A quick and easy 20-minute vegan dinner featuring gnocchi, colorful bell peppers, broccolini, and a creamy Cajun-spiced sauce made with fire-roasted tomatoes, cashew cream, and vegan parmesan.
Cook gnocchi according to package directions. In the meantime, slice and chop your veggies and prepare your cashew cream (blend soaked cashews with non-dairy milk until smooth). Once gnocchi is cooked, drain and set aside.
Coat a non-stick pan with cooking oil of your choice. Add in bell peppers and broccolini. Season with a little Cajun seasoning. Sauté and cover for 1-2 minutes or until broccolini turns bright green. Remove from pan.
Add vegan butter to the same pan followed by onion and garlic along with remaining seasonings (Cajun seasoning, paprika, garlic powder, onion powder, salt & pepper). Stir well until fragrant. Add in tomatoes, cashew cream, and vegan cream cheese, and vegan parmesan. Mix well and taste to adjust seasonings. Cook for 5-8 minutes. Add more non-dairy milk if the sauce is too thick.
Add in gnocchi and cooked vegetables. Coat everything well and cook together for 1-2 minutes. Remove from heat and enjoy.
