Turning Veganese

As a kid, spaghetti bolognese was a favorite. It’s a rich meaty sauce wth lots of tomato and onion served with whatever pasta you tend to fancy. In this case, we’re using shirataki noodles and no meat. Shirataki noodles are great for those who are concerned about gluten and calories. If you use regular noodles, your fauxlognese will be more attractive than ours but just as tasty. You’ll want the following

1 onion, diced

3.4 cloves of garlic, minced

1 tsp oregano

1 16oz tin of diced tomato

1 cup of TVP (reconstituted with water) or soy crumbles (Marion tofu crumbles work well here), chopped mushrooms can be substituted for those sensitive to soy

1 cube of “beef bouillon”

1 tsp Italian seasoning

1 tsp coriander

1/2 tsp cumin

salt and flake red pepper to taste

olive oil

Add a dash of olive oil and the onion and garlic to your pan and saute until the onion starts to carmelize, stirring occasionally. Add the tofu crumbles or TVP and the dry spices.

When everything is hot and fragrant, add the tomato. Mix it all up, stirring occasionally until hot and adjust the seasonings to your taste.

Your sauce should look deceptively meaty. Top with some vegan parmesan, shredded basil or Daiya or just serve as is.

This is a very kid friendly preparation of vegan fare, tasty and healthy to boot. I hope you get to try it!

This is Christie, signing off!