INGREDIENTS
1/4 cup
red wine vinegar
1 tsp
agave nectar
2 tsp
seasoning
1/2 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
salt
1 Tablespoon
nutritional yeast
15 1/2 oz
chickpeas
1/4 cup
roasted peppers from a jar
5 media
zucchinis
1/4 cup
vegetable broth more if necessary
2
roma tomatoes deseed
1/3 cup
panko breadcrumbs
2 cups
marinara sauce
1 cup
sausage tofu crumbles
1 serving
vegan parmesan cheese sprinkled on top