Pasta with tomato sauce and vegan parmesan

Name: Pasta with tomato sauce and vegan parmesan
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1 red onion; 1 tomato; 1 carrot; 2 cloves garlic; 2 teaspoons oregano; 2 tablespoons vegetable oil; 250 ml tomato passata pure; 250 g rice pasta noodels or other favourite; salt , black peper; 150 g cashew nuts natural unsalted; 3 tablespoons nutritional yest; 3 tablespoons seeds canabis; 1 teaspoon salt

Kouni @cook_7823764

Czech republic

When I heard first time about vegan cheeses I was really happy as cheeses were my hardest give up, when I went vegan. Today I have decided to try parmesan, it is easy and suitable for pasta, salads, sandwiches, simlpy where you want. I found on internet more variants - with garlic powder, canabis seeds or just with salt. I have decided to try the one with canabis seeds, which contains all esential amino acids Omega 3, 6, 9 in ratio best fitting the needs of human body. This important aminoacids helps to keep hormonal balance, prevents from skin demage (dry skin) and breaking of hair. Then they contains chlorophyll, lecithin, phytin acid and cannabidiolic acid with its strong antibactericidal effect.
From vitamins it contains the B group vitamins, as well as vitamins A, C and E. From the minerals it contains magnesium, iron, calcium, zinc, iodine, chromium, silver, sulfur, phosphorus, potassium and others. Hemp seeds helps regulate cholesterol levels, strengthens the immune system, helps maintain healthy skin, hair, energizes and strengthens muscle mass. It is also recommended in diseases of the heart and circulatory system and for better memory. By helping to maintain healthy skin, it is recommended in diseases such as psoriasis or eczema.
I have used unpeeled seeds and the peelings wasn't mixed well, what disturbed me in taste of resulting parmesan. Therefore I recomend to use peeled canabis seeds in case you will try this version. Unpeeled seeds are better for use sprout...

Saved

Ingredients

20 mins

2-serving

1red onion
1tomato
1carrot
2 clovesgarlic
2 teaspoonsoregano
2 tablespoonsvegetable oil
250 mltomato passata pure
250 grice pasta noodels or other favourite
salt , black peper
150 gcashew nuts natural unsalted
3 tablespoonsnutritional yest
3 tablespoonsseeds canabis
1 teaspoonsalt

Saved

Steps

20 mins

1

Cut the onion finely, grate the carrot roughly. In big pan heat the oil, add carrot and onion and stir-fry for 5 minutes. Coock the pasta according to instructions.
2

When it start to become brown, add garlic cutted in slices and stir-fry for 1 minute. Then add tomato cutted into little cubes.
3

After 5 minutes add tomato pure, oregano, salt and freshly grounded black pepper. Let bubble through another 5 minutes.
4

For the parmessan grind all the ingredients (cashew, yest, seeds and salt) in a grinder or food processor until well mixed. Can be kept in fridge up to 1 month.