This is an extremely healthy dish that is not only oil-free, vegan, but also gluten-free, although that's not an issue with me.
The "pasta" in this casserole is zucchini and yellow squash noodles. The sauce is oil-free home-grown tomatoes, onions, carrots, peppers, garlic, basil and thyme. The cheese is vegan tofu "ricotta" and hemp seeds "parmesan".
Our garden salad is home-grown except for the romaine, and the dressing is oil-free made with pellet grill roasted zucchini, carrots, and eggplant. This goes into the food processor with nutritional yeast, garlic, tumeric, lemon juice, tahini, salt, pepper and water, to attain the texture you like. Great stuff! And served up with a nice glass of red zinfandel. This is definitely a vegan meal that most meat-loving folks would enjoy!
"Let food be thy medicine and medicine be thy food"
~ Socrates ~