This chili is such a hearty meal with the quinoa, black beans and chickpeas that bring loads of protein and all the veggies that are also included. You can adapt this recipe depending on what vegetables you have in your fridge, but I love the combination of sweet potato, carrots and bell pepper.

Do you often make slow cooker meals in the winter? What are your favourite meals?

Slow Cooker Quinoa and Sweet Potato Chili

 

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Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

 

This chili is so flavourful and hearty and only requires a few minutes of hands-on preparation. It is a great meal to make ahead during the cold winter. Quinoa, black beans and chickpeas fill this chili with protein while all the vegetables will bring you lots of nutrients.

Author: Homemade Hearts

Serves: 10-12 portions

Ingredients

• 1 onion, minced
• 1 bell pepper (any colour), seeded and diced
• 1 sweet potato, diced
• 5 carrots, peeled and diced
• 1 cup quinoa, uncooked
• 1½ cup water
• 2 cans (28 ounces) organic diced tomatoes
• 1 can (14 ounces) black beans, rinsed
• 1 can (19 ounces) chickpeas, rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon cocoa powder
• 1 teaspoon freshly ground black pepper

Instructions

1. Place all the ingredients in the slow cooker and mix.
2. Cook on High for 6 hours.
3. Serve warm and top with avocados or cheese.
4. Store leftover in airtight container in the refrigerator for 5-7 days. This chili can also be frozen.

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The lentil and mushroom balls are filled with nutritious vegetables, seeds and grains that create super meaty balls which are perfect to top a pasta dish. They are also delicious when served with some steamed vegetables and a drizzle of balsamic reduction.

On these photos, I show you my favourite way to serve those lentil balls: over a bed of delicious zucchini pasta topped with the amazing and easy homemade marina sauce (see recipe below). Marinara sauce is a real staple that any cook should know how to prepare – it has more than once saved my life when I am in a hurry and need a quick pizza or pasta sauce!

Mushroom Lentil Balls {Gluten-Free, Vegan}

 

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Prep time

25 mins

Cook time

1 hour

Total time

1 hour 25 mins

 

The lentil and mushroom balls are filled with nutritious vegetables, seeds and grains that create super meaty balls which are perfect to top a pasta dish. They are also delicious when served with some steamed vegetables and a drizzle of balsamic reduction.

Author: Homemade Hearts; Adapted from Oh She Glows

Serves: 16 balls

Ingredients

• ½ cup green lentils, uncooked
• 1½ cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 package (8oz) white mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 cup sunflower seeds
• 2 tablespoons ground flaxseeds
• ½ cup oat flour*
• ½ cup rolled oats
• 1 cup spinach, minced
• 1 tablespoon (about 2 sprigs) fresh rosemary, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon ground cumin

Instructions

1. Place lentils and vegetable broth in a medium pot and bring to a boil.
2. Reduce to medium heat and cook lentil for approximately 30 minutes, or until all the liquid is absorbed.
3. In a pan, sautee onions and garlic in olive oil for about 5 minutes, or until onions have softened.
4. Add sliced mushrooms and balsamic vinegar and cook for about 2 more minutes.
5. Preheat oven at 350 degrees F and line a baking sheet with parchment paper.
6. Gring sunflower seeds in a food processor.
7. Add lentils and sauteed vegetables in the food processor and pulse a few times to mix the ingredients. You do not want to pulse until smooth, it is nice to keep some texture in the mixture.
8. Transfer ingredients to a large mixing bowl and incorporate ground flaxseeds, oat flour, rolled oats, spinach, rosemary, sea salt, black pepper and cumin.
9. Mix all the ingredients together until well blended.
10. Using an ice cream scoop, form balls and place them on the parchment paper lined baking sheet.
11. Bake the lentil balls in preheated oven for 15 minutes.
12. Flip balls to the other side and bake for another 15 minutes, until they are firm and golden.
13. Serve with the quick homemade marinara sauce.

Notes

*If you don't have oat flour, you can grind ½ cup rolled oats in a food processor or high speed blender. This will magically turn into the same amount of oat flour.

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Quick Homemade Marinara Sauce {Gluten-Free, Vegan}

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This amazingly delicious and quick homemade marinara sauce will take about 10 minutes to prepare and can be used over pasta, pizza or as a dip. I always go back to this basic recipe when I am in a hurry, it is a life saver!

Author: Homemade Hearts

Serves: 3 cups

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes*
• ½ teaspoon sea salt
• 1 teaspoon maple syrup
• ½ teaspoon black pepper, freshly ground

Instructions

1. In a medium saucepan over medium heat, warm up olive oil.
2. Sautee garlic in olive oil for about 2 minutes, until golden.
3. Add diced tomatoes, sea salt, maple syrup and black pepper.
4. Simmer sauce for 8 minutes.
5. Using a hand held stick blender, crush some of the diced tomatoes, keeping some larger chunks for texture.
6. Serve with your favourite gluten-free pasta, pizza or anything else!

Notes

*I love to use diced tomatoes in the marinara sauce for the awesome texture, but if you prefer a smoother marinara sauce, you can use a can of crushed tomatoes.

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Yes, you guessed right (especially if you read the title of this article!) It is a pulled spaghetti squash slider! It is so juicy and tasty – the perfect alternative to pulled meat sliders! The BBQ sauce is also out of this world with amazing flavours. We used local partridgeberries, but you can easily replace them with cranberries, they are fairly similar. The result is a super delicious sweet and tangy BBQ sauce with a little kick of cayenne pepper. Try it and let me know how you find it! It is definitely one of my favourite burgers!!!

Pulled Spaghetti Squash Sliders with Partridgeberry BBQ Sauce {Vegan}

 

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Prep time

30 mins

Cook time

85 mins

Total time

1 hour 55 mins

 

These pulled spaghetti squash sliders are the perfect vegan sliders that you can serve at a BBQ. This tender spaghetty squash strands are coated in a sweet and tangy partridgeberry BBQ sauce that is so delicious, it will leave you wanting more.

Author: Homemade Hearts and Fine Food Factory

Serves: 6 sliders

Ingredients

Partridgeberry BBQ Sauce

• 1 medium onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1 cup apple cider vinegar
• 1 cup partridgeberries (fresh or frozen; or cranberries)
• ½ cup water
• ½ cup maple syrup
• ½ cup brown sugar
• 5 cloves garlic, minced
• 2 tablespoons dry mustard
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• ¼ teaspoon cayenne pepper (optional)

Pulled BBQ Spaghetti Squash

• 1 large spaghetti squash
• 2 tablespoons vegetable oil (I used grapeseed oil)
• 2 cups partridgeberry BBQ Sauce (see ingredients above)

Instructions

Partridgeberry BBQ Sauce

1. Combine all the BBQ sauce ingredients in a saucepan and stir to combine.
2. Bring to a boil over medium heat, uncovered.
3. Reduce to low heat and simmer for approximately 20-25 minutes, until the sauce is thick and reduced by about one quarter.
4. You can now use the sauce to make the pulled spaghetti squash. If you want to make the sauce ahead of time, you can place it in a glass jar and keep in refrigerator for up to 1 week.

Pulled Spaghetti Squash

1. Preheat oven at 400 degrees F.
2. Cup spaghetti squash in half lengthwise.
3. Scoop out seeds and discard them.
4. Place squash halves, cut side up, on a baking sheet lined with foil or parchment paper.
5. Roast spaghetti squash in preheated oven for 50-60 minutes, or until the squash pulls easily from the skin when a fork inserted in the squash.
6. When cooked, shred the squash by scraping a fork around the edges of the squash to shred the flesh into strands.
7. Move squash strands into a mixing bowl and incorporate BBQ sauce.
8. You can now be creative and assemble your pulled moose slider in just a few steps.
9. Choose your favourite gluten-free bun, place approximately ½ cup pulled spaghetti squash and top with your choice of toppings. Here are a few topping ideas: dill pickles, baby spinach, caramelized onions, sauerkraut, crispy onions, potato chips, coleslaw, pickled beets. Use what you have on hand and be creative! You can also add some of the leftover BBQ sauce to make your slider extra juicy.

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You need to do a bit of prep work ahead of time for those patties. Usually on the weekend, I will roast some beets and cook a grain to have for a quick meal during the week. Once you have prepared your beets and rice, you simply need to mix a roasted beet with cooked rice, rolled oats and a few other simple ingredients in the food processor. Once the dough is ready, you let it sit and then bake the burgers in the oven for a crispy crust and a moist center. These gluten-free and vegan burgers are bursting in flavours.

I love to eat these patties on a delicious gluten-free bun from a local bakery. Some of my favourite toppings are avocados, tomatoes, baby spinach, sprouts, tomatoes, pickles and dijon mustard. What are your favourite burger toppings?

Roasted Beet Burgers {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These roasted beet burger patties are very flavourful. Once baked, they are crispy on the outside and tender on the inside. You can enjoy them on a gluten-free bun with your favourite burger toppings such as tomatoes, pickles, avocados, sprouts, baby spinach and dijon mustard.

Author: Homemade Hearts

Serves: 4-6 burger patties

Ingredients

• 1 cup beets (1 large or 2 medium), roasted
• 1 cups rolled oats
• ½ cup nutritional yeast
• 1 cup white rice, cooked
• 2 tablespoons apple cider
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper

Instructions

1. Place all ingredients into food processor. Process for 2-3 minutes, until smooth.
2. Transfer mixture into a small mixing bowl and set aside in fridge overnight (or for at least 2 hours).
3. Preheat oven at 350 degrees F.
4. Split dough into 4-6 pieces and form balls with wet hands.
5. Place balls onto a parchment paper lined baking sheet and press balls down with hands to form a patty.
6. Bake in preheated oven for 25-30 minutes, until crispy on the outside.

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In this recipe, I used loads of fresh veggies such as onion, zucchinis, carrots, and three types of peppers: these gorgeous red sweet mini peppers, bell peppers and spicy hungarian peppers.

I found the hungarian peppers at the farmers market and just fell in love with their cuteness and gorgeous hues of red, purple and green. On the spicy scale, they rank similar to jalapeno, and I don’t find them too spicy when the seeds are removed. They just add a nice kick to the dish!

This dish is so easy to prepare, perfect for a busy weeknight. You simply fry all your veggies. While it is cooking, you mix 4 ingredients in your blender to make the sauce. You finally pour the sauce on the fried veggies, cook it for a few more minutes and there you have a delicious, colourful and healthy meal.

Quick Peanut Butter Vegetable Stir Fry {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This stir fry is filled with fresh vegetables and topped with a creamy peanut butter sauce. It is prepared in less than 30 minutes and you can serve it over rice for a super healthy weeknight meal.

Author: Homemade Hearts

Serves: 4 portions

Ingredients

Vegetable Stir Fry

• 1 tablespoon grapeseed oil
• 1 onion, finely chopped
• 4 carrots, sliced
• 3 peppers (bell peppers or small sweet peppers, any colour), diced
• 3 zucchinis, diced
• 1 hot pepper (jalapeno or black hungarian pepper), seeded and minced
• 2 cloves garlic, minced
• ¼ cup chopped peanuts (for garnish, optional)

Peanut Butter Sauce

• ½ cup all-natural peanut butter
• ⅓ cup Braggs Liquid Aminos sauce (or Tamari Sauce)
• ½ cup almond milk
• 1 teaspoon ground ginger

Instructions

1. In a skillet over medium heat, fry onion in grapeseed oil for about 2 minutes.
2. Add carrots and cook for about 5 minutes.
3. Incorporate all other vegetables: peppers, zucchinis, hot pepper and garlic. Continue cooking over medium heat for about 10 minutes or until all the vegetables are well cooked.
4. To prepare the peanut butter sauce, mix peanut butter, Braggs Liquid Aminos, almond milk and ginger in a blender until smooth.
5. Pour sauce over the vegetable stir fry and cook for about 5 minutes, or until sauce is warm and well mixed with the vegetables.
6. Serve peanut butter stir fry on a bed of cooked basmati rice or quinoa. Top with chopped peanuts.

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This recipe for maple glazed rainbow carrots is so tasty and ready in just a few minutes. You simply need to mix your chopped rainbow carrots (or regular carrots) with maple syrup and whole grain old fashioned mustard and fry them up in a pan. It creates sweet, tender and caramelized bites that are just delectable!

Maple Glazed Rainbow Carrots

 

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Prep time

5 mins

Cook time

17 mins

Total time

22 mins

 

These sweet maple and mustard glazed rainbow carrots are the perfect healthy side dish for any meal.

Author: Homemade Hearts

Serves: 6-8 portions

Ingredients

• 2 pounds rainbow carrots
• 2 tablespoons vegetable oil (I used avocado oil, which is great for cooking)
• 2 tablespoons maple syrup
• 2 tablespoons whole grain old fashioned mustard (or Dijon mustard)

Instructions

1. Peel and slice carrots.
2. In a pan over medium heat, fry carrots in vegetable oil for approximately 5 minutes.
3. Add maple syrup and mustard and continue cooking on stovetop for about 12 minutes, or until carrots are cooked and maple syrup is caramelized into a nice glaze.
4. Serve as a side dish.

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Since I was diagnosed with gluten intolerance, I had been avoiding lasagna. One day, after developing my recipe for homemade pasta , I thought I would try this same pasta recipe as lasagna noodles and the result is incredible! I was finally able to reconnect with my long lost lasagna meals. This homemade lasagna is made from scratch, using the freshest ingredients.

This lasagna is layered with a sauce filled with fresh vegetables, which has simmered for hours to let the flavours explode in your mouth. The sauce is placed between layers of homemade gluten-free noodles, which are topped with the freshest homemade ricotta cheese.

Did you know that you could make fresh ricotta cheese with only 2 simple ingredients: milk and lemon juice. What is even more amazing is that the process only takes a few minutes!? I truly encourage you to give it a try, I promise you, you will not go back to store-bought ricotta. If you want to know how to prepare this super creamy fresh cheese, just read the recipe below. It is so simple you will wonder why you have never done it before!

To finish off this amazing lasagna, all the great layers of simmered vegetable sauce, homemade gluten-free pasta and fresh ricotta are topped with gooing cheese that just keeps everything together and makes it taste so amazing!

Have you ever made your lasagna from scratch? You should totally try to make it, it is true that it is a long process, but it is so rewarding! If you do not have too much time, you can prepare your vegetable sauce a few days ahead of time, or weeks if you freeze your sauce! You can also make it with store-bought noodles… even though it is not as tasty, your lasagna will still be delicious since you will have that simmered sauce, fresh ricotta and delicious cheese! Hope you enjoy your lasagna!

Homemade Vegetable Lasagna with Fresh Gluten-Free Noodles

 

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This homemade lasagna is vegetarian and gluten-free. It is made with layers of a simmered vegetable sauce and fresh ricotta cheese, and topped with more cheese for a delicious and indulgent meal.

Author: Homemade Hearts

Serves: 8

Ingredients

Vegetable Sauce

• 1 tablespoon grapeseed oil
• 1 onion, diced
• 3 carrots
• 4-5 mushrooms
• 1 head broccoli
• 2 cloves garlic, minced
• 2 cans (796 mL) organic diced tomatoes
• 1 can (398 mL) organic tomato sauce
• 1 can (156 mL) organic tomato paste
• 1 tablespoon honey
• 1 tablespoon herbes de provence (or dried oregano)
• 1 teaspoon sea salt
• ½ teaspoon pepper

Lasagna Noodles

• 1 recipe of homemade gluten-free pasta

Ricotta Cheese Layer

• 2 liters 2% milk
• 1 lemon, juiced
• 2 cups baby spinach, roughly chopped

Cheese

• 3 cups cheese (old cheddar and mozzarella), grated
• ½ cup parmesan cheese, grated

Instructions

Vegetable Sauce

1. In a large pot, fry the onions in grapeseed oil over medium heat, until the onions are soft.
2. Place the carrots, mushrooms and broccoli in food processor and chop them in small pieces using the S blade.
3. Add the vegetables, garlic and cans of tomatoes in the pot with the onions. Mix well.
4. Incorporate honey, herbes de provence, salt and pepper and mix thoroughly. Bring to a boil and then lower the heat.
5. Simmer on low heat with the lid on the pot for 3-4 hours.

Lasagna Noodles

1. Prepare your fresh lasagna noodles according to the instructions from this recipe.

Ricotta Cheese Layer

1. To make your fresh ricotta cheese, you first need to line a strainer with cheese cloth. Set aside.
2. In a medium saucepan, bring the milk to a boil over medium-high heat. Stir the milk frequently to avoid burning at the bottom of pot.
3. Once it is boiling, remove the milk from heat and let cool for 4-5 minutes.
4. Slowly add the lemon juice and stir thoroughly. The lemon juice will cause cheese curds to coagulate and you will see some white curds forming.
5. Let the mixture sit until it is thicker, it will take approximately 10-15 minutes.
6. Pour the curds into the strainer to drain the liquid from the ricotta.
7. For a creamy ricotta cheese to use in this lasagna, you only need to drain the cheese for 5 minutes.
8. Spoon the ricotta into a bowl and mix in the baby spinach.

To Assemble the Lasagna

1. Preheat the oven at 375 degrees F.
2. In a 9x13 baking dish, spread about 3 cups vegetable sauce.
3. Arrange a layer of gluten-free pasta to cover the sauce.
4. Top with ¼ cup grated cheese.
5. Spread 3 cups vegetable sauce.
6. Arrange a layer of gluten-free pasta to cover the sauce.
7. Mix the ricotta mixture with approximately ½-1 cup vegetable sauce.
8. Arrange a layer of gluten-free pasta to cover the ricotta.
9. Top with the rest of the grated cheese and parmesan.
10. Bake the lasagna in preheated oven for 30 minutes.

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This colourful and crunchy salad is perfect to take as a lunch or for a relaxing dinner after a busy day. This recipe has been adapted from another amazing recipe by the Whitewater Cooks.

The original bowl is prepared with fried tofu cubes, but I decided to replace them with roasted edamame to make it even simpler. This salad is so quick to prepare. You can cook your rice, grate all your veggies and mix your dressing ahead of time. Then, you keep all the ingredients in separate containers in the fridge. When you are in need of a quick lunch, you will have everything on hand to assemble an large glory bowl in just a minute or two. This recipe will definitely become a staple in our home!

Glory Bowl with Roasted Edamame

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This salad is so colourful and full of flavours.It has been adapted from the famous Glory Bowl developed by Whitewater Cooks.

Author: Homemade Hearts, adapted from Whitewater Cooks

Serves: 4

Ingredients

Roasted Edamame

• 2 cups edamame, frozen
• 1 tablespoon avocado oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper, freshly ground

Glory Bowl Dressing

• ⅓ cup nutritional yeast
• 2 tablespoons water
• 3 tablespoons Braggs Liquid Aminos
• 3 tablespoons rice vinegar
• 1 clove garlic
• ½ inch fresh ginger, peeled
• ½ cup avocado oil
• 2 tablespoons sesame seeds

Glory Bowl

• 2 cups basmati rice, cooked
• 1 cup carrots, grated (2-3 carrots)
• 1 cup beets, grated (2-3 beets)
• 4 tablespoons pistachio, shelled and roasted
• 4 tablespoons pine nuts
• ½ cup arugula
• ½ cup baby spinach

Instructions

Roasted Edamame

1. Mix frozen edamame beans wtih oil, salt and pepper.
2. Place on a parchment lined baking sheet.
3. Bake at 400 degrees F for 30 minutes, mixing halfway.

Glory Bowl Dressing

1. In a blender, mix together nutritional yeast, water, Braggs Liquid Aminos, rice vinegar, garlic, ginger, avocado oil and sesame seeds until smooth.
2. Transfer to a glass container.

Glory Bowl

1. Serve this salad into four bowls by placing ½ cup rice, ½ cup carrots, ½ cup beets, 1 tablespoon pistachio, 1 tablespoon pine nute and ¼ cup roasted edamame in each bowl.
2. Top each bowl with 3 tablespoons dressing, or more to taste.
3. Enjoy.

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If you are looking for a light and delicious meal, try these colourful and crispy spring rolls. I like to prepare all my veggies ahead of time: I keep a large container with grated veggies in my fridge, and if I want a quick meal or snack, I can simply roll one or two of these in just a few moments.

What I love about these is that not only are they quick to prepare, but you can also prepare a few extra and store them in a plastic wrap in the fridge. You will be able to enjoy these extra rolls for lunch. They are also great to bring on a picnic.

Rainbow Spring Rolls with Spicy Peanut Sauce

 

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Prep time

10 mins

Total time

10 mins

 

These spring rolls are filled with fresh and colourful veggies, and topped with a rich and spicy peanut sauce.

Author: Homemade Hearts

Serves: 6

Ingredients

Spring Rolls

• 6 rice sheets (I used the large square sheet but round would also work)
• 1 cucumber, cut into julienne
• 1 carrot, peeled and grated
• 1 beet, peeled and grated
• 1 avocado, sliced
• 1 handful baby spinach
• 1 handful arugula

Spicy Peanut Sauce

• ½ cup all natural peanut butter
• 3 tablespoons Braggs Liquid Aminos
• 2 tablespoon lime juice
• 1 inch fresh ginger
• ½ cup water
• ¼ teaspoon Sriracha sauce

Instructions

Spring Rolls

1. Prepare all the vegetables as indicated in the ingredients list.
2. Soak a rice sheet in water for 10 seconds. (The sheet will still be a bit firm but will continue to soak in the water as you prepare your roll. If you leave it in the water for too long, the rice sheet will break when you roll it)
3. Place the rice sheet on a cutting board and place about ⅙ of the cucumber, carrot, beet, avocado, spinach and arugula in the center of the sheet.
4. Fold both ends of the sheet.
5. Starting from the side, roll the sheet around the veggies. Make sure your roll is fairly tight.

Spicy Peanut Sauce

1. Blend peanut butter, Braggs sauce, lime juice, ginger, water and Sriracha sauce in a high speed blender.
2. Serve the spring rolls with a side of sauce to dip.

Notes

You can prepare a few rolls ahead of time, wrap them individually and bring them for a lunch or picnic.

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I love to use my spiralizer to create some beautiful and low-calorie vegetable pasta dishes such as this zucchini pasta, butternut squash pasta, zucchini ribbon salad. Since turnip is one of  my favourite vegetable, I decided to try turning it into pasta. Turnip is a pretty hard vegetable, but it passed the spiralizer test without any trouble! I was so happy to get those bright yellow noodles!

This delicious pasta is topped with a simple vegan Alfredo sauce and crispy brussel sprouts.

4.0 from 1 reviews

Turnip Pasta with Brussel Sprout Alfredo {Vegan, Gluten-Free}

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Turnip pasta topped with brussel sprout Alfredo sauce is the perfect gluten-free and vegan meal.

Author: Homemade Hearts

Serves: 4

Ingredients

Pasta

• 1 medium turnip, peeled
• 1 tablespoon grapeseed oil

Brussel Sprout Alfredo

• 15-20 brussel sprouts
• 1 tablespoon grapeseed oil
• 2 cloves garlic, minced
• 2 tablespoon white vinegar
• 2 cups vegan alfredo sauce

Instructions

Pasta

1. Preheat oven at 400 degrees F.
2. Spiralize the turnip using the small noodle blade of a spiralizer. Turnip is a hard vegetable so make sure it is well secured on your spiralizer to facilitate the process.
3. Toss grapeseed oil over turnip noodles and mix until noodles are evenly coated.
4. Bake the noodles on a parchment paper line baking sheet for 20-22 minutes, or until the turnip is al dente.

Brussel Sprout Alfredo

1. Wash brussel sprouts and remove the stems and outside leaves.
2. Cut the sprouts into quarters.
3. Place grapeseed oil in a frying pan over medium heat and cook the brussel sprouts for about 5 minutes.
4. Add garlic and vinegar. Cook for another 5 minutes.
5. Incorporate the vegan alfredp sauce and cook on low heat for 5-10 more minutes. If you see that the sauce is too thick, you can add water to make it creamier. To do this recipe, I added ½ cup water, but the amount will depend on the original thickness of your alfredo sauce.
6. Serve the sauce over a bed of roasted turnip pasta.

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