Seitan Vegan Speghetti Bolognese
Author: Bhavani Jaroff
Recipe type: Vegan, Pasta, Dinner
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4-6 people
- 1 Ib. Organic Spaghetti (whole wheat, brown rice, semolina)
- 1 cup chopped seitan
- 1-1/2 Tbs. tomato paste
- extra virgin olive oil
- 3 Tbs. white wine
- 1 Tbs. dried oregano
- 1 t. dried basil
- 2 Tbs. minced garlic
- ¼ t. red pepper flakes (optional)
- 1 can diced fire roasted tomatoes
- 1 24 oz. jar organic marinara sauce
- 3 Tbs. chopped fresh Italian parsley
- Salt and pepper to taste
- Cook pasta according to directions, 8-10 minutes till firm (al dente)
- Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce.
- Meanwhile, coat bottom of cast iron pan with olive oil. Sauté seitan for a few minutes, then add garlic and cook until seared.
- Add the tomato paste and cook for 5 minutes.
- De-glaze the pan with the white wine, and cook until the wine is absorbed.
- Add the fire roasted tomatoes, oregano and basil, and let it cook down until the juice is absorbed.
- Add the jar of tomato sauce and parsley. Let simmer for 10 minutes.
- Taste and adjust salt, pepper and parsley.
- Toss with pasta and serve immediately.
Recipe by iEatGreen at https://www.ieatgreen.com/vegan-spaghetti-bolognese/
3.5.3226