Baked Zucchini Parmesan: Vegan Tuscan Temptation

1. 1. Preheat oven to 425 degrees.
   2. Roughly chop basil leaves. Set aside.
   3. Drain and rinse the cannellini beans.
   4. Trim and halve zucchini. Slice into quarters lengthwise.
   5. Chop cauliflower into bite-sized pieces. Mince garlic and onion.
   6. Place zucchini and cauliflower in a bowl and toss with Italian seasoning, salt, and pepper. 
   7. Place tossed veggies on a baking sheet lined with parchment paper. Bake until browned, 15-18 min.
   8. Heat a saucepan over medium heat. Add onion, garlic, pinch of salt, and splash of water or broth to prevent sticking. Cook until onion is translucent (about 3 min).
   9.  Add tomatoes. Continue cooking until sauce thickens slightly (about 5 min). Reduce heat to low and keep covered.
   10. Heat skillet over medium-high heat. Add cannellini beans and cook until browned and crisp. To prevent sticking, splash with water or broth. Season with salt.
   11.  Add bread crumbs and cashew parm, toss to combine, and continue cooking until bread crumbs are slightly toasted.
   12. Divide tomato sauce between bowls and layer with cannellini beans and baked veggies. Sprinkle with basil and more cashew parm.

Cashew Parm:

1. Combine raw cashews, hemp seeds, nutritional yeast, garlic powder, and salt in a food processor. Blend for about 1 minute, or until cashews and seeds are the texture of Parmesan cheese. 
2. Refrigerate unused Cashew Parm in an airtight container for up to three weeks.