Loved it! I doubled the ingredients for the sauce and added 2 chile peppers, half jalapeño and double the amount of diced sun dried tomatoes to my sautéed veggies for an extra kick. I like to season my veggies before I add my liquids so I used half the seasoning to onion and peppers mix. To thicken the sauce I used an arrowroot powder slurry at the end and topped it all off with vegan Parmesan and fresh parsley. This meal was pure chef’s kiss!
