This is one of those go-to recipes which satisfies the toughest critics, omnivores, and preschoolers alike. I like to make a pretty big batch and freeze it for lazy days. Spaghetti can definitely lack in the nutritional department, so I try to incorporate as many healthy elements as possible into this dish. For one, using gluten-free spinach fettuccini noodles. These noodles do not contain wheat, rather, they are made with brown rice flour and spinach. Secondly, I use textured soy protein (TSP), which is a very versatile high protein, high fiber meat substitute. It is so simple to add to your dishes, because it will take the flavour of whatever it is you are cooking. Since it is dehydrated, it needs to cook along with your dish or be reconstituted in water ahead of time.
Also, in this recipe I used canned tomatoes; in the summer time we use fresh tomatoes straight out of our garden.
Here is the recipe:
Vegetarian ‘Meaty’ Spaghetti Recipe
Makes 8 servings
- 2 cans good quality whole tomatoes
- 1 cup organic TSP (textured soy protein)
- 4 cloves garlic, minced
- 2 tablespoons dried oregano
- approx. 10 basil leaves, roughly torn
- 1 tablespoon olive oil
- 1 teaspoon organic raw sugar
- 1 teaspoon chili pepper flakes
- a pinch of kosher sea salt and freshly ground pepper
- Heat olive oil in a large saucepan over medium heat.
- Sauté garlic, stirring occasionally until slightly browned.
- Add the tomatoes and bring to a boil. Reduce heat, and let simmer.
- Add oregano, basil, chili flakes, sugar (to cut the acidity) and salt and pepper.
- After about 10 minutes, using a handheld blender, blend the tomatoes into a sauce.
- Add the TSP. Do not blend this.
- Let simmer for 30 minutes.
- Boil pasta noodles according to directions.
- Remove from heat and drain pasta.
- Plate pasta and top with spaghetti sauce.
- Serve and enjoy!