Vegetarian Italian Sausage Spaghetti
This vegetarian Italian spaghetti is a delightful, meat-free take on the beloved classic. Made with al dente pasta, it's tossed in a rich, savory tomato sauce simmered with garlic, onions, and a blend of Italian herbs like basil and oregano. For added texture and flavor, hearty vegetables with varied color bell peppers are sautéed and stirred into the sauce. This dish is both wholesome and satisfying, offering all the comforting flavors of traditional spaghetti—completely vegetarian! Perfect for weeknight dinners or casual gatherings. The "secret" is in the Roux.
Ingredients:
Part 1 Roux:
1 tsp Thyme
1 Tbs Oregano
1 Tbs Basil
3 tsp Sea Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Sage
1 tsp Paprika
1/2 tsp Cayenne
1 tsp Cane Sugar
dash Red Pepper Flakes
dash Celery Seeds
1 tsp Fennel Seeds
3 Tbs Olive Oil
Part 2:
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Onion, large, chopped
1 Garlic head (yes I mean a WHOLE head), sliced, smash 5 of the cloves
2 Tofurky Italian Sausages, sliced
1 Boca Veggie Crumbles (12 oz) OR 2 Cups Naturally Crumbles
Directions:
1. Heat the pan on low with the roux in it (that's what I call it: a roux, a Cajun term - it infuses all the flavors in the "meat").
2. After turning the seasonings over, mixing them evenly, turn heat up to medium and add the garlic (1 minute).
3. Then add the bell peppers and onion (2 minutes).
4. Add the crumbles and Tofurky (10 minutes).
5. Turn heat down to low and allow the flavors do its work (30 minutes).
Serve with Ciabatta bread and Herbed Olive Oil, Naturally Sweet Corn and a Spinach Salad.
This was for a party of 20 (a pot luck), so you might want to reduce it by half and freeze it.
Do not freeze the noodles as they do not keep well; cook a fresh serving each time.
The bread can keep for a year or longer.
