2 plant-based tofurki Italian sausage, ground
1 large onion, chopped
1 medium red and green bell pepper, chopped
1 cup chopped mushrooms, optional
1 tbsp olive oil
1/3 vegan red wine, non alcohol is optional
Instructions
In a frying pan, add olive oil and onions, peppers. Fry until done. Remove onions and peppers from the pan into a side dish. Add the tofurki Italian sausage to a food processor and ground them into chucks then add the ground tofurki into a frying pan with 1 tbsp of olive oil. Fry until brown.
Boil about 2 cups of elbow macaroni until al dente. Drain into a strainer and rinse with cold water. In a large pot add the onions and peppers, cooked ground tofurki, add the red wine to the pasta sauce and add the sauce. Simmer for about 3 minutes and add the macaroni noodles.
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