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Sneaky Spaghetti

What you need: 

1 - 16 ounce package of pasta of your choice
1/4 cup vegan mayonnaise
2 teaspoons nutritional yeast, or as desired
1 - 28 ounce can crushed tomatoes
3/4 teaspoon salt
1 teaspoon hing (asafoetida)
1 heaping teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon tarragon
1 Japanese eggplant, peeled and shredded
1/2 cup FINELY chopped collard greens or other dark leafy of your choice
2 small carrots, shredded
1 1/2 cups vegan "burger" crumbles (optional)

What you do: 

1) Start preparing pasta according to package instructions.
2) Warm vegan mayonnaise in a medium pot. Whisk in nutritional yeast until combined. Add crushed tomatoes and mix. Add the rest of the ingredients and allow to simmer for about 5 minutes, or until your pasta is ready.
3) Drain pasta and coat with sauce. Serve immediately, with lots of love and gratitude! :D
PLEASE try this recipe and let me know how it turns out!!
Source of recipe: I wrote this recipe.

Preparation Time: 
5 to 10 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I didn't like this so much. There was something bitter about the sauce, not sure if it was the hing or the eggplant. It's too bad because it seemed like all the components would come together well. I may try this again without the hing and possibly eggplant to see if I can get it to go better.

That's too bad!! It may have been the hing - do you usually use hing?  Maybe try a little less hing, and/or a little more veganaise. I put the veganiase there because my husband tends to find tomato sauce too bitter or acidy for him, and that helps smooth it out.  Thanks for trying and letting me know how you liked it!!

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I didn't like this so much. There was something bitter about the sauce, not sure if it was the hing or the eggplant. It's too bad because it seemed like all the components would come together well. I may try this again without the hing and possibly eggplant to see if I can get it to go better.

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Thanks! I'll be making it this weekend hopefully.

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I forgot a couple of things, and i'm not sure how to edit the recipe.

First, I used a 28-oz can of crushed tomatoes. Also, I peeled and shredded the eggplant before adding it to the sauce, and I cut the collard greens and put them in a hand chopper (you could also use a blender or food processor) to get them extra small. The whole idea was my daughter and husband wouldn't realize they were eating so many veggies (and they didn't!)

Thanks for reading!

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I see crushed tomatoes mentioned in the directions but not in the ingredients list. How much did you use? Sounds like a really interesting recipe though.

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