This was an odd arrangement of leftovers while I was cooking pizza for my husband. It’s now a favourite, and I’m sure there’s a way to provide a recipie that is more refined over some time, but for now this is what I need to follow to have a happy couple of nights eating this comfort dish with some homemade garlic focaccia!
Ingredients:
- sacla Vegan Bolonaise Sauce (here)
- vegan sausages (I usually have Linda Mccartney foods ones in my freezer)
- garlic (half teaspoon of powdered, or one clove)
- handful or two of spinach chopped
- cashew cheeze (optional – I have it in the fridge a lot for topping my husbands pizzas. If you’re interested, I have a blog post on how to make your own under the heading ‘Cooking’. It’s a great addition to so many dishes.)
- Soy milk (or another plant based milk)
- vegetable stock (x1 portion)
- tinned tomatoes (x1 tin)
- basil (dried or fresh)
- olive oil
- salt & pepper
- dried pasta
Method:
- Heat a pan with chopped garlic and a glug olive oil
- As it becomes golden, add your basil leaves/dried basil
- Careful not to overcook the garlic, add your tinned tomatoes next
- Season your sauce with s&p
- While this sauce simmers, cook your sausages in a separate pan with some oil on a low-medium heat
- Get a pot of water on heat and cook your pasta
- (Mash your tomato sauce with potato masher if you like it smoother)
- Add cashew cheeze or another kind of cheese to your tomato sauce
- Add some drops of soy milk to create a thinner sauce
- Now add your chopped spinach to your sauce
- Add vegetable stock (if dissolved in water, ensure it’s a very small amount of water so your sauce doesn’t go from thick to runny)
- Now add the jar of bolonaise sauce
- Once sausages are cooked, add to your pan with sauce mixture
- Once pasta is cooked, drain and combine with sausages and sauce in the pot/pan/another container
One easy way to make this is using a slow cooker.
I had the tomato, garlic & basil sauce already when I made this (for pizza) as well as the cashew cheeze (for pizza).
Plant Power 