New School Spaghetti

>> Friday, January 8, 2010

When I was young, my all-time favorite dinner dish was Irish-Italian Spaghetti. Full of ground beef, onions, mushroom and tomato soups . . . it's not exactly something I see myself eating now. However, it's a family favorite -- despite the fact that not one of us has even a drop of Irish or Italian blood in our bodies. I haven't had the meal in years -- we're talking since the early 1990s. So, the other night when we didn't know what to make for dinner . . . I thought it'd be fun to recreate the sauce to meet my new and improved tastes.

The recipe is indeed a winner -- and incorporates even more exotic flavors than the original. As well, I'm thinking it might be a meat-eater pleaser. You'll have to let me know . . .

What you'll need . . .

  • 1 package Boca veggie crumbles (vegan -- found in the freezer section -- or any other ground beef veggie substitute, be careful to read ingredients for vegan-ness)
  • 1/2 cup chopped onion
  • 1 can of fire-roasted tomatoes
  • 1 can of soymilk (I used Silk -- see why it's measured this way below . . .)
  • 1 cup chopped shiitake mushrooms
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • dash of salt
  • handful of flour
  • 1/4 to 1/2 teaspoon bottled hot sauce
  • 10 to 12 ounces dried wheat spaghetti
  • 1 tablespoon olive oil

Method . . .

  1. Cook spaghetti according to the package's directions while making the sauce. Set aside when done.
  2. In a large saucepan, add oil and onions and cook over medium heat until onions are translucent.
  3. Add the veggie crumbles and shiitake mushrooms and cook another five minutes, until tender.
  4. Put the can of fire-roasted tomatoes (do not drain and keep the can) into a food processor and blend until smooth. Then pour the tomatoes into the pan.
  5. Fill the can with the soymilk and add it to the pan (you just want equal amounts of soymilk and tomato).
  6. Add the cayenne pepper, garlic powder, pepper, salt, and hot sauce. Bring contents to a low boil, then bring heat down to a simmer.
  7. You will want to add a handful or two of flour to thicken the mixture. Mix well . . . then cover and simmer for 20 minutes. (This allows the veggie crumbles to plump and the sauce to thicken.)
  8. Makes approx. 6 servings. And it tastes good the next day!!!

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