Nutritarianism

Saturday, December 4, 2010

Pasta Primavera with Italian Seitan Sausage


This recipe was originally non-vegan/vegetarian, but I was keen on taking a recipe and converting it. It turned out to be delicious! Another one to keep in the roster. The seitan sausages I made were already quite spicy so I used a modest amount of spices in the rest of the recipe. You can adjust it to your preference.

You'll need to make your favourite seitan sausages, or try the Spicy Italian Vegetarian Sausages from Everydaydish.TV (video below). Make them a day in advance so they have a chance to get firm and have their flavours meld.


Pasta Primavera with Italian Seitan Sausage

8 oz. multigrain fusilli (or your favourite pasta)
4-5 Spicy Italian Vegetarian Sausages, cut into 1/2 inch
1 Tbsp organic canola oil
4 cloves garlic, crushed or minced
1 medium onion, diced
3-4 small zucchini, chopped
1 28oz. can diced tomatoes, drained
1/2 green bell pepper, chopped
1 Tbsp dried basil
1 cube vegan bouillon cube (dissolved in a little bit of hot water)
1/8 tsp red pepper flakes
Faux Parm (recipe below)

Bring a large pot of water to boil. Place fusilli in the pot and cook about 6 minutes or until al dente; drain.

In a large skillet over medium heat, heat 1 Tbsp oil and saute onion and garlic until tender. Add zucchini, diced tomatoes, green pepper, basil and bouilion. Season with red pepper flakes. Cook for 5 minutes, then add cut up sausage. Cook 5 more minutes.

Combine pasta and veggie/sausage mixture and heat through.

Serve with vegan parmesan sprinkled on top!


I really like this recipe for "parmasan cheese". It really does the trick in both looks and flavour!

Faux Parm

from the book Vegan on the Cheap

Yield 3/4 cup

1/2 cup ground almonds
3 Tbsp nutritional yeast flakes
1/2 tsp salt

Combine all. Store in freezer.

2 comments:

  1. Oh boy that looks good and I bet it makes great leftovers, too.

    ReplyDelete