34 Comments

  1. I can't find liquid aminos in Canada. I have been using Bragg's Liquid Soy Seasoning (Natural Soy Sauce Alternative). Is this the same? Regardless, everything has turned out delicious! Your recipes/ site are helping me change to a healthier way to eat and I feel great!

  2. I made this for dinner tonight. It was a hit. 👍🏽 I didn’t have coconut aminos so I used low sodium soy sauce and 1/8 tsp of agave. I don’t know what coconut aminos taste like, but the dish tasted great anyway. I served it with braised kale with roasted garlic. It was delicious. Thanks for the recipe!

  3. fake Mac and cheese would be a good one Butternut squash cheese sauce( nutrition yeast, cashew, water, poetry sessioning, garlic, pepper Rica, cajan spice). I made it up tonight. It was crazy good. Looked and tasted like the unhealthy counter part. I would really like to see you experiment with this.

  4. Make this! This sauce is the best vegan recipe I've tasted since starting WOE in May!

    I didn't have Italian Seasoning…had to improvise. The key was 1/3 tsp fennel seeds, ground myself. Magnifique!

  5. Thanks for sharing. I’ve not tried spaghetti squash since going WFPB (I only know the taste dowsed in cheese and butter), so it will be fun to really taste it! If you want to try a little variation on your recipe… I believe I learned this tomato sauce recipe from Chef AJ. Basically quarter several Roma tomatoes and spread on baking sheet (skin down to keep from sticking to much, but some will). Bake at 350 degrees for about 60-75 minutes. Take out, cool, then put in food processor with pepper, garlic and onion powder to taste. Scrap out as best you can any that stick, which will give a fire roasted flavor. Purée. You could substitute this rather than the can of diced tomatoes and the tomato paste in your recipe if you’d like. Just a thought…

  6. Dude, miso soak and then roast the seeds in the oven, makes a fantastic snack. Thank you both for sharing and committing to all the time to edit and post these videos. You have helped my wife and me enjoying our plant based journey. Looking forward to every post!

  7. Looks delicious! I find that spaghetti squash gets pretty watery when it sits, so it may not work as well for batch cooking. My husband isn't a huge fan, so sometimes I have enough for my lunch for a few days, and it gets more watery the longer it sits.

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