INGREDIENTS
3 cups
Broccoli
2 cups
Carrots
1 cup
Cherry tomatoes
1 1/2 tbsp
Garlic granules
2 cups
Green peas
1
Onion
1 cup
Red bell pepper
1 cup
Soy milk
2 cups
Vegetable broth, low-sodium
12 oz
Quinoa penne
1/4 tsp
Black pepper
1/2 cup
Oat flour
1/2 cup
Cashews, raw
2 teaspoons dried basil or 2 tablespoons fresh
2 teaspoons dried oregano or 2 tablespoons fresh