Super Vegan Recipe

Time30m

Serves4

Broccoli, artichokes, red onions, shiitake mushrooms, basil pesto, sweet red pepper pesto, Daiya non-dairy cheese & vegan ricotta

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Ingredients

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1
Prepare the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced red onion and cook until translucent, about 3-4 minutes.
2
Add Mushrooms and Broccoli
Add the sliced shiitake mushrooms and broccoli florets to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
3
Incorporate Artichokes
Stir in the artichoke hearts and cook for an additional 2-3 minutes, allowing the flavors to meld.
4
Mix in Pestos
Add the basil pesto and sweet red pepper pesto to the skillet, stirring well to combine all the ingredients.
5
Add Non-Dairy Cheese and Ricotta
Remove the skillet from heat and fold in the Daiya non-dairy cheese and vegan ricotta until evenly distributed.
6
Serve
Serve the Super Vegan warm, garnished with fresh basil if desired.