Vegetable Lovers’ Vegan Alfredo

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Whipped this up the other night. The combination of mushrooms, artichokes, spinach & sun dried tomatoes in cheesy, vegan yumminess was so good, I almost shed a tear. Oh, and it’s gluten free, too.

For the alfredo, I brought about a cup of almond milk to boil, then returned to simmer. Added copious amounts of nutritional yeast, sea salt, garlic and a few spoons of marinated sun dried tomatoes. Used a little NO EGG to make the sauce thick and creamy. While this was heating up, I cooked some gluten free (corn) spaghetti in a saucepan.

In a large skillet, I grilled organic mushrooms in coconut oil, then added them to the alfredo. God, it would have been incredible if I had just stopped at this point. But no, I continued..

Next, I grilled the artichoke hearts (frozen, from Trader Joe’s) and spinach, separately. I stirred some of the veggies into the sauce, but set aside the rest.

When the pasta was done, I spiced it up with lemon juice, sea salt and black pepper before unceremoniously dumping it into the mushroom alfredo. Topped with the veggies and served with prosecco..

Divine.

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