I was in the mood for a 'meaty' spaghetti during a chilly Florida Nor'easter...luckily I had some Upton's Chorizo Seitan Crumbles on hand to create a flavorful meaty sauce. This is a protein rich dish if you serve it with a bean pasta. For a lighter dish, I serve it over zucchini spirals which are super easy to make with a Spiralizer (see second photo below). I add sautéed mushrooms to the sauce for extra immune health benefits as well as more plant diversity. There is a little kick to this recipe, but it's not overwhelming, so adjust the red pepper flakes according to your family's spice preferences.
Serves 6-8
Ingredients:
1 small onion, diced
1/2 green bell pepper, diced
3-4 cloves garlic, minced
1-2 tbsp olive oil or veggie broth
1 box Upton's Chorizo Seitan Crumbles
1 14 oz can diced tomato
1 6 oz can tomato paste
1 15 oz can tomato sauce
1 cup water
1/4 cup red wine
1/2 tsp red pepper flakes
1-2 tsp dried basil
1 tsp salt or to taste
1/4 cup fresh parsley (sub 1 tsp dried parsley)
Optional, but highly recommended: 1 carton white or cremini mushrooms, sautéed in a touch of olive oil/veggie broth, garlic powder, and salt and pepper to taste.
Rawmesan or vegan parmesan for serving
1 box favorite linguini, angel hair, or spaghetti pasta (I used Explore brand chickpea linguine) OR 2-3 spiralized zucchini
Instructions:
Sauté the crumbled seitan and onion in a pot with 1-2 tbsp olive oil or veggie broth. When onion is translucent, add bell pepper, red pepper flakes, and garlic and sauté a few minutes. Add veggie broth as needed to keep the mixture from sticking to bottom of the pot.
Add the tomato paste, diced tomatoes, tomato sauce, water, wine, and spices. Stir and simmer for an hour. [I add the fresh parsley toward the end after 45 minutes of cooking.] Taste and adjust seasoning.
Optional, but recommended: Add sautéed mushrooms to the sauce or top each individual serving with sautéed mushrooms.
Serve over your favorite linguine or briefly sautéed zucchini spirals. Top with vegan parmesan.
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