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Serves: 3-4 people
First, make the tempeh crumble. While it’s baking, make the cashew “parmesan” crumble and herbed almond ricotta, and toss the zucchini squash in oil and pepper. Layer each component in a pan in the following order: 2.5 cups seasoned zucchini, 1.5 cups tempeh crumble, 0.5 cup of herbed almond ricotta, 1.5 cups of organic, store-bought or homemade Italian red sauce served hot or cold. Top with cashew “parmesan” crumble with fresh basil and enjoy!
Herbed Almond Ricotta
Cashew “Parmesan” Crumble
Chop 2.5 cups of zucchini squash and toss with 3 teaspoons of olive oil and 1 teaspoon of pepper.