INGREDIENTS
1
batch cashew ricotta
2 tbsps
parsley
1 tbsp
chives
1 tbsp
oregano
2 tbsps
water
1/8 tsp
pepper
12 oz
tempeh
1 tbsp
soy sauce
1/2 tsp
sage
1/2 tsp
oregano
1/2 tsp
parsley
1/4 tsp
paprika
1/5 tsp
pepper
1 tbsp
cooking oil
1/2 small
onion
2 cloves
garlic
2 larges
zucchinis
24 oz
marinara sauce
1/4 cup
vegan parmesan