V For Vegan Recipe
Artichokes, red onions & wild mushrooms with a criss cross of sweet red pepper pesto & basil pesto & Daiya non-dairy cheese
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Drain and rinse the canned artichoke hearts. Dice the red onion and slice the wild mushrooms.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent.
- 3
Add Mushrooms and Artichokes
Add the sliced wild mushrooms and artichoke hearts to the skillet. Season with salt and black pepper. Cook for another 5-7 minutes until mushrooms are tender.
- 4
Prepare the Pesto Layers
On a serving plate, spread a layer of sweet red pepper pesto, followed by a layer of basil pesto, creating a criss-cross pattern.
- 5
Top with Vegetables
Spoon the sautéed vegetables over the pesto layers.
- 6
Add Non-Dairy Cheese
Sprinkle the Daiya non-dairy cheese evenly over the top of the vegetable mixture.
- 7
Garnish and Serve
Garnish with fresh basil leaves and serve warm.