Food, Yarn, & Stuff

Posts Tagged ‘Italian sausage

I saw this recipe popped up the other day for me.

Tofurkey Italian Sausage and Rice Recipie (Vegan) | My Mind In Bytes.

I had just tried Tofurkey Italian Sausage for the first time a day or so before.  I’ll have to post the full recipe – but I ‘veganized’ an allrecipes.com recipe for stuffed zucchini, and used some Tofurkey Italian Sausage that I had in the fridge in lieu of the ‘traditional’ italian sausage that the recipe called for.  I had also seen it used on a Vegan Zombie episode when he made pizza rolls.  This stuff is really good!  I have to admit – I’m only a partial fan of the Tofurkey brand, at least so far.  And I was really pleasantly surprised at how good this sausage tasted!  The seasoning was right on, just a touch of spice – I would imagine that this sausage and rice recipe would hit the spot!  I’ll be adding it to my “to try” list!

 

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image is from the Upton's Naturals site

Upton’s Naturals is one of the first vegan meat replacements that I had come across, a couple of years ago actually.  We went to Green Fest in Chicago in 2010 (unfortunately, we missed it this year – boo!)  All of the food there is vegetarian and vegan.  I found a delightful looking ‘pizza pocket’ from the Upton’s Naturals’ booth.  Sounded delish!  I (used to) love Italian sausage on my pizza, and at the time the only meat the husband wouldn’t eat was pork.  So I was excited to try something that might fill the sausage void and not be a pork product.

Now, this is a ‘must buy’ for me!  I LOVE this stuff!  It has all the nice flavor of Italian sausage (with just the right amount of fennel for my taste) without the pork or turkey! It’s crumbled and sort of mashed up back together.  So, I broke it into sausage pieces on top of a pizza the other night, super good!  (*mental note – post no-rise pizza dough recipe… yum!) Then I had some prepared polenta that I wanted to use, and I had no better ideas.  So I made my own, no recipe required, spaghetti dinner!

This was for 2 adults and 2 kids.

Thin spaghetti, I used a whole-wheat variety

1-2 Tbsp olive oil

1/2 package Upton’s Naturals Italian Seitan (I had used the other half on the pizza).

1/2 jar of organic vegan marinara sauce (it doesn’t have to be organic, but I’ve found that the only vegan ones I can find are organic, and it just tastes better!)

1-2 Tablespoons Nutritional Yeast.

1 ‘tube’ prepared polenta (probably should really be 1/2 a tube, but we liked it, so we ate all of it!)

1) Cook spaghetti per package directions.

2) Drizzle olive oil into a medium sauce pan and heat over medium heat.  Crumble in seitan and break into little crumbles, or leave in big chunks… it’s up to you!  I was going for a ‘meat sauce’ as opposed to spaghetti with Italian sausage. Sautee for a few minutes to heat through and get a little brown on the seitan.

3) Add marinara sauce and nutritional yeast and stir.  Lower to a simmer, cover, and let warm while cooking the polenta and spaghetti.  (On a side note – I had heard that nutritional yeast was a good ‘replacement’ for parmesan cheese in cases like this.  I would most definitely agree!  It made it a little ‘creamy’ and added that salty bite that parmesan would.)

4) Slice polenta into approximately 1/4″ slices.  Lightly oil a large flat skillet.  Cook the polenta slices 3-5 minutes per side, or until slightly brown.

5) Divide spaghetti into your serving bowls, top with seitan sauce, and a few slices of polenta and ENJOY!

I wish I would have taken a picture of the finished product.  It looked quite appealing!

So, as my ‘reviews’ always have a grade – I give Upton’s Naturals Italian-Style Seitan an A+.  Now, if I could just buy it in bulk!


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