BEYOND SAUSAGE OLD-STYLE SPAGHETTI SAUCE
Thin spaghetti topped with peppers and onion stewed tomato sauce seasoned with garlic, fennel, and Italian herb blend. Further flavored with plant parmesan cheese and white wine!
Topped with BEYOND MEAT Italian Sausage and Follow Your Heart plant parmesan!
Traditional old-style tastes and textures. And yes, the aromas filled the air!
Makes 10 cups sauce; feeds 6 with extra sauce
(Look for additional uses after the main recipe – an extra treat!)
• FIRST RECIPE:
14 oz. pkg. BEYOND SAUSAGE by BEYOND MEAT, thaw – cook in 2 T. corn oil over medium heat, turning often for about 6 minutes, remove to plate and reserve oil for the sauce
- I used a regular skillet, so it will stick a bit; that’s okay, we’ll use the drippings for the sauce later.
- Just before serving, cut each sausage from end to end, then crosswise into 1/2 inch segments.
2 T. corn oil
1 jumbo green pepper, cored and cut into 3/4 inch squares
1 jumbo sweet red pepper, cored and cut into 3/4 inch squares
1 jumbo sweet onion, peeled and cut into 1/2 inch squares
1 t. salt
28 oz. can stewed tomates – I used Dei Fratelli brand
24 oz. can tomato sauce – I used HUNT’S TRADITIONAL brand
15 oz. can tomato sauce – I used HUNT’S regular brand
3 T. tomato paste – I used Napolean brand
1/2 c. dry white wine
1 T. fine grind fennel seed
1 T. garlic powder
2 t. Italian seasoning (herb)
1/4 t. ground allspice
fresh grind black pepper to taste
sprinkle of red cayenne pepper
1/3 c. shaker style plant parmesan cheese – I used Follow Your Heart brand
1 T. liquid smoke
drippings from the cooked sausage
1 lb. thin spaghetti – cook in lots of sufficiently salted boiling water with 2 T. corn oil till tender as you like, drain well, place over pot, add more oil and toss
shredded parmesan plant cheese – I used Follow Your Heart brand
1- In large soup pot, over medium heat, melt corn oil. Add peppers, and saute till edges become rounded.
2- Add onion and salt, and saute till tender-crisp.
3- Add all tomato products plus wine. Cook at a small boil, stirring as needed, for about 15 minutes.
4- Add all seasonings up to and including red cayenne pepper. Cook about 20 minutes on low heat, still bubbling a bit, for about 20 minutes.
5- Add liquid smoke, plant parmesan cheese and drippings from the cooked sausage. Cook about 20 minutes longer, stirring as needed.
6- TO SERVE: For each serving,
- mound spaghetti on plate,
- top with sauce,
- top sauce with sausage cuts,
- top with plant shredded parmesan cheese,
- sprinkle with fresh grind black pepper and a drizzle of oil
Notes: The shaker plant parmesan thickens the sauce and add richness and some texture.
We use two kinds of plant parmesan made by Follow Your Heart: shaker-type and shredded.
WHAT TO DO WITH LEFTOVER SAUCE, ONCE THE SAUSAGE IS GONE!
TOFU TOAST AND GRILLE
Pan-grilled tofu with petite peas and veggies in tomato sauce with pan-grilled country style toast cubes seasoned with garlic, smoked paprika and plant parmesan. Served with fresh cilantro garnish and extra virgin olive oil drizzle!
GARLIC CHEESE TOAST:
5 slices country style French or Italian bread, or sour dough – toast to medium doneness, stack and cut into 1/2 inch cubes
• a rustic, toasted bread is required, otherwise it will absorb the sauce and turn to mush
2 T. extra virgin olive oil plus extra to taste
1/2 t. salt or to taste
1 t. garlic powder
1/2-1 t. smoked paprika
fresh grind black pepper to taste
1/3 c. plant parmesan cheese – shaker style – I used Follow Your Heart brand
1- In large skillet, over medium heat, melt oil. Add bread cubes, salt, garlic, smoked paprika and pepper. Toss in pan to coat and cook, stirring often, till seasonings adhere to bread.
2- Add cheese. Toss again, cook till hot, being careful not to burn it. Remove from heat.
TOFU PEAS AND SAUCE:
2 T. extra virgin olive oil
12.3 oz. box extra firm silken tofu, rinsed, patted dry and cut into 1/2 inch cubes
1/2 t. salt
1/2 t. turmeric
1 t. garlic powder
fresh grind black pepper
12 oz. bag froz. petite peas, thawed in boiling water till puffed, then drained well
1-1/2 c. Old-Style Spaghetti Sauce from original recipe above
1- In large skillet, over medium heat, melt oil.
2- Add tofu cubes, salt, turmeric, garlic and pepper. Gently toss and stir till tofu turns yellow, then cook for about 10 minutes, continuing to stir as needed.
3- Add drained peas. Stir to distribute.
4- Add spaghetti sauce, stir to coat tofu and peas. Cook till bubbly and evenly hot.
5- Salt and pepper to taste.
black Himalayan salt (optional) as garnish – be forewarned that it has a sulphuric scent, but it tastes great – easy on the shaker; it’s salty
fresh chopped fresh cilantro for garnish
1- Place bread cubes on individual serving plates or into bowls.
2- Top with tofu peas and sauce.
3- Top with chopped cilantro, black pepper and a drizzle of extra virgin olive oil.
Mix it all up in a bowl after each item is cooked. Plate, garnish, drizzle with extra virgin olive oil and serve.
• THIRD RECIPE:
TOFU SPAGHETTI SAUCE AND CHEESE BREAKFAST SKILLET
This might be my favorite way of serving this OLD-STYLE SPAGHETTI SAUCE!
1 T. extra virgin olive oil
1/2, 14 oz. block extra firm water-packed tofu, rinsed and firmly pressed with towel to extract excess liquid, then cut into small pieces
• Or, take the entire block and cut out the center with a 16 oz. can to make tofu steaks for another use, and use the remainder of tofu for a scramble
garlic powder, salt and pepper to taste
1 c. OLD-STYLE SPAGHETTI SAUCE
shredded plant parmesan cheese – I used Follow Your Heart brand
fresh chopped cilantro for garnish
1- In small non-stick skillet, over medium het, melt oil.
2- Add tofu pieces and stir to completely coat with oil.
3- Sprinkle with garlic powder, salt and black pepper to taste. Stir and flip to evenly distribute. Continue cooking till very hot throughout.
4- Add spaghetti sauce with the peppers and onion, then stir to coat tofu and evenly disperse the solids. Cook till the sauce bubbles up and evaporates somewhat.
5- Layer top evenly with shredded plant parmesan. Cover and cook till cheese melts.
6- Slide onto serving plate, top with fresh cilantro and serve. Love this one!! I could eat this for breakfast, lunch or dinner every day of the week. This should be on every restaurant menu on the planet.
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