Treena's Beefless Spaghetti...the recipe!

I had a friend stop by my house while I was cooking spaghetti...she said, "Hmmm, whatcha cooking? It smells like spaghetti!" I said, "It is spaghetti. It's almost done....do you want a plate?" "Oh nah...I don't want none of that vegan stuff you be eating." 😂😂 Why it gotta be like that?? Suit yourself. I was planning to eat the whole pot all by myself anyway! LOL. In college, that was one of my favorite meals to eat (I had graduated from the flavored ramen noodles), and if you cooked enough of it, it could last you for 2 or 3 days! Side note: I ain't knockin' those ramen noodles though....I was the model, broke USC college student and that's what got me through hard times!😂

What you need:

Like I said, whenever possible, I only use organic, non-GMO or all-natural products. (I know I can't avoid all chemicals/pesticides that we eat, but I at least try).  You don't have to though:

1/2 bell pepper

1/2 carton of portobello or white mushrooms

1/2 small white onion

3 tbsp. of sesame, grapeseed, or avocado oil (plant-based oil)

1 box of whole wheat angel hair pasta

1 bottle of marinara sauce (I use the portobello mushroom pasta sauce)

1 pack of Beyond Meat beefless crumbles (they're vegan, non-GMO, soy-free, and no cholesterol!)

Spices:

Let me reiterate, I typically don't measure my food or spices when I cook. 😂 I measure with my eyes, and I season to taste! LOL. Here are the spices I use for my spaghetti:

Pink Himalayan sea salt

Cayenne Pepper

Black Pepper

Oregano

The veggies:

Diced white mushroom, white onions, and bell peppers

1. Dice up the white or portobello mushrooms, bell peppers, and onions
2. In a small frying pan, heat 1 tbsp. of oil (medium heat), then add veggies (I season the veggies with Himalayan salt, black pepper, oregano, and cayenne pepper once I add them in the heated oil)
3. Stir fry the veggies for about 5-7 minutes
4. Set veggies aside (for now)

The Noodles:

1. Boil 4 quarts of water in a sauce pan
2. Add the noodles and 1 tbsp of oil, stirring gently until water boils again
3. Cook noodles for 7-8 minutes
4. Drain and rinse with cold water in a spaghetti strainer.

The Beefless Crumbles:

1. Heat oil in a cast iron skillet (or regular frying pan) on medium heat
2. Add the beefless crumbles
3. Stir the beefless crumbles consistently for about 5-6 minutes (I season the crumbles once I add them in the pan.)
4. Add the onions, bell peppers, and mushroom...stir for 1 minute
5. Turn heat on low and add the marinara sauce
6. Cover and let simmer for 8-10 minutes
7. In a large pot, mix the noodles along with the marinara sauce, veggies, and beefless crumbles--and enjoy!

Beefless crumbs and veggies (cooked)

Marinara sauce, beefless crumbs, and veggies

Voila! The finished product!

Ohhhh-You know the friend that came by my house that day while I was cooking this spaghetti?? Yeah, her.  She ate two plates of it!😂😂 Enough said! Well that's it for me. Check you later! Please leave a comment and let me know what you think! Thanks!

-The Vegan World Traveler