Dinner Bowl #96

 

Cooking is so much easier when I get to use the oven! Here we have spaghetti with roasted carrot and red pepper sauce (recipe from Eat with Clarity), some tomato/yellow squash/zucchini bake (veganized from an omnivore recipe), and oven roasted tofu with paprika and parsley (recipe from Spain on a Fork). Nearly everything here was a prep-then-bake special and I love that.

I recommend adding more salt to the pasta sauce, but if you do that, it's really delicious! If you need a nut free version of a vegan pasta sauce, this is one worth trying. I made it with soy milk, but you could also make it with any plant milk.

Meanwhile, I raised my eyebrows at how heavily seasoned the tofu was, but it turned out really well!

The veggies could have been more flavorful, but I had a lot of fun with layering them in. I think next time I'd add more salt as I went and not just on top--season the slices before layering them, maybe?--but I really enjoyed this overall. It also justified that little bit of fresh thyme I still had in my fridge that I got to use up.