Vegan Pasta Sauce Loaded with Veggies recipe (dairy, egg, gluten, and sugar free)

I whipped this up tonight on a whim when my kids said they wanted pasta for dinner. Normally, they just put sea salt and olive oil on their organic whole grain pasta, so I decided to find a way to put some veggies into the picture. I never did this before but loved it! Yum!

If your kids are picky like mine you can purée the cooked veggies in a blender before adding them to the sauce, and don't tell them the veggies are in there.

Ingredients:
2 medium size sweet yellow onions chopped
2 garlic cloves minced
1 cup zucchini chopped
1 cup squash chopped
1/2 cup green onions chopped
1/2 cup or more grape tomatoes cut in half
1 jar Organicville Organic Pasta Sauce
1/4 cup Silk Almond Milk (Original, unsweetened)
1/4 cup Cheezy Cheese Sauce (recipe posted on this blog site) or No Cheese, Cheese Sauce (Easy recipe, see below)
Sea Salt, basil, parsley, turmeric, oregano to taste
Organic Coconut oil for pan

Saute onions and garlic in coconut oil until golden.

Add the rest of the veggies, except tomatoes, and continue sauteing a short time.

Add pasta sauce, tomatoes, cheese sauce, and milk. Sauce should now look orange instead of red. 

Add extra nutritional yeast if you like. Stir and heat a little while.

Pour over pasta and enjoy!

No Cheese, Cheese Sauce recipe from the Hallelujah Diet:

Ingredients

• ½ cup grapeseed oil Vegenaise (purple label - available in health food stores and better grocery stores)
• 1 heaping Tbsp nutritional yeast
• Distilled water to thin

Directions

1. Combine Vegenaise, nutritional yeast, and 2 tsp of distilled water in a personal blender and blend until creamy.
2. If you don't have a personal blender, place ingredients in a small bowl and whisk together until creamy and pourable.
3. If too thick, add a little more water.
4. Serve on baked potatoes or over steamed vegetables. Adds a creamy, cheesy flavor to whatever you place it on.