Andouille Sausage and Tomato Pasta

I've been seeing a lot of one pot pasta dishes where you just dump everything in the pot and in about 10 minutes dinner is ready. I decided to try one that I saw over at Damn Delicious and make it vegan. I also used whole wheat spaghetti instead of regular noodles. This was a winner!!!! Here's my version:

• 1 package whole wheat spaghetti
• 1 (12.8-ounce) package Tofurky andouille sausage, thinly sliced
• 1 large sweet onion, thinly sliced
• 3 cups halved grape tomatoes
• 2 cups fresh basil leaves
• 5 cloves garlic, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup Nutritional Yeast flakes

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, onion, tomatoes, basil, garlic and 5 cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered. 

While pasta pot cooks, brown sausages in a small amount of oil in a non-stick skillet until brown on both sides. 

Cook pasta for the length of time indicated on box - usually 10-12 minutes. Until pasta is cooked through and liquid has reduced. Stir in sausages and nutritional yeast.

Serve immediately.  

I served this with a large tossed salad and a glass (or two) of wine.

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Creamy Tortilla Soup

Here's to soup season. A creamy, filling soup based on seitan, beans, corn and tortillas. I know this isn't the most beautiful soup, but it is amazing. This soup also reheats very well. I used a chicken-flavored seitan but  you can make your own. There are a ton of recipes out there, just Google it. I served this with cheese/salsa quesadilla.

• 2 teaspoons each: cumin, coriander, garlic powder, paprika, cayenne pepper, salt
• 1 package chicken-flavor seitan
• 1 large white onion
• 2 tablespoons vegetable oil
• 2 bell peppers (1 red, 1 green)
• 4 cloves garlic
• 1 tablespoon tomato paste
• 1 (15 ounce) can diced tomatoes- with green chilies
• 4 cups vegetable broth
• 2 cups water
• 1 1/2 cups unsweetened non-dairy milk
• 2 (15 ounce) cans pinto beans
• 2 cups frozen corn
• 1/3 cup cornmeal
• 2 handfuls of cilantro
• 4 6-inch corn tortillas
• 1 avocado
• Garnish: toffuti sour cream 

 

Mix the spices together in a small bowl.

In a large stockpot, heat 2 tablespoons of oil and add a diced white onion.

 

Give that 2-3 minutes to soften before adding 2 cloves of minced garlic and 2 sliced bell peppers. Add about 1/2 of the spice mix directly onto these ingredients to give them some flavor, then let them continue to soften over medium heat for 5 minutes.

 

 

Stir in a tablespoon of tomato paste and the can of diced tomatoes.Then, add all the liquid: 4 cups vegetable broth, 2 cups of water, and 2 cups of non-dairy milk (I used soy here) as well as the 2 cans of beans and 2 cups of corn. Add the rest of the seasoning. Leave the heat at medium-low and give this 30 minutes to simmer (uncovered).

 

 

After 30 minutes, sprinkle in 1/3 cup cornmeal directly into the soup. This will add a ton of “weight” to the soup, making it feel much creamier with a hint of tortilla. Give this another 30 minutes (uncovered) to simmer.

 

Slice 4 corn tortillas into 1/2 inch wide strips and throw them right into the soup to soften for a moment. Add the cilantro and give it all a good stir.

 

To serve, transfer the soup to bowls and top with some avocado slices. You can also add a little Toffuti sour cream.

Enjoy!!

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Sweet Potato & Black Bean Enchiladas

I love this time of year when sweet potatoes are everywhere and they are so reasonably priced. I saw this recipe over at SkinnyTaste and knew I wanted to make it vegan and use sweet potatoes instead of squash. Oh my goodness these were delicious. This will become one of our make-again dinners.

• 1 cup red enchilada sauce (homemade or canned)
• 1 teaspoon olive oil
• 2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 5 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 can black beans, rinsed and drained
• 1/4 cup cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup water
• 8 medium-sized flour tortillas
• 1 cup Daiya Pepper Jack shredded cheese
• 2 tablespoons chopped scallions, for garnish
• Toffuti sour cream, for serving (optional)

Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup).

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. 

Add cubed sweet potato, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. 

Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a 1/2 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

 

Top with remaining enchilada sauce and cheese (and any leftover filling).

Bake, covered with foil until hot and the cheese is melted, about 15 minutes. 

Top with scallions and eat with sour cream if desired.

Enjoy!!!