Whole-wheat spaghetti with greens, beans, and tomatoes from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 194) by America's Test Kitchen Editors

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Notes about this recipe

  • Hannaha100 on October 13, 2020

    Turns out I've made the vegetarian version of this before and completely forgot. This version is superior for our purposes - the miso/mooch/stock sauce was great and would make a lovely soup. Neither kid ate the spinach but I'd replaced half with asparagus and this was successful. Would make again. Use the big wok if making full amount.

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