Are you a vegetarian and craving some deliicious pasta with meat sauce?
Maybe not but it is beyond delicious and ... Healthy.
The spicy sauce gets the crumble texture from cauliflower ( my favorite) and walnuts.
Don't be turned off by the long ingredient list , iit is absolutely worth itI
I even love the extra sauce as a dip for veggies or on top of crackers.
The best part it is warm and comforting but not heavy and you feel great after eating it.
Strat wth a chunky pasta so it grabs the sauce. Piictured here is Banza cavatappi.
Then you make the sauce.
1 head of cauliflower
4 tablespoons nutritional yeast
1 cup walnuts
2 tablespoons liquid aminos
2 teaspoons balsamic vinegar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 dash liquid smoke
2 teaspoons olive oil
4 shallots, diced
4 garlic clove, minced
1 cup red wine
14 ounce can fire-roasted diced tomatoes
28 ounce can plum tomato sauce
1 tablespoon raw honey
1 /2 teaspoon oregano
1/2 teaspoon basil
1/4-1/2 teaspoon red pepper flakes
salt and pepper
1/4 cup chopped fresh parsley or basil or nutritional yeast as a garnish.
1. Preheat oven to 375 degrees. Prepare a baking sheet wiith parchment paper
2. Place cauliflower, nutritional yeast, walnuts, balsamic vinegar, liquid aminos, liquid smoke garlic powder and onion powder in a food processor. Pulse into crumbles.
3. Spread on lined baking sheet and bake for 1/2 hour, until looks crispy.
4. Place diced shallots in a medium pot with the olive oil and cook over medium heat until softened. Add the garlic and saute for 1 minute.
5. Add the wine and cook over high heat until it reduces.
6. Add the rest of the ingredients, except the fresh herb garnish. Bring to a boil then cover and lower heat. Cook for 1/2 hour to thicken and for flavors to meld.
7. Add in vegan crumbles, spoon over pasta and top with fresh herbs or more nutritional yeast.