Vegan & Gluten-Free Pesto Pasta

• 1 tbsp. coconut oil
• 1 cup organic zucchini, diced
• 4 cloves finely minced organic garlic
• 1 tbsp. sea salt
• 2 tbsp. tomato paste
• 1 cup Edensoy unsweetened
• 1 package brown rice fusilli, cooked al dente
• 1 cup organic red onion, diced
• 3 cups sliced organic baby portabella mushrooms
• 1 piece crumbled wakame
• 2 tbsp. basil pesto or finely chopped fresh basil (not dried)
• 1/2 cup water
• 1 can Eden black soybeans, drained
• 1 package Yves Ground Round  

Sauté onion, garlic, zucchini, mushrooms, and wakame over medium heat in coconut oil. Add in sea salt and water and stir to combine. Add Yves Ground Round. Add in tomato paste, soybeans, and pesto and let simmer for approximately 15 minutes. Stir in Edensoy and continue stirring until everything is combined. Remove from heat and pour over pasta. Season with pepper. - By: Sandy Pomeroy