Spaghetti & S’meat Sauce
April 6, 2012 Leave a comment
Also known as…
Vegan Spaghetti Bolognese
Approximately 1 lb of seitan, already cooked in broth
1 T olive oil
1 T palm shortening (confession: I used butter, which made ours less than vegan)
1 sm onion, finely chopped
1 large green or red bell pepper, chopped
1 T minced garlic
1/2 tsp salt
1 24oz jar of spaghetti sauce (use your own if you’re a better person than I am)
1 tsp each of dried parsley, basil, oregano & thyme
pinch of black pepper
1/2 tsp sugar
In a food processor, finely chop the seitan until it resembles ground beef, and set aside. Combine oil and shortening in a large saucepan over medium-high heat and sautee onion and pepper until softened. Add seitan, garlic, and salt, and sautee over medium high heat approximately 2-3 minutes. Add remaining ingredients and bring to a low boil. Reduce heat to lowest setting and let simmer at least 20 minutes or until you are ready to serve. Serve over spaghetti.
I think this is my favorite seitan meal so far, and it seemed to go over with the family as well. Seconds were provided and we didn’t have leftovers. This was our meal before heading out to Holy Thursday Mass. First Shift of Kids is preparing for First Eucharist, and in our parish those are the kids who get their feet washed. It was pretty amazing to see our children experience that part of the liturgy first hand. It was also a long, long night for a passle of second graders to power through, but power through they did.
And now it’s time to prepare for the home stretch!