Monday, December 17, 2007

Spaghetti Bolognese

Spaghetti Bolognese is traditionally a very meat heavy meal. This one, however, uses veg-sausage and mushrooms. Topped with Follow Your Heart vegan mozzarella, it was a lot tastier than I expected. It was also very simple. Just chopping, sauteing and cooking noodles.

  • 3/4 pound spaghetti noodles
  • 1 can diced tomatoes
  • 2 TBS tomato paste
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/2 lb mushrooms, sliced
  • 1/2 lb Light Life Gimme Lean Sausage (or your favorite)
  • Olive Oil
  • Your Favorite vegan cheese to top
Directions: Start cooking the noodles first. Then, in a large frying pan, coat with olive oil and saute the onions until clear, add the mushrooms, and saute, add garlic and soy-sausage. When everything is cooked through, add tomato paste and diced tomatoes, and let simmer until the noodles are done cooking and drained. Toss noodles and sauce well. Top with vegan cheese, and serve with garlic bread.

1 comment:

Veg-a-Nut said...

I love your dish! I just posted a spaghetti dinner too! I think it is the season for comfort food!