Hello Vegans! Missing that old fashioned meat sauce your mom used to make? I know I do. Well, crave no more! Here is a simple, soy and gluten-free, vegan version of that hearty recipe. It’s easy, filling and delicious. I find that this tastes just like the real thing, only healthier, cruelty free and easy to make. Feel free to add all the veggies you like, the only reason I didn’t is because I didn’t have time to go shopping. This is a basic recipe, feel free to improvise! I apologize for the low quality of pics, the lighting wasn’t ideal.
Prep Time: 20 minutes
1 Box of Ancient Harvest Quinoa Spaghetti
1/2 Jar of Organic Pasta Sauce
1/4 Cup of Organic Yellow Onion, Diced
1/2 Bag of Frozen, Beyond Meat Beefy Crumbles
Parmela Parmesan Style Aged Nut Cheese (to taste)
2 TSP Coconut Aminos
Salt/Pepper (to taste)
2/3 Cup Organic Green Pepper, diced
2/3 Cup Organic Portobell0 Mushroom, diced
1 TSP Organic Garlic
Fill a large pot with 3-4 Quarts of water, 2 Tbs of Olive Oil, and 2 TSP salt and bring to a boil. Meanwhile, Heat up a large frying pan with 2 TBS oil and add onions. Cook until translucent and slightly golden. Add crumbles, aminos, optional vegetables and salt and pepper to taste. Stir as needed until crumbles are defrosted and cooked thoroughly.
Add sauce and cook till bubbly, stir, then reduce heat to low and let simmer. By this time, your pasta water should be boiling, so break spaghetti in half and add to water. Let pasta boil for 9 minutes, stirring occasionally. Be aware that quinoa pasta has a tendency to stick, so use a fork to gently spread it around during boiling. Drain in a colander and rinse with cold water immediately to prevent the pasta from sticking together, (trust me). Return pasta to pot and mix in the sauce. Top with Parmela Parmesan and serve. Enjoy!