When I put the word “vegan” in the title of a recipe I worry that it feels annoying to constantly mention that my food is vegan. When I don’t put vegan in the title people say “hey, aren’t you vegan anymore?”. What’s a woman to do? Eat pasta of course! Especially seitan sausages and pasta in a spicy tomato sauce. I kept this fairly mild, with a heat that builds, but you can adjust the heat as necessary. On to the recipe.
Yield; Four servings(425kcal per serving, this may change depending on what sausages you use) Cook time; 20 minutes
You’ll need;
- One tablespoon of non-dairy margarine
- Two cloves of garlic, minced
- One red onion, sliced
- One tablespoon of tomato puree
- One 400g/14oz tin of chopped tomatoes, blended with a blender/food processor until smooth
- Half a heaped teaspoon of cayenne pepper
- One teaspoon of basil, one of oregano
- Salt and black pepper to taste
- 300g/10oz vegan sausages, sliced (I used my seitan recipe to make mine, here’s the base recipe HERE I used half the stated amounts)
- 240g/8.4oz (dry weight) linguine
Method;
- In a frying pan over a medium heat, melt the margarine, add the garlic and cook for a minute
- While you’re working on the sauce, cook the pasta as per the instructions on the packet
- Next add the onion and sausage, and allow to cook for five minutes, stirring regularly. Then add the tomato puree and cook for another minute
- Then add the chopped tomatoes, herbs and cayenne pepper. Season with salt and pepper and cover with a lid. Allow to cook for ten or so minutes, stirring every now and then
- Finally, when the pasta is cooked, drain it and add it to the sausage and sauce. Give everything a really good mix to ensure it’s well combined, then serve
Bethany's Vegan Kitchen 