Monday, May 22, 2017

Johnny Marzetti


This is another recipe inspired by a childhood food memory. My mom used to make a similar dish, probably because it was a cheap and easy way to feed seven people. I love carbs and love-love anything with pasta so I had to update this recipe with some vegan swaps, and it turned out great. I have made it a few times and my family really loves this version.

Johnny Marzetti


12 oz pasta, cooked according to package directions

1 tsp olive oil
1/2 white onion, diced
1 clove garlic, minced
8 oz button mushrooms, sliced *

1 tsp dried fennel
1/2 tsp chili powder
3 tbsp nutritional yeast
1/4 tsp paprika

1/2 cup water
1 tsp vegetable bouillon
1 bag Boca Crumbles, or Gardein Beefless Ground (whatever TVP you like)

16 oz jar of spaghetti sauce
1/2 cup artichoke hearts (packed in water)
1/2 cup plain unsweetened soy milk (optional, but brings a nice creaminess to the dish)
1/2 cup vegan parmesan
Salt and pepper to taste

* I have also used 1 oz dried porcini mushrooms cooked in a 1/2 cup of water. Which was amazing, too.


Cook the pasta according to package directions, and then drain and reserve the pasta. Use a smaller pasta like shells, elbows, etc.

Heat the olive oil over medium heat in a large frying pan or saucepan (you need a good size with taller sides). Add the diced onion and stir until the onion begins to soften, then add the garlic and the sliced mushrooms. Cook until the mushrooms start to release liquid and soften up. Next, add the seasonings which are: fennel, chili powder, nutritional yeast and paprika. Stir to coat everything and then add the water, bouillon and meatless crumbles. Stir and continue to cook until the crumbles thaw out and heat through (you may need to add a little more water if it starts to stick. Once the crumbles are heated through add the spaghetti sauce, artichoke hearts, soy milk (if using) vegan parmesan, and salt and pepper to taste. Finally, stir in the prepared pasta and enjoy!

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