Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
Prepare vegan parmesan if you haven’t already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
*You can sub one 6-ounce (170-g) can tomato paste in place of one 15-ounce (425-g) can tomato sauce.
*Nutrition information is a rough estimate.