Since I am perpetually training for something, having a few great pasta dishes up my sleeve is a must. This one is especially perfect: with plenty of carbs, protein and veggies, it’s a well rounded vegan dish that you need to add to your arsenal. I made this last week when it was unseasonably chilly in Boston pre-half marathon (that I didn’t actually run, but more on that later), and a warm vegan spaghetti bolognese (or “fauxlognese” because we’re cool like that) sounded especially tasty. Full of fresh veggies, herbs and spices, this fauxlognese has all the flavors and texture of a traditional spaghetti bolognese, but heh – it’s actually waaaay better. I usually add in whatever veggies are in season – change any of these out for your favorites, but I find the heartiness of this combo to be pretty damn spectacular. Additionally, feel free to substitute 1 block of crumbled tempeh for protein – that’s how I usually make this, but Stop N’Shop was having a stroke and was OUT (wtf, Wegman’s would never do that to me). I used vegan sausages in its place and it was just as yummy. Serve over your favorite pasta (reg or gluten free!) or a bed of greens and you are in biznass. NOMS. Without further ado…
Bomb Diggity Spaghetti Fauxlognese
1/4 cup olive oil
1 medium onion, diced
3 cloves garlic, minced
1-16oz package of baby bella mushrooms, sliced
1 package vegan Italian sausages, sliced
1/2 cup red wine
1-2 teaspoon Earth Balance
Salt and pepper, to taste
2 zucchinis, diced
1 eggplant, diced
3/4 cup of grated carrots
1 handful of fresh basil, roughly chopped
1 handful fresh Italian parsley, roughly chopped
12 ounces tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 teaspoon red pepper flakes, or more to taste
Step One: Prep all your veggies and set aside. Bust that red wine open and pour yourself a glass to enjoy while cooking.
Step Two: In a large skillet or saucepan, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes, or until softened and translucent. Add mushrooms and vegan sausage to the skillet, and saute until sausages are slightly browned.
Step Three: Add red wine (make sure you top off your glass, too) and Earth Balance, stir well to mix. Then, add zucchini, eggplant, carrot, basil, and parsley; stir well to combine. Cook 10-12 minutes, or until veggies soften.
Step Four: At this point, my skillet was overflowing so I transferred everything to a large saucepan (whoops, I underestimated the volume of veggies). Add tomato sauce, and stir. Sprinkle in oregano, rosemary, and red pepper flakes. Cook another 5 minutes.
Step Five: If sauce is too thick, add more wine or water; cover, and let simmer 15 minutes, stirring occasionally.
Remove from heat, and serve over pasta. Garnish with additional fresh basil and parsley, if desired. ENJOY! 😀
I used this wack ass sprouted grain pasta that was kinda meh. Use whatever your fave is 🙂
YUM! So delicious. The perfect meal for the week of your race – except I didn’t actually race. I woke up on Sunday, put my super cute race outfit on, ate my oatmeal and semi-hobbled around my apartment. My left knee was wonked out. You see, after running the Midnight Half untrained, I decided it was high time for me to get back into my gym routine this past week so I’d be “ready”. Miiiiiiiistake. All that stress on my joint and my knee was feeling mutinous. So, I decided – let’s be wicked smaaaht here, L. No racing for you today. Guess how bad I feel about it?? Not at all.
I hope you all have a great day today and enjoy this recipe as much as I did!