KosherEye
<<< o >>> How To Make a Shlissel Challah <<< o >>> MATZO BREI – 8 WAYS <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>
Bookmark and Share
Italian Pasta with Seitan Sausage PDF Print E-mail

KosherEye.Com

Seitan_sausage-front
A KosherEye Signature Recipe

Ingredients

1 package vegetarian seitan sausage like Taftmasters*
1 green pepper, chopped
1/2 onion, chopped
12 ounces mushrooms, sliced
1 lb. tomatoes, chunked or chopped
1 clove garlic, minced
4 Tablespoons Extra Virgin olive oil
1/4-cup fresh basil (optional)
1 lb. pasta (vermicelli, thin spaghetti, papardelle)
1/3 cup Parmesan cheese (optional)

Directions

In a large fry pan, sauté garlic, onion, mushroom and pepper in oil. When vegetables are softened a bit, add tomatoes. Simmer about 5 minutes. Remove most of vegetable mixture from fry pan.
Bring a pot of salted water to boil and cook pasta according to package directions.
While pasta is cooking, place seitan in fry pan. Saute about 2 minutes, turn, and sauté until browned. Add back vegetables and gently mix. Add basil and stir in.
Drain cooked pasta.
Place pasta in serving bowl; Top with hot sauce.
Sprinkle on Parmesan cheese and serve.

Notes

Serves 4-5
* Extra bold, Italian spice taste. Use less if you are not a spice fan

Recipe: Kosher, parve, vegetarian


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods