2 large onions, diced
1 large sweet red, yellow, or orange pepper, diced
15 mushrooms, chopped
2-5 cloves of garlic, diced
1 package of White Wave seitan or other brand, chopped
2 28 oz. cans crushed tomatoes (Muir Glen fire roasted are really good)
1-2 tablespoons olive oil
1 tablespoon or more of red pepper flakes
16 oz. whole wheat fusili or penne pasta
1-2 teaspoons of basil, or 12 leaves of fresh basil
1 teaspoon, crushed oregano
pinch of sea salt
nutritional yeast (optional)
vegan parmesan cheese (optional)
Cook pasta as directed.
Heat olive oil in large saucepan. Add onions, pepper, and half of garlic. Stir.
Add spices red pepper flakes, basil, oregano, and sea salt. Stir.
Add mushrooms after five minutes.
Next, add chopped seitan and mix with onion mixture thoroughly.
Add rest of garlic. Sauté until onions are clear, tender, and partly brown.
Add the crushed tomatoes and let boil. Simmer the sauce for as long as 2 hours. The longer the sauce simmers, the more the flavors will gel.
Toss with pasta and mix with nutritional yeast for a cheesy taste or vegan parmesan cheese.
You may substitute oil with Pam spray for a really low fat dish, but some flavor may be lost.