Meat-free: Veggie Spaghetti
This is a twist on an old family favorite. My mom regularly made, what later became known as, “Polish” spaghetti. It’s basically a stove-top version of mostacchioli, but with spaghetti noodles. On occassion, I replace the ground beef with veggie protein crumbles for a meatless meal option.
You will need:
One package of vegetarian protein crumbles; one 32 oz. jar spaghetti sauce (or your own homemade sauce); one jar of stewed tomatoes; one carrot and one zucchini pureed in food processor. You will also need one 16 oz. package of uncooked spaghetti noodles and one package of dry spaghetti (italian) seasoning (or your own blend of oregano, basil, etc.).
Optional: for extra veggie and flavor,you can add fresh garlic and pureed red pepper.
To prepare:
In a large stock pot, break apart and heat the protein crumbles in olive oil thoroughly. Add sauce and 3/4 of jar of water. Add stewed tomatoes, dry seasoning, pureed carrots and zucchini. You can add the optional garlic and pureed red pepper at this time. Stir and cook over low heat until mixture comes to a low boil. Add (uncooked) spaghetti noodles, broken in half or thirds. I usually add about 3/4 pound of noodles. Continue to cook over low heat, stirring frequently, until noodles are cooked to your liking. Remove from heat and let sit 10 minutes. As spaghetti cools and thickens, you may find that you need to add additional sauce.
Top with fresh grated parmasan cheese. Serve with homemade bread and salad. This veggie “Polish” spaghettis is a quick, delicious and healthy meal option, loaded with veggies and good enough to fool any meat-eater (should that be your goal).
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