Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups unsweetened almond milk
  • 1 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1/2 tsp dried basil
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 cup sliced red onions
  • 1 cup sliced Portobello mushrooms
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced green bell pepper
  • 1/2 tsp dried garlic/garlic powder
  • 1/4 tsp chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp onion powder
  • 1 15oz can black beans ((drained and rinsed))
  • salt as per taste
  • 1/2 cup vegan mozzarella cheese ((shredded))

Instruction

  • In a sauce pan combine almond milk and ½ cup almond flour. Cook until few boils stirring continuously.
  • Mix in salt, black pepper and dried basil and keep stirring for a minute.
  • Fold in rest of the ½ cup almond flour and stir until no lumps on a medium flame.
  • Lastly, add nutritional yeast and stir in a low flame until no lumps. Turn off the flame and let it rest. Once the sauce cools down it will thicken.
  • In the meanwhile, heat oil in a nonstick frying pan. Add sliced onions and Saute.
  • Just when the onions start browning add all the vegetables including mushrooms. Saute until well-cooked but not brown.
  • Add all the seasonings and saute again. Lastly, fold in black beans and cook for a minute.
  • Preheat oven at 350 degree Fahrenheit. In a baking dish layer with half of the sauce and spread nicely. Then, add a layer of the sautéed vegetables. Pour rest of the sauce on the vegetables and spread with a spatula nicely covering the vegetables. Lastly, top it with mozzarella cheese and place the dish in the middle rack of the oven. Bake for 10-15 minutes and serve warm with your choice of toasted bread or dinner rolls