Being vegan does not mean we need to sacrifice in terms of flavor or texture, but to be honest it does take a little extra work sometimes. The freezer is such an underrated tool. Its not just for frozen vegetables people! By making things like my pulse “meat” recipe and freezing them in batches, it makes week night dinners a breeze. Now, we have a protein packed meal full of veggies, lentils and steel cut oats that comes together in less than an hour!! Oh, and there’s wine. Surprise!
- 3 Tablespoons olive oil
- 2 yellow onions, chopped
- 3 garlic cloves, finely chopped
- 1/3 cup red wine
- 2 28oz cans whole plum tomatoes
- 1/3 recipe pulse 'meat' recipe, or 3 crumbled veggie burgers, thawed
- salt, pepper and Italian seasoning to taste
- 1 box fettuccine pasta
- Step 1 1. In a large sauce pot over medium heat, add the oil. When it moves in the pan like water, add the chopped onions and garlic. Sprinkle with salt to release the moisture and build layers of flavor. Stir often.
- Step 2 2. When the onions are lightly browned, add the wine. Stir until almost dry, then add the tomatoes.
- Step 3 3. Crush the tomatoes with a potato masher or spoon. Let it all cook uncovered on medium low for 30 minutes.
- Step 4 4. While the sauce is cooking, cook the pasta. I like fettuccine because it supports this hearty sauce, but use what you prefer.
- Step 5 5. Add the pulse meat (recipe on the blog!) or crumbled veggie burgers to the tomato sauce. Cook and stir for ten minutes.
- Step 6 6. Season to taste with salt, pepper and Italian seasoning. There are so many variables with seasonings in sauces, especially tomato based since some varieties of tomatoes are bolder in flavor than others. Its important to season gradually, and always taste after each addition.
- Step 7 7. Serve over pasta, and the rest of the wine that you used in the recipe for brownie points 🙂