As I was trying to figure out what to make for dinner last night, I realized that I had quite a few veggies sitting in my fridge…hmmmmm…so I thought that I would make some spaghetti. I started pulling out my ingredients, and kept finding more to add! I love big chunks of veggies in my sauce, and hubby would prefer them to be finely chopped…so we compromised. I chopped about 1/2 of it really fine and the other 1/2 coarse. It turned out DELISH!! I also added some re-hydrated Minced Textured Vegetable Protein, 1 lb.
Clean-out-your-fridge Spaghetti
Quite honestly, I just used what I had on hand. You can sub any and all of the veggies for whatever you may have laying in your fridge.
1 small onion
2 bell peppers (red/green)
3 garlic cloves, crushed
1 medium zucchini
1 cup mushrooms, chopped
1 cup TVP, rehydrated in vegetable stock (check your pkg directions)
1 can sliced black olives
1 28-oz can tomato sauce
Italian seasoning to taste
1 pkg spaghetti, cooked according to pkg directions
My method:
First, chop all your veggies, then heat a pan over medium-high heat. Add a little water and toss in the mushrooms. Let them work until they start to lose their water, add the onions, bell peppers and zucchini. Cook for about 5 minutes. Add the garlic and saute for a few minutes more. Turn the heat down to medium and add the tomato sauce, TVP, olives and seasoning. Reduce to a simmer. While the flavors blend, cook your pasta. Once the pasta is al dente, drain and spoon into the spaghetti. Serve! (I like mine topped with Vegan Parmesan Cheeze) This recipe makes about 6 HUGE servings.
