INGREDIENTS
1 tsp
basil
15 ozs
canned navy beans
2 media
eggplants
2 tbsps
extra virgin olive oil
2
garlic cloves
1/2 Tbsp
nutritional yeast
1/2 tsp
oregano
2 cups
pasta sauce
1/2 tsp
sea salt
1 cup
spinach
4 servings
vegan cheese
1 1/2 media
zucchini