Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Dairy Free, Gluten Free, Vegan
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Recipe Yield: 4-6 Servings
Ingredients
- 1 large gluten free baguette
- pinch of salt
- Olive oil for drizzling
- 3 large onions
- 2 tbsp vegan butter
- 1 cup cashews (soaked in hot water for at least 10 minutes)
- 4 cups warm water
- 2 tbs vegan better than bouillon veggie base
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/4 tsp powdered rosemary
- 1 tsp garlic powder
- 12 oz gluten free pasta
- 1/2 cup vegan mozzarella
- 1/2 cup shaved vegan parmesan
Instructions
- Preheat oven to 400 degrees
- Slice the baguette into half inch slices, drizzle with olive oil and a sprinkle of salt and bake for 10 minutes or until just lightly golden brown
- Thinly slice your onions, and add the butter to a large pan on medium low heat. When the butter is melted, add all the sliced onions and sauté until soft and caramelized (about 20 minutes)
- While the onions are cooking, prepare the broth. Add the soaked cashews, 1 cup of water, vegan veggie base, black pepper, dried thyme, rosemary, and garlic powder to a blender and blend on high for 30 seconds. After 30 seconds carefully add the other 3 cups of water to the blender. Blend for another 30-40 seconds or until very smooth.
- In a large casserole dish, add a drizzle of olive oil, dried pasta, and 3/4 of the broth. Add the sautéd onions over the pasta in an even layer and pour in the remaining broth. Arrange the toasted baguettes on top of the onions, top with vegan mozzarella, vegan parmesan, and a sprinkle of dried thyme.
- Cover and bake for 40 minutes. After 40 minutes, baked uncovered for another 10 minutes. You can turn the broiler on for the last 1-2 minutes but keep an eye on it to make sure it doesn’t burn!
