Vegan Pasta Casserole Food
VEGETABLE PASTA CASSEROLE
This is a family favorite. It is very good for veggie lovers.
Provided by VAISHALI MAKWANA
Categories Main Dish Recipes Casserole Recipes Noodles
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper.
- In a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray.
- Bake in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 57.8 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 3.5 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 10.3 g
PASTA VEGGIE CASSEROLE (CAN BE VEGAN)
This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)
Provided by Lalaloula
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
- In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
- Season the sauce with the spices adjusting amounts to your taste.
- Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
- Enjoy! :).
Nutrition Facts : Calories 422.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.3, Sodium 325.8, Carbohydrate 64, Fiber 5.5, Sugar 10.9, Protein 18.4
MEXICAN PASTA CASSEROLE (VEGAN & FAMILY FRIENDLY)
This Vegan Mexican Pasta Casserole is the perfect family friendly dinner recipe that is perfectly balanced and packed with flavour! It comes together in only a few simple steps.
Provided by Abbey Sharp
Categories Main Course Dinner
Time 50m
Number Of Ingredients 23
Steps:
- Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
- In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
- Cook the pasta al dente and set aside.
- Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
- Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
- Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.
Nutrition Facts : Calories 475 kcal, Carbohydrate 85 g, Protein 14 g, Fat 11 g, SaturatedFat 4 g, Sodium 483 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
EASY CHEESY PASTA AND BEAN CASSEROLE
Steps:
- Gather the ingredients.
- Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan.
- Stir in diced tomatoes, kidney beans, and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella.
- Bake until cheese is melted and golden, about 40 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 8 g, Protein 20 g, SaturatedFat 5 g, Sodium 493 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
25 HEARTY VEGAN CASSEROLE RECIPES
These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.
Provided by Alena
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
- Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
- Drain the cooked pasta and veggies and return everything to the pot.
- You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
- Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
- Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
- Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
- Remove from oven, let cool for a few minutes and serve warm.
- Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.
Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGAN PASTA CASSEROLE
Make and share this Vegan Pasta Casserole recipe from Food.com.
Provided by whitesand
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly toast flour and nutritional yeast flakes in a saucepan over low heat. Gradually add vegetable broth until sauce becomes thick. Slowly add water and stir until sauce becomes smooth and slightly thick. Add remaining ingredients with the exception of the pasta. Stir well. Put cooked pasta in casserole dish and stir in sauce. Cover and bake at 350 degrees for 15 minutes and then cook uncovered for another 15 minutes.
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Servings 6Total Time 1 hr 10 minsCategory Main DishesCalories 430 per serving
VEGAN PENNE PASTA CASSEROLE - VEGANOSITY
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4.1/5 (40)Total Time 1 hr 10 minsCategory Main CourseCalories 472 per serving
- Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente.
- In a large skillet heat the oil on medium-high heat. Add the onions and cook until they begin to caramelize. Approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
- Put the cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper in a high-powered blender and blend until the liquid is smooth and creamy. Approximately 2 minutes. There shouldn’t be any pieces of nuts in the mix.
VEGAN PASTA BAKE RECIPE - GLUTEN FREE » LEELALICIOUS
From leelalicious.com
5/5 (10)Total Time 50 minsCategory Dinner
- Heat 1 tablespoon of olive oil in a pan. Add the onion and garlic slices and sauté covered on low heat until caramelized (about 20 minutes).
- In the meantime bring a large saucepan with at least 2 liters (8 cups) of salted water to a boil. Add the butternut squash cubes until fork-tender (7-10 minutes). Transfer the butternut squash to a blender with a slotted spoon while reserving the water.
- Bring the salted water back to a boil and add the Chickapea pasta. Bring the water back to a boil and cook the pasta for 3-4 minutes until just starting to soften. Drain pasta, rinse with cold water and set aside.
- By now the onion and garlic should be caramelized. Transfer them to the blender with the butternut squash cubes. Add almond milk, vegetable broth, 2 tablespoons nutritional yeast, salt, turmeric, and black pepper. Blend until smooth and set aside.
VEGETARIAN OVEN-BAKED PASTA CASSEROLE RECIPES
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Author Jolinda Hackett
10+ COZY VEGAN CASSEROLE RECIPES THAT ARE INCREDIBLY ...
From gourmandelle.com
Estimated Reading Time 6 mins
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VEGAN PASTA BAKE (RICH AND CREAMY) - LOVING IT VEGAN
From lovingitvegan.com
5/5 (37)Total Time 1 hr 30 minsCategory Dinner, Entree, SavoryCalories 569 per serving
- Put the pasta on to cook while you prepare the vegetables for the bolognese sauce. When the pasta is cooked, drain it, cover it (to prevent it from drying out) and set aside.
- Prepare your bolognese sauce. Add the onion and garlic to a pot with the olive oil and fry until softened. Then add in the sliced mushrooms and soy sauce. Cover the pot for a minute and allow the mushrooms to release their water. Then remove the lid from the pot and let the water from the mushrooms cook off a little. Add in the tomato paste and lentils. Then add in the canned tomato. Bring to a simmer. Add in the sugar to balance out the flavor and add salt and pepper to taste.
- Prepare your cashew cream. Add the cashews, lemon juice, water and salt to the blender jug and blend until smooth.
- Add the cashew cream to your bolognese sauce and mix it in. Then add your pasta and mix it all in together.
BROCCOLI MAC AND CHEESE | VEGAN PASTA BAKE - BIANCA ...
From biancazapatka.com
5/5 (34)Category Lunch & Dinner, Main Course, Pasta, Side DishServings 3
- Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.
- Once the pasta is al dente, drain the cooking water. Add cooked pasta and broccoli to the skillet (which you used to cook the onion so you don't need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out).
EASY VEGAN PIZZA PASTA BAKE - THE FULL HELPING
From thefullhelping.com
5/5 (17)Category Main DishCuisine Gluten Free Option, Oil Free, VeganTotal Time 1 hr
- Preheat your oven to 350F. Bring a pot of water to boil and cook pasta according to package instructions, until it's al dente.
- While the pasta cooks, mix the marinara sauce, cashew cream, tomato paste, oregano, and thyme. When the pasta is ready, drain it and return it to the pot. Add the marinara mixture, the frozen vegetables, and the tofu feta (tip: don't forget to include the tofu feta marinade, which is super flavorful!). Taste and add black pepper to taste, as well as extra salt (or some extra nutritional yeast, if you like).
- Transfer everything to your casserole dish and top with the parm. Bake for 35-40 minutes, or until the pasta is bubbly and the top is just a little crispy. Serve.
24 VEGAN CASSEROLE RECIPES TO FEED A CROWD - BRIT + CO
From brit.co
Reviews 1Cuisine VeganRatings 1Author Justina Huddleston
- Cheesiest Spaghetti Squash Boats: You won't miss dairy cheese one bit; these boats load up on all your fave plant-based versions. (via Brit + Co)
- Butternut Squash and Spinach Casserole: A puréed cashew-based sauce ties this stunning veg-centric dish together. (via Nick Hopper / Farmacy Kitchen Cookbook by Camilla Fayed)
- Vegan Baked Ziti: Tomato sauce, pasta, vegan mozzarella, and basil combine for a comforting classic. (via Brit + Co)
- Vegan Butternut Squash Enchiladas: Butternut squash makes this enchilada casserole surprisingly creamy. (via Making Thyme for health)
- Quinoa Broccoli and Cheese Casserole With Crispy Chickpeas: Some days, you're just too lazy to make individual meal components from scratch. That's when this cheesy vegan casserole, loaded with veggies and protein, comes in handy.
- Mashed Green Bean Casserole: A cauliflower sauce makes this easy green bean casserole a recipe you'll turn to time and time again. (via Minimalist Baker)
- Vegan Creamy Potato Casserole: If you don't want to commit fully to puréed cauliflower, you can ease yourself into the idea with this creamy potato casserole.
- Teriyaki Tofu Tempeh Casserole: Sometimes cooking satisfying vegan food is as simple as recreating a favorite dish. This casserole gives takeout a makeover, swapping meat for tofu and tempeh.
- Cheesy Rice and Broccoli Casserole: Vegan cheese sauce is not without faults — cashew-only recipes can be pretty heavy. This recipe makes for a casserole that's slightly lighter, thanks to a sauce that's made with potatoes and carrots, not just nuts.
- Zucchini Corn Tamal Casserole: Skip making fussy individual tamales and try this easy vegan dish instead. Just mix your tamal batter and steam in a cake pan.
CREAMY PASTA AND BUTTERNUT SQUASH CASSEROLE
From vegkitchen.com
4/5 (3)Total Time 1 hrCategory Casserole/PastaCalories 358 per serving
- Heat half of the oil in a medium skillet. Add the onion cook until golden. Transfer to a food processor or blender, leaving about 1/2 cup’s worth aside for topping.
- Meanwhile, cut the pre-baked squash in half lengthwise. Scoop out the seeds and fibers and discard.
VEGAN PASTA BAKE | GLUTEN-FREE, HEALTHY, LOW-FAT RECIPE ...
From elavegan.com
4.7/5 (13)Calories 429 per servingCategory Casserole, Main Course, Pasta
- In a pot, cook cauliflower florets in salted water until tender (about 15 minutes) then discard the water.
- Once the cauliflower is fork tender, process it in a blender or food processor, together with the vegetable broth, garlic, coconut milk, spices, and salt + pepper. Blend until the mixture is smooth.
- Heat oil in a skillet and fry the mushrooms over medium heat for about 5 minutes. Add spinach and fry for an additional minute. Turn off the heat.
VEGAN MACARONI CASSEROLE - NAMELY MARLY
From namelymarly.com
5/5 (7)Total Time 1 hr 5 minsCategory Main CourseCalories 296 per serving
- Heat your oven to 375°F and prepare a 9x13 baking dish by giving it a light coating of vegetable spray.
- In a large skillet or saucepan, add olive oil, onions, and red pepper. Cook over medium heat until they're tender, about 5 minutes. Turn the heat to low and add the chopped garlic.
- Add the tomatoes, marinara, and water, and bring this mixture to a boil. Turn down heat and add the veggie crumbles. Stir to combine.
- Spoon just enough of the marinara sauce mixture to cover the bottom of your prepared 9x13 pan. Pour the box of uncooked pasta over the top of this, spreading it out evenly across the pan. Now, you simply pour the rest of that marinara sauce mixture over the uncooked macaroni, being sure to spread it out evenly as well.
15 VEGAN CASSEROLE RECIPES TO KEEP YOU WARM AND FULL
From livekindly.co
Published 2019-10-22
- Vegan Meat and Potatoes Casserole. Simple, delicious, and hearty. This vegan meat and potatoes casserole is a soul-warming dish made for chilly evenings.
- Vegan Shepherd’s Pie. This vegan shepherd’s pie is packed with a meaty filling made from soy mince and mushrooms — plus, plenty of carrots and peas. It’s blanketed with a creamy, dairy-free mashed potato topping that browns in the oven as it bakes.
- Vegan Chicken Tetrazzini. Tetrazzini is a classic American casserole traditionally made with chicken and mushrooms in a buttery cream sauce. This vegan version lets the mushrooms stay and swaps chicken for soy curls.
- Vegan Beef Pot Pie Casserole. This recipe features Gardein Beefless Tips cooked in a rich vegan gravy with carrots, peas, potatoes, cauliflower, and corn.
- Vegan Moussaka. This vegan version of the popular Greek casserole is just perfect with lentil “meat.” It’s topped with a dairy-free bechamel sauce made from vegan butter, plant-based milk, and nutritional yeast.
- Vegan Cheesy Broccoli and Rice Casserole. Made with only eight ingredients, this vegan cheesy casserole is as simple as can be. Just add everything to a pan, bake, and serve!
- Vegan Baked Mac and Cheese. This vegan mac and cheese is perfection — a golden, crispy topping with cheesy macaroni underneath. Cashews and butternut squash are the secrets to the velvety, dairy-free cheese sauce.
- Vegan Cheesy Cauliflower Casserole. How do you make cauliflower even better? Put it in vegan cheese sauce, cover it with breadcrumbs, and bake it in the oven until you have a warm, comforting veggie dish that you won’t believe is dairy-free.
- Vegan Chili Mac Casserole. Black beans, kidney beans, cilantro, chili powder, and tomatoes take this vegan mac and cheese to the next level. Remember to add cilantro!
- Vegan Eggplant Parmesan. Make dinnertime extra special with this wholesome vegan eggplant parmesan. It features homemade vegan parmesan made from cashew and hemp seeds and melty, dairy-free mozzarella.
36 HEARTY VEGAN CASSEROLE RECIPES FOR A CROWD (FREEZER ...
From thegreenloot.com
Ratings 4Calories 400 per servingCategory Dinner
- Vegan Potato & Sausage Casserole. Get yourself some vegan sausages, friend! This potato and sausage casserole will hit all your comfort food spots. Super easy to make and definitely a crowd-pleaser.
- Eggplant Parmesan. On a cozy little table, a candle flickers while Italian music plays softly in the background — that’s what it feels like to dive into this Eggplant Parmesan Bake.
- Jalapeño Popper Mac and Cheese. I adore a recipe that’s a combo of two things I’d want to order in a restaurant. Vegan cream cheese brings the lusciousness and the jalapeños bring a spice that, let’s face it, macaroni and cheese always needed.
- Mexican Tater Tot Casserole. Just the thought of making a meal using tater tots makes me happy. This Mexican-inspired dish has a bottom layer of corn and black beans topped with golden tater tots.
- Creamy Lentil Winter Bake. There are three stages of delicious in this casserole. Creamy lentils on the bottom, roasted carrots and cauliflower in the middle and a top layer of cashew cream.
- Cauliflower Kimchi Mac ‘n’ Cheese. Fact: Cauliflower can be pureed into a luscious sauce. Another fact: Kimchi makes everything better. Yet another fact: Choose any type of pasta.
- Cajun Stuffed Shells. Sure, you’ve had stuffed shells but you’ve probably never had Cajun stuffed shells. We’re talking tofu ricotta with Cajun-spiced spinach and sun-dried tomatoes stuffed into shells with a lovely cauliflower sauce.
- Lentil M oussaka. Moussaka, a casserole with eggplant, potato, ground meat and béchamel sauce, is given the vegan treatment in this fantastic recipe. Lentils stewed with aromatics replace the ground beef and OMG.
- Tex-Mex Chickpea Tater Tot. I’ll take a make-ahead dish any day of the week. Open the fridge, heat it up and dinner’s ready! Try this Tex-Mex casserole — it has a layer of spicy chickpeas on the bottom and is topped with crispy tater tots.
- Cheesy Potato and Broccoli Casserole. Picture some regular scalloped potatoes. Now add a layer of broccoli florets. Mmm. Then top the whole thing with a cheesy vegan béchamel sauce and some seasoned breadcrumbs.
BEST VEGAN CASSEROLE RECIPES - TASTY CASSEROLES
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Estimated Reading Time 2 mins
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- Italian Chickpea Casserole. This healthy chickpea casserole gives you a variety of healthy vegetables including zucchini as well as nutritional yeast instead of cheese.
- Black Bean and Zucchini Tortilla Casserole. This healthy black bean and zucchini casserole gets its southwestern flair from the addition of hot chile peppers.
- Vegan Penne Pasta Casserole. This vegan pasta casserole includes spinach, red onion and fire roasted tomatoes. It also includes a cream sauce made with cashews.
- Vegan Breakfast Casserole. Yes, there is such a thing as an breakfast casserole without eggs! This hearty casserole includes potatoes, onions, silken tofu and cherry tomatoes.
- Vegan Shepherd’s Pie. This vegan lentil shepherd’s pie includes a variety of healthy vegetables for a healthy, hearty meal. Brown Rice Lentil Casserole.
VEGAN PASTA AND KALE CASSEROLE | RECIPE - PROVEG
From proveg.com
2.7/5 (15)Servings 4Cuisine ItalianCategory Brunch, Lunch, Main Course
- Bring water to boil in a large pan. Boil the pasta for 5 minutes then add the artichoke hearts, carrot and kale for another 3-4 minutes. Drain the pan and pour the pasta and veggies into an oven tray. Mix in the white beans and capers and then pour the sauce over the final product. Carefully spread the sauce around the casserole. Mix the breading with the other 2 tbsp of olive oil and sprinkle it over the casserole. Bake the casserole for about 25 minutes.
CREAMY BROCCOLI PASTA CASSEROLE RECIPE - VEGAN IN THE FREEZER
From veganinthefreezer.com
5/5 (2)Total Time 40 minsCategory Main DishCalories 348 per serving
- Lightly grease (oil) a 9" x 13" casserole or two 6" x 8" casseroles. The two smaller casserole dishes are for if you want to save one for later.
- Steam broccoli in a steaming basket or a saucepot steamer, until crisp tender - about 6 to 8 minutes.
EASY VEGAN PASTA BAKE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
5/5 (8)Calories 411 per servingCategory Main Course, Pasta
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for 30 seconds, then add the zucchini and the mushrooms. Saute, stirring often, until the vegetables are tender and most of their liquid has evaporated. Season to taste with salt and pepper.
- Meanwhile, cook the pasta for about 2 minutes less than indicated on the package directions. Drain and return to the pot.
- Pour the marinara sauce over the drained pasta. Add the cooked vegetables, then toss well to combine the pasta, sauce, and vegetables. (There is no need to heat the marinara sauce first.)
THE BEST VEGAN CASSEROLE - FOODBYMARIA
From foodbymaria.com
Reviews 1Category Main DishesServings 6Estimated Reading Time 4 mins
- Cook pasta or noodles of choice as per package instructions. Be sure to generously salt water before adding pasta to pot. Just before it’s ready to strain add in your asparagus and cook till al dente.
- Heat a large skillet on low-medium heat and add olive oil and butter. Cook for 30 seconds or until melted and then add the onions to the skillet. Cook for around 6-7 minutes or until golden. Add your garlic and cook for 1 minute before adding your spices and seasoning. Stir everything till well combined and increase heat to high before adding your milk of choice. Cook till boiling, add your tuna then reduce heat to low and simmer for 10 minutes. It is now time for the fun part. Add the cheese to the mixture and stir till everything is well combined and stringy. Once you reach your desired cheesy consistency remove from heat and set aside.
- Strain your pasta and asparagus and transfer to a 13″L x 7.75″W x 2.25″H baking dish. To the same dish, pour over your cheese sauce and stir till everything is well coated. This will be a satisfying experience, enjoy it! Top the pasta with the bread crumbs and bake for 25 minutes or until golden brown. The cheese with start to bubble and that’s when you know it’s ready to dig in.
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