(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important fo.
(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important fo.
½ Cup Vegan Parmesan
Instructions
1. In a large pot, heat up your olive oil over medium heat. Add your onions and garlic and saute until onions start to slightly brown. Add your chickpeas and cook for 5 minutes. This will help get rid of the tin taste you often get in canned beans.
2. Stir in your oregano, parsley, salt, smoked paprika, and black pepper. Cook for 1 minute until herbs and spices are evenly mixed in. Add your tomato paste and stir it in until evenly mixed.
3. Add your crushed tomatoes and veggie broth, stir it in until it’s combined. Bring to a boil. Carefully break your lasagna sheets into rough pieces and add them into the pot. Cook your lasagna sheets for 7-9 minutes or until al dente. Follow the directions on the lasagna sheet package if needed.