Vegan Taco bowls with Cilantro Lime Cauliflower Rice
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in
Vegan Stuffed Shells
Ingredients
- Flaky sea salt
- 6 oz. (170 g) jumbo pasta shells
- 2 cups (260 g) raw cashews, soaked overnight, drained, and rinsed
- 1⁄2 cup (120 mL) plus 1 Tbsp. nut milk, oat milk, soy milk, or store-bought plant-based milk
- 1½ Tbsp. white wine vinegar
- 1½ Tbsp. nutritional yeast
- 1 garlic clove, peeled, left whole
- ½ tsp. onion powder
- ¾ tsp. finely grated lemon zest (from ½ lemon)
- Scant 1½ cups (190 g) chopped canned or jarred artichoke hearts (packed in oil or water), drained
- 3 cups (700 mL) homemade or store-bought marinara sauce, divided
- 3 Tbsp. finely chopped fresh parsley
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