|2 servings||calories per servings 710||protein serving 44 g||carbs per serving 111 g||total fat per serving 10 g|
Spaghetti night meets meatless Monday in this entirely plant-based and super-tasty dish. Made from wheat gluten, seitan is high in protein and has a color and texture similar to meat, making it a great stand-in for the ground beef or pork you might usually put in your spaghetti sauce. Shredded carrot and summer squash also make their way into the sauce, adding subtle, sweet flavors as well as lots of nutrients and fiber to make your meal all the more satisfying. The essential Parmesan topping for this dish is actually a blend of nutritional yeast and ground pecan, and has a similar in taste and texture to Parmesan cheese while being totally dairy-free.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||111 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Peel onion. Chop 3/4 cup (save any extra for another use).
• Shred squash on a grater.
• Shred carrot on a grater.
• Peel and mince garlic.
• Finely chop red pepper.
• Roughly chop seitan.
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While water heats, place a saucepan over high heat. Add 2 teaspoons olive oil. When oil is hot, add seitan. Cook, stirring, until browned all over, 4-5 minutes.
• Add onion. Cook, stirring, until onion is translucent, 1-2 minutes.
• Add garlic. Cook, stirring, until fragrant, about 1 minute.
• Add squash and carrot. Cook, stirring, until carrot begins to soften, about 2 minutes.
• Add red pepper, tomato sauce, Italian spice blend and 1/4 teaspoon kosher salt. Cook, stirring, until mixture boils.
• Reduce heat. Simmer, stirring occasionally, 10 minutes.
While sauce simmers:
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
• Reserve 1/4 cup cooking liquid. Add to sauce.
• Drain pasta.
• Divide pasta between 2 plates. (If pasta has become sticky, toss with a splash of reserved cooking liquid.)
• Spoon sauce over each plate. Garnish with vegan pecan ‘cheese’, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...