Monday, August 3, 2009

Vegetarian/Vegan Spaghetti Recipe - Delicious!

I was craving spaghetti this afternoon, and decided to make some for dinner. I used Quorn Meatless and Soy-free Grounds as my 'meat'. For those of you new to vegetarian fare, Quorn is mycoprotein, which is basically a mushroom/fungi fermented product available at Sunny Farms in Sequim, WA and stores like Whole Foods, etc., in the frozen food section. It's a great substitute and transition food when changing your diet from animal protein based to vegetarian or vegan.

I sauted the Quorn Grounds in some olive oil, with some onion, garlic, fresh asparagas and zucchini, and a little red wine. I added the usual 'Italian' spices and let it simmer. Fred dumped in a can of mushrooms - I told him we already had 'mushrooms' in the sauce, but he wanted more... whatever, if he eats it and likes it, I'm happy.

For the sauce we used canned S & W organic diced tomatoes and organic tomato sauce. We served it over some hand-made Italian pasta, and had a great quick vegetarian dinner. We did sprinkle a little Parmesan cheese on top, but that is, of course, optional, especially for vegans.

Valora - let Chris know he might like this recipe, and I think your kids will too!

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