This is a go-to recipe for dinner in my house that my family loves. I grate the veggies because it’s an easy way to sneak in nutrients that no one ever notices. If you’re familiar with 2 year olds, anything green often weirds them out. I know there are a lot of vegan 2 year olds out there doing their thing with no problem, so shout out to all of their parents on a job well done! #Parentgoals. But until then, my angels are getting grated in veggies everywhere.
Please feel free to substitute whatever vegetables you like or with a nice chop, but grating them is key for all those picky eaters.
1-2 Zucchini yellow or green, you pick (grated)
1 Eggplant (grated)
6 Mini portobellos sliced and diced (or however many you like)
1/4 Onion sliced or diced (your preference)
2-4 Cloves of garlic (most recipes never call for enough)
1 package of pasta- (I use Felicetti Biologica, 1.1lb in animals/bowtie shapes)
1 Box of vegetable broth low sodium 32oz
Salt & Pepper to taste
4 spoons of your favorite vegan cream cheese (I use tofurtti chives and onions)
As you begin your prep work, turn the pressure cooker to saute mode to prevent delays. Go for the the garlic and onions first, they go into the pot first and get a nice saute going before you dump in the veggies.
Grate all the vegetables and toss into the pot. Toss in the pasta, pour the vegetable broth in to where it’s comfortably covered. I used almost the entire box. Include whatever salt or pepper here, you can also do bay leaves, or some like mustard and vegan butter.
Turn off saute mode, put into manual at 4 mins close and lock lid and seal. Once the timer sounds, do a quick release and turn off. Open lid, and do a few stirs to incorporate all the liquid. It may look like a lot, but after a few stirs, it will be fine. This is the part where I add in the “cream cheese”.
I usually serve this buffet style on the table because the kids often go in for seconds.
If you have any feedback to the recipe hit me up, I’d love to here from you!