Roasted Red Pepper Gnocchi

Preheat the oven to 450°F (230°C).

Roast the red bell pepper on a baking sheet, turning once, until charred and soft. Let it cool slightly, then peel and remove the seeds.

Blend the roasted peppers, tofu, soy milk, nutritional yeast, tomato paste, miso, garlic, paprika, turmeric, onion powder, salt, and pepper until completely smooth.

Cook the chorizo seitan. Crumble the chorizo seitan nto small ground-beef-style pieces and cook in a pan over medium-high heat until browned and slightly crispy.

Cook the gnocchi according to package directions, then drain.

Pour the roasted red pepper sauce into the pan and warm for 2–3 minutes.

Add spinach and cook for 2-3 minutes on low heat until wilted.

Add the cooked gnocchi and gently toss until completely coated.

Top with the chorizo seitan and a few fresh basil leaves.