Summary: This colorful dish is so filling and flavorful, you won’t believe it’s both vegan and gluten-free! We last ate spaghetti squash a long time ago, so we’d forgotten how magically pasta-like it is. Topped with a hearty, amazing slaw made from red cabbage and black beans, then crowned with homemade salsa verde, this meal is truly a winner.

It’s both easy to make, and colorful! Just the zest we need for these chilly, late-autumn evenings.

INGREDIENTS FOR SLAW
1 cup purple cabbage, sliced into thin ribbons and then cut into 1-2-inch strips
½ can black beans, rinsed and drained
¼ cup chopped green onions
½ red bell pepper, diced
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
½ teaspoon olive oil
Pinches of salt and pepper

SALSA VERDE INGREDIENTS
¾ cup fresh salsa (hot or mild to taste)
1 avocado, diced
1/3 cup fresh cilantro
1 tablespoon fresh lime juice
1-2 garlic cloves, roughly chopped

Slice medium-sized spaghetti squash in half (lengthwise) and coat inside with thin layer of olive oil. Sprinkle with salt and pepper and place squash halves upside down in medium-sized pan. Bake for 45-55 minutes at 400 degrees until pulp is soft. You should be able to insert a fork into it without difficulty.

Meanwhile, prepare the slaw in a large mixing bowl. You’ll be wowed by its beauty. After you have squeezed in the lime juice, set mixture aside to marinate.

Place avocado, salsa, garlic, cilantro and lime juice into blender or food processor and combine until your mixture is smooth and slightly frothy. Scoop the slaw into squash halves and fill to overflowing, then spoon a liberal dollop of salsa verde over the top. Finally, garnish your masterpiece with extra cilantro, salsa, toasted pepitas, or any other topping of your choice. Feel free to get creative!

This amazing creation serves 2-3 people, but feel free to double the recipe if you have more guests. Serve by itself (it’s filling!) or with wine, beer, cider and/or a side of gluten-free garlic bread. Of course, any leftovers will keep just fine in the refrigerator for several days. But they definitely won’t last that long.

Your friends will be begging you for the recipe, and you’ll want to make this meal again and again. With its vibrant, red and green hues, the dish is a great, festive lead-up to the holiday season.
Try it, we’re certain you’ll agree. Bon Appetit, and happy, stress-free holidays!

Previous Article « Warm Your Belly With Vegan Curried Butternut Squash Soup
Read Next Article » Roasted Sweet Potatoes and Red Peppers With Spicy Thai Peanut Sauce cows-in-field-reversed

Summary: The recipe for 3-ingredient marinara has gotten huge on the web, especially on Pinterest. At first glance, you think that the recipe is simply for easy marinara, but then you read the rave reviews that describe this sauce as "velvety," "buttery," and "the best marinara I've ever had." What is a vegan to do? We want delicious buttery, velvety, marinara, too!

The recipe for 3-ingredient marinara has gotten huge on the web, especially on Pinterest. At first glance, you think that the recipe is simply for easy marinara, but then you read the rave reviews that describe this sauce as “velvety,” “buttery,” and “the best marinara I’ve ever had.” What is a vegan to do? We want delicious buttery, velvety, marinara, too!

Well we’ve got you covered; you’re going to love this marinara.

The Best Vegan and Gluten Free 3 Ingredient Marinara Sauce that Will Knock Your Socks Off

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces whole peeled tomatoes, preferably San Marzano tomatoes
5 tblsp of your favorite margarine
1 medium yellow onion, peeled and halved
Sea salt

In a heavy saucepan, over medium heat, place all of the ingredients. Bring to a simmer and then lower the heat and simmer for about 45 minutes. You’ll see fat floating, just keep stirring with a wooden spoon, smashing the tomatoes. After about 45 minutes, remove the onions and discard. Salt to taste. Serve right away on your favorite gluten free pasta.

This pasta sauce tastes so amazing, that you may just want to make a few batches for the entire week. Simple store in the refrigerator in an airtight container.

veganmarinara

Previous Article « Vegan and Gluten Free Sopa Seca de Fideo (Browned Noodles in Delicious Broth)
Read Next Article » Vegan and Gluten Free Bacon Balsamic Brussels Sprouts with Parmesan Cheese cows-in-field-reversed

New Recipes in Your Inbox!
Find Recipes & Resources