn’t like the skin. The other doesn’t mind it at all. 

Making Oil-Free Potato Wedges

Oil-Free Potato Wedges are easy to make, too! You can customize them based on what you have but all you really need are potatoes and spices of your choice. At minimum, I use salt and pepper but I prefer to add onion and garlic powder. 

One of my complaints about making oil-free fries in the oven is that they don’t always get crisp. I struggle getting them the same size. Some burn while others are still too raw. I try to flip them at the right time but I struggle at getting them to cook evenly. 

The way I cut the small red new potatoes solves this problem. It is important to find potatoes that are on the small side. Sometimes we get grocery delivery and they give us the larger red new potatoes that are about the size of a lemon and they are a bit trickier to cut, but still work. 

oil free potato wedges

How to Cut Your Potato Wedges

Your cut will depend on the size of your red new potatoes. 

If your potatoes are the size of a grape, don’t cut them, leave them whole. If they are the size of a lime, cut them in half, then cut three wedges in each half, creating six wedges. If they are larger than a lime, cut them in fourths, then cut each of the fourths in half, creating eight wedges. These aren’t hard and fast rules, do what seems right to you. It’s important that all the wedges are of similar size and thickness so they all cook uniformly.

You want to keep the curved part of the potato intact. You’ll arrange each wedge on a cookie sheet covered in parchment or a silicone baking mat. By placing the potatoes with the peel side down and the freshly cut side up, you can avoid having to flip them over in the oven. They will cook evenly.

This also leaves the freshly cut side ready for a sprinkle of seasonings if you want a short cut. You can easily sprinkle salt, pepper, and any other seasoning straight onto the potatoes wedges on the cookie sheet.

The potato wedges will be better covered if you put them in a bowl and sprinkle the seasonings on them and mix them up, but I’ve done it both ways and they both work. 

If you pour the seasonings into the wedges on the cookie sheet, you’ll smell the seasonings as they cook. Toward the end they might start smelling burnt and the spices on the cookie sheet will burn but the spices on the potatoes will be perfect. 

oil-free potato wedges

Once the potato wedges are cut and the spices are applied, it’s time to bake. Like I said, you don’t have to flip these wedges! You do need to preheat your oven to 400 degrees. After moving into this house over the summer, I learned that our oven thermostat was off. We are just renting so it wasn’t worth a service call but I did buy an inexpensive oven thermometer. It’s important that the oven is completely preheated before putting the potato wedges in. 

These need to bake for 40 minutes. That gives me time to make just about anything else! 

Oil-Free Potato Wedges

Oil-Free Potato Wedges

Oven baked oil-free potato wedges use only potatoes and spices in this easy plant-based recipe.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 55 minutes

Ingredients

  • 8-10 small red new potatoes
  • salt and pepper, to taste
  • onion powder, to taste
  • garlic powder, to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash your small red new potatoes.
  3. Cut them into wedges as describe in the post. They need to be uniform size to cook evenly.
  4. If seasoning them in a bowl, put the potato wedges in a bowl and generously sprinkle seasonings on tip. Stir them with your hands to distribute the seasoning. Then place them on the cookie sheet with the cut side up (as pictured above).
  5. If seasoning them on the cookie sheet, place the potato wedges with the cut side up (as pictured above) on a piece of parchment on a cookie sheet. Generously sprinkle salt, pepper, onion and garlic powder on the wedges.
  6. Place the cookie sheet in the oven for 40 minutes.
  7. Allow the potato wedges to cool for about 5 minutes before eating.

Notes

The potato wedges can be stored in an air tight container in the refrigerator. They need to be reheated in the oven or an air fryer. They don't microwave well.

See notes in the blog post for tips on cutting the wedges.

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© Holly Yzquierdo
Category: Recipes

Plant-Based Recipes Kids Can Make

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Instead of our normal weekly plant-based meal plan, I thought I’d switch it up and share Plant-Based Recipes Kids Can Make! Many of us are home with our kids more than ever. If your kids are like mine, they love to help cook.

Plant-Based Recipes Kids can make

Part of our new routine includes me cooking with my boys a couple of times a week. It gives us a chance to have one on one time and helps build their cooking confidence. 

Part of building their confidence means I’m not constantly correcting them. That’s why I choose recipes that don’t have to be exact. The measurements can be a little off and they still turn our great. 

I definitely oversee the cooking and chopping but I do my best to let them do it themselves. 

 

Plant-Based Recipes Kids Can Make

Do you kids love cooking? Try these plant-based recipes kids can make!

2 Ingredient Fruit Dip

This 2 ingredient fruit dip is perfect for little helpers. They only need to stir! Bigger kids can help wash and cut up fruit.

The World's Best Banana Bread

My kids love helping make Banana Bread. My 10 year old can do it all by himself but I still handle putting it in and out of the oven.

Chickpea Nuggets

Chickpea Nuggets are super fun to eat! Kids will need a little direction because the steps can be complicated but doable for kids old enough to read and write.

Fruit Salad with Simple Citrus Dressing

Fruit Salad is a great way to introduce new fruit to your kids. Include their favorites and something new! The Citrus Sauce is optional.

Tip: If you are nervous about your kids using a knife, let them cut soft fruits (or fruit you've precut and peeled) into smaller pieces with a plastic knife.

Instant Pot Refried Beans

Instant Pot Refried Beans is easy because you mostly just dump everything in the pot. If you use a potato masher kids can help mash the beans. If using a food processor they can push the button.

Refired Beans are great because you can use them to make Nachos, Bean Burritos, Tostadas and more!

Plant-Based Nachos

My kids love Plant-Based Nachos! We usually make a nacho bar so everyone can build their own! Your kids will love making their own with only their favorite ingredients. You might be surprised what they will choose! One of mine always tries to take ALL the tomatoes.

Pineapple and Tofu Kabobs

I might be in the minority but my kids love tofu! Tofu Kabobs is just a fun way for them to play with food. They can make their own kabobs. I like to offer a little guidance and encourage veggies.

Tofu Scramble

Tofu Scramble is a great recipe for kids to learn on. I do the seasoning but let them watch and stir it while on the stove. They can't really mess it up!

Simple Veggie Sandwich

A Simple Veggie Sandwich is a great way to get your kids to eat more veggies. Pick a bread, a spread like hummus and let your kids pick their favorite veggies.

My youngest son just discovered a love of tomato sandwiches.

Smoothie Bowl

My 10 year old is obsessed with Smoothie Bowls! He likes to top his with granola! My youngest loves fresh fruit! They are eating so much good stuff in these bowls!

Plant-Based Tostadas

Plant-Based Tostadas is one of those recipes everyone in the house loves! Of course, everyone gets to make their own tostada so everyone gets their favorite toppings.

 

When it comes to cooking with kids, keep it as simple as possible. Instead of focusing on everything being perfect, focus on creating a good experience for both of you.

If your kid is inexperienced in the kitchen or really young, it’s best not to try to cook together when you are in a hurry. That will just lead to a stressful experience for both of you.

The benefit of cooking with your kids is more than giving them confidence and making memories together. It’s also creating an expectation that food is made at home and not just in restaurants. More important than that, your kids will be more willing to eat food they help make. It’s not “weird” if they make it!

One day, your kids will be able to make meals for the whole family without any help! We aren’t there yet but my kids do often get meals for themselves. 

What are your favorite recipes to make with your kids?

Vegetable Spaghetti

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Pasta is a quick and easy meal, perfect for busy week nights. This Plant-Based Vegetable Spaghetti recipe is incredibly versatile. I used every vegetable I had but you can adapt it to your preferences and use your favorite vegetables.

Vegetable Spaghetti 

I normally prefer pasta with a lot of marinara! I can’t get enough! My family prefers a light hand with the marinara so I decided to up the veggies to see if they could take the place of my red sauce. 

Guess what, all of those delicious, fresh veggies more than made up for it. 

Vegetable Spaghetti ingredients.

Vegetable Spaghetti

This recipe will help you get your fill of veggies! It’s a great way to eat the rainbow! You can use wheat or gluten-free pasta. We choose spaghetti but you could use your favorite shape. 

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Do

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Vegetable Spaghetti after the cooked veggies are put on top of the cooked pasta.

This simple recipes gets it’s flavors from the veggies. I like to taste the veggies while cutting them to make sure they taste fresh. You won’t create a delicious meal with old ingredients. I’ll chop a few extra veggies and toss them in a salad.

This Vegetable Spaghetti is a nice alternative to pasta with jarred marinara sauce and takes only a little more time. 

Vegetable Spaghetti is an easy plant-based recipe your family will enjoy.

Yield: 6 servings

Vegetable Spaghetti

Vegetable Spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Instructions

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Notes

Wheat or gluten-free pasta can be used.

Only use vegetables you like, skip any veggies you don't enjoy.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Recipes
Looking for more pasta recipes? You can try my Busy Night Pasta that uses frozen veggies and my Instant Pot or my Pizza Pasta that uses your favorite pizza toppings.