So here is the first of a series of recipes that are QUICK and EASY to make. These recipes/menus are tried and tested in my house and I rely on them a lot for days when life gets busy or I'm tired, or a combination of both. They are generally pantry-based meals too which means that I usually have everything I need for them.
In fact, one of the unexpected benefits of going vegan is how many of the ingredients are shelf-stable, even plant-milks. I love it! It really makes life easier and cheaper ... bulk buying staples means you are always prepared and it saves money.
This spaghetti recipe is so simple and satisfying that we rely on it probably the most of all my recipes. Everyone here loves it, so it's a perfect supper to follow up a more experimental meal from the night before...and it means great left-overs for lunch the next day!
So much of home-cooking is intuitive, so I'm going to first go through step-by-step with pictures, but you can scroll to the bottom of the page for a printable recipe. Also, this recipe uses Textured Vegetable Protein, so here's my post on TVP if you don't know what it is or how to use it!
1. Put a kettle of water on to boil. Set water to boil for spaghetti noodles too.
2. Chop an onion and saute with about 1-2 tablespoons of oil.
3. Peel and roughly chop 1-2 cloves of garlic, add to onions and saute.
4. Once onions and garlic are translucent and fragrant, take off the heat and add 1
cup of Textured Vegetable Protein and 1 cup of boiling water and stir. Set aside for
5. By now, your pot of water should be boiling, so you can take this moment to add
your spaghetti noodles.
5. Start your can opener! Time to add a can of tomatoes and a can of dairy-free
tomato soup. Then add oregano and basil, salt and pepper -- all to taste. I estimate
every single time.
6. Heat the sauce on medium to high until it starts to bubble up and then turn it
low to simmer. Let this simmer as long as you have time for -- it can simmer on
low for a long time, but tastes great simmering for as long as it takes to finish
cooking the noodles, whip together a simple salad or cut up a veggie plate if you're
up to it.
7. And finally, I pull out my kitchen's MAGIC WAND. My kids collectively don't
like texture -- sigh -- so I blend EVERYTHING. It's actually a great way to get
kids to eat a ton of veggies in soups too, so I guess I shouldn't complain too much.
And there you have it! A really super easy and quick supper that you can throw
together last minute. Here's Peter digging in ...
Click here for the printable recipe!