Before I started my vegan lifestyle I was always curious as to how my vegan friends would substitute different foods to make common dishes.
This has been a fun process figuring out what foods to use for that.
Pasta has always been one of my favorite dishes so we decided to use spaghetti squash for the pasta and then made a great organic vegan tomato sauce.
It turned out great. I am going to try to make vegan noodles soon.
Here is our recipe:
1 medium organic spaghetti squash
1 can organic tomato sauce
1 can organic tomato paste
3 tbs virgin organic olive oil
1/4 to 1/2 cup gimme lean soysage (sausage)
1 small organic green pepper
1 small yellow onion
1/2 cup mushrooms
2 cloves garlic
2 tbs organic Marvini crushed fresh Italian seasoning or to taste, up to 3 tbs.
2 tbs organic brown sugar
2 tsp sea salt
1 tsp pepper
How To Prepare Vegan Spaghetti
Pre-heat oven to 350.
Wash squash and split length wise, scoop out seeds.
Place cut side down add about 1 inch water to glass baking dish. Bake for 45 minutes.
In large sauce pan simmer olive oil, soysage, onion, pepper, and garlic until tender.
Add mushrooms and saute for about 3 more minutes.
Add tomato sauce, fill can with water and add, add tomato paste and Italian seasoning.
Add brown sugar, salt, and pepper. Cover and simmer till spaghetti squash is done.
When squash is done, fork out the inside and plate it, butter the squash for a richer dish.
Spoon Red sauce over top sprinkle with parmesan cheese.
This is a colorful healthy winter dish that will give you energy to face the coldest night.