Taco Spaghetti

I love this dish, it's a mish-mash of Italian and Mexican. It cooks pretty quickly and leftovers reheat well. I did cave and used Beyond Meat Crumbles, so it's vegan but not considered whole food. You could use some soy curls, tempeh or even tofu to make it WFPB. I have not tried it, but hear that you can freeze tofu and then thaw it and it totally changes the texture. Of course you would have to prepare in advance to use this method. This is a yummy dish. Let me know if you try it.

• 1 pound brown rice spaghetti
• 1 package Beyond Meat Crumbles
• 2 tablespoons tomato paste
• 1-1/2 cups salsa, we love Herdez brands
• 1 4-ounce can chopped green chiles
• 1 package reduced sodium taco seasoning
• 1 2.25-ounce can  sliced black olives
• 1/2 cup green/pimento stuffed olives, halved
• 3/4 cup vegan cheddar shreds (or use Brand New Vegan's cheese sauce)
• Garnish: sliced scallions, sour cream, vegan parm, avocado, jalapenos, (I only used scallions)

Cook pasta according to package directions. While it cooks add the crumbles, tomato paste, salsa, green chilies and the taco seasoning to a large skillet. Stir well.

Once the sauce is good and hot add your choice of cheese. Mix well (if you you shreds be sure they melt before you move forward).  Drain pasta and rinse with cold tap water. Add the pasta to the skillet and mix well. My skillet was very full so be careful.

Top with black and green olives and garnish with the toppings of your choice. 

Enjoy. This made about 6 servings. Serve with a side salad and you have a full meal.