Vegan “Cheesesteak” Pasta Skillet

monkeyandmekitchenadventures.com

Jennifer Kellogg

subheading: SCALE 1X 2X 3X:

1 medium yellow onion, sliced into strips

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 - [ 14 oz. can ] brown lentils, drained and rinsed *

subheading: Sauce Ingredients:

¼ cup raw cashews *

2 teaspoons tahini *

1 teaspoon Dijon mustard *

¼ cup + 2 Tablespoons water

2 Tablespoons distilled white vinegar

1 Tablespoon reduced-sodium tamari *

¼ cup low-sodium vegetable broth *

3 Tablespoons nutritional yeast

2 Tablespoons dried minced onions

1 teaspoon onion powder

1 teaspoon garlic powder

¼ to ½ + big pinch teaspoon sea salt (+/-) *

subheading: Other Ingredients:

8 oz. to 10 oz. fusilli pasta (or pasta of choice) *

subheading: Optional Toppings:

Freshly chopped parsley

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