Faux Meat Marinara Sauce
It has been a busy week in the MOB house. Someone started grad school and neglected many of her favorite hobbies such as: cooking, blogging, bathing, catching up with friends. So, when the long weekend rolled around, I knew it was time to get busy in the kitchen – if only to remind Grant Park why he wants to marry me.
This faux meat sauce came together quickly, and flavor-fully, which is a double win for me these days. My eats have been less exciting lately, not only due to my new schedule, but also because I’ve been emphasizing more veggies and protein. I know, I know…isn’t that what I’m always saying. But, really, I’ve been keeping a lid on snacking and overdoing it – even on the healthy stuff (hallo watermelon addict)! Someone has to try on wedding gowns soon, and I’m preemptively taking extra good care of my diet and exercise habits. Anyways, back to the sauce that I could eat by the bowlful…
You see, I was having this huge pasta craving. Like nothing else could, would satisfy me. Thankfully a saucey sauce packed with protein and nestled into fresh spaghetti squash wound up on my table. For those who have not tried spaghetti squash, you are in luck, because fall is the season for squash. Promise me you will scoop one up at the store. It’s easy to cook – just wash the outside, poke some holes with a knife and microwave in 3-4 minutes increments until it gives a little when you squeeze the sides. Cut open and allow to cool. Scoop out seeds and shred with a fork. Voila. The perfect base for any noodle dish with far less calories and carbs.
And, if you don’t have a squash or noodles at home, feel free to eat this like chilli. Seriously, I know what will be cooked for football Sundays in the very near future in the MOB house.
Faux Meat Marinara (serves 4)
- 1 tsp. olive oil
- 1/4 red onion, diced
- 3 cloves garlic, minced
- 3 stalks organic celery, diced
- 1 medium zucchini, diced
- 2 + 1/2 cups faux ground meat (or crumbled tempeh)
- 1 can organic diced tomatoes
- 1 cup organic tomato sauce
- salt & pepper
- 1 tsp. dried oregano
- 1/4 cup fresh basil
- 1/4 tsp. red pepper flakes
- parmesan cheese
- nutritional yeast
- extra basil
In a heavy sauce pan heat the olive oil over medium. Add diced onions, garlic and celery. Saute for a 3 minutes, just until tender. Toss in the zucchini and cook for another 2 minutes. Crumble in your (faux) meat of choice. Stir in tomatoes and sauce, as well as spices. Allow sauce to simmer for 15 minutes without a lid.
Serve immediately over spaghetti squash, whole wheat pasta, or eat in a chili fashion.
This tastes better the next day, so you may want to double the recipe.