Spaghetti Diablo with Vegan Italian Sausage

I really wanted to make quinoa jambalaya again, but Big Spazz used my Tofurkey kielbasa for breakfast and left me with the Tofurkey Italian sausage, so here's the concoction for spaghetti diablo. If you have little ones at home, this is probably too spicy - it was a little too spicy for me, but no one else was suffering so I had to man up.

1 box whole wheat spaghetti (remember they were on sale at Longs)
1 package Tofurkey Italian sausage, sliced (we buy it when Island Naturals has their monthly 15% off sale)
2 cans of fire-roasted tomatoes
a lot of garlic, chopped (start with 2T, then add more until you feel like it's too much)
1/2 an onion, chopped
1/3 cup water
1 container of mushrooms, sliced
2 tsp. chopped chili peppers
1T. dried oregano
1T. dried basil
1 bay leaf
dash of sea salt
1T. dried parsley
black pepper
3-4 dashes of Tabasco (we use the Samura's homemade chili pepper sauce - shecret recipe)

Cook the spaghetti

In another pan, cook the sausage (use a little bit of water or veg broth if it starts to stick). Set aside.

Saute onion, garlic and mushrooms in same pan. Add more broth or water to saute. When mushrooms are soft, add herbs. Add the rest of the ingredients except the sausage. Let it boil, then turn it down, add the sausage and let it simmer. It's going to seem too wet, but once the spaghetti is cooked and drained, put the noodles directly in the pot of sauce. Let the noodles absorb the sauce a little and dig in!

Serve with some vegan parmesan on the side (almonds and nutritional yeast in a food processor) and a huge salad with your favorite dressing.


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