Saturday, April 11, 2015

Hidden Veggie Spaghetti


This spaghetti was so thick, meaty, cheesy and fragrant! I got my picky eater to eat so many veggies tonight because they form the "meaty" texture and basically disappear into the tomato sauce! This "trick" was so successful, that I will be using it in the future for Vegan "meatloaf" and all kinds of other "meaty" dishes like sloppy Joes!
The sauce was so fragrant, that I couldn't keep my family out of the kitchen. My husband kept waking in saying " that smells amazing. When can I eat it? "
Best part about this dish is that I didn't use any fake meats, oils, or fake cheese. It's just all "veggie" goodness made with love.

Looking for more Italian Vegan dishes? Try my Garlic and Lemon Pasta , Italian Roasted Tempeh and Veggies or ( My most popular recipe) Stuffed Eggplant Parm
Hidden Veggie Spaghetti :

1 package sliced baby Portobello mushrooms
8 baby carrots
3 handfuls of chopped kale
1 red bell pepper, sliced and seeded
1 yellow bell pepper, sliced and seeded
1 small onion, chopped
1 tsp thyme
1 tsp oregano
1 tsp mint
2 tsp fresh parsley
3 cloves fresh garlic
1 tsp paprika
1 tsp cumin
1 Tbsp chai seeds
14.5 oz canned tomatoes
1 large can crushed tomatoes
1/2 cup nutritional yeast
salt and pepper to taste
1 lb. prepared spaghetti

In a food processor, pulse mushrooms, carrots and kale until a "meaty" texture. Pour into a deep sauce pot.

Add peppers and onions to the food processor and pulse until very fine texture. Add to the sauce pot.

Cook all the veggies over medium heat until tender.

Add thyme, mint, parsley, garlic, paprika, cumin, salt and pepper. Cook an additional 2 minutes (this is where the fragrant part will start drawing the family through the door! )

Pour crushed tomatoes, canned tomatoes and chia seeds over veggie. Stir to incorporate. Cook until warmed through.

Add nutritional yeast and stir well. Reduce heat.

Allow sauce to simmer about 10 minutes until thickened and bubbly.

Toss spaghetti into the pot to coat. Top with more nutritional yeast and serve.

Makes 4-6 servings.

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