When you have a bunch of friends with a variety of dietary needs, sometimes you end up realizing that cooking vegan is the way to go for the potluck.
This is a recipe that I’ve used several times over the years, and honestly, it’s a little different each time. So, whatever I write here is mainly a suggestion, and you are welcome to add or remove things to your own taste! It’s a really versatile recipe and it stores really well in the freezer.
This recipe uses most of the pre-packaged sizes you can find in the supermarket, and it can stretch across 10 people, or many meals, which has become quite a personal go-to for easy meal prepping too.
Other vegetables you can include: bell peppers, celery, cabbage, whatever sweats well (releases liquid) while cooking.
Seasonings (all to taste):
And there you have a vegetable ragu! You can serve it with your favorite pastas (shoutout to the Barilla Spotify account that has playlists of music that help keep track of boiling time for that perfect al dente) or any other base carbohydrate you prefer, like bread or rice.