Sausage and Bell Pepper Casserole

Adapted from ShopRite Recipes.

INGREDIENTS:

• 1 pound vegan Italian sausage (or 2 cups Butler soy curls rehydrated with chik'n broth)
• 1 tablespoon oil
• 2 onions, diced
• 4 cloves garlic, minced
• 4 medium red bell peppers, diced
• 2 cans petite diced tomatoes, drained
• 1 pound mushrooms, quartered
• 1 - 24 oz jar marinara sauce
• 4 cups water 
• 1 teaspoon Italian seasoning
• 16 ounces pasta, uncooked
• 1 package Daiya mozzarella cheese

METHOD:

• In a deep skillet cook onion, garlic and red bell peppers with oil for 6 minutes.
• Stir in tomatoes, marinara sauce, water, Italian seasoning, mushrooms and sausage
• Salt to taste and bring to a boil
• Divide uncooked pasta evenly between two casserole dishes
• Spoon a few cups of sauce over pasta and stir to combine
• Spoon the rest of the sauce on top of the pasta
• Cover casseroles and bake at 350 degrees for 50 minutes
• Remove from oven, sprinkle Daiya cheese on top, recover and let stand for 15 minutes

Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

INGREDIENTS:

• 1 box spaghetti or fettuccine
• 1 tablespoon Earth Balance
• 2 cloves garlic, minced
• 1 onion, finely diced
• 4-6 cups fresh vegetables (carrots, bell pepper, broccoli...)
• fresh basil

• 1 head cauliflower

METHOD:

• Cut cauliflower up into equal pieces and steam until tender; set aside to cool
• Cook paste according to directions in water used to steam cauliflower
• While pasta is cooking, melt Earth Balance in large pot
• Add onion and garlic and cook on low until onions are transluscent
• Add vegetables including broccoli stems (not florets) and cook until barely tender
• Add broccoli florets and continue cooking until florets are barely tender
• Place steamed cauliflower into blender or food processor and puree until smooth
• Add cauliflower sauce, basil and pasta to vegetables and combine

Eggplant and Pepper Pasta

Adapted from Redbook

INGREDIENTS:

• 1 1/4 pounds eggplant, diced
• 1/2 pound mixed sweet peppers, cut into chunks
• oil
• 1 box whole grain pasta, cooked according to package directions
• 1 onion, quartered and sliced
• 1 package Trader Joe's beef-less ground beef
• 4-5 tablespoons ketchup
• 1/2 cup water
• salt

METHOD:

• Heat oven to 475 degrees
• Toss eggpant and pepper with oil and spread on large baking sheet
• Roast 20 minutes, stirring pieces once or twice until browned and tender
• Heat oil in large skillet and saute onion until tender
• Add beef-less ground beef, crumbling with spatula while heating through
• Combine water and ketchup, stir in and heat through
• Stir in roasted eggplant and pepper along with cooked, drained pasta
• Salt to taste

Spaghetti with Tomatoes, Mushrooms and Peppers

Adapted from Food.com

INGREDIENTS:

• 13.25 ounces whole grain spaghetti, cooked
• 2 tablespoons oil
• 5 cloves garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 10 ounces mushrooms, sliced
• 2 yellow peppers, sliced into matchsticks
• 1 pint grape tomatoes, halved or quartered
• 8 ounces diced tomatoes (I freeze fresh diced tomatoes in 8 oz. portions but can use a can.)

METHOD:

• Cook pasta to al dente; drain
• Saute garlic, basil and oregano in oil for a few minutes
• Add mushrooms, pepper and tomatoes; saute for about 10 minutes until tender
• Stir in cooked pasta
• Salt to taste