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Preheat oven to 450°F. Line a large baking tray with parchment paper.
In a large mixing bowl, add gnocchi, red onion, peppers, chili, zucchini, 1.5 tbsp olive oil, salt and pepper and stir to combine. Transfer mixture to prepared baking tray and evenly spread mixture on tray. Place garlic bulb cut side down onto the tray. Roast in the oven for 15 minutes. Remove tray from the oven and gently stir in tomatoes. Return tray to the oven and roast for 10 minutes.
Remove garlic from the tray. Use a tea towel to help push garlic cloves from there casings. Place garlic into a bowl and smash using the back of a spoon or fork. Stir in remaining olive oil, lemon juice, lemon zest and oregano. Season to taste.
Mix 1 cup of Daiya Italian Shreds and dressing into the tray bake. When the shreds begin to melt gently stir in arugula. Garnish with basil leaves and sprinkle with remaining shreds.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.