Type what you have

Ingredients

• ✓ vegan shredded parmesan-style cheese
• basil
• elbow macaroni
• cannellini bean
• kidney bean
• water
• vegetable broth
• tomato
• tomato
• black pepper
• salt
• basil
• oregano
• green bean
• celery
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

By Shannon

Ingredients

• ✓ vegan shredded parmesan-style cheese
• almond cream cheese alternative spread
• coconut yogurt
• spinach
• garlic powder
• italian seasoning
• artichoke heart
• salt
• black pepper
• olive oil
• vegan mozzarella-style cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
3. 3 Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
4. 4 Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.

By Bibi