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I’m Sabrina, a 20 year-old college student who believes that love and kindness - to yourself, your body, and others - can lead to magical things.

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Spaghetti and Veggies (Vegan Edition)



Hey loves! I’m super excited to share a recipe with you! I went a little nuts recently and made some spaghetti with "ground beef" (i.e. vegan "ground beef" crumbles). This was only after I made this recipe with real ground beef, which was an adventure in itself for sure. 

Before I even thought about making this, I stalked the meat department for a week, trying to summon the courage to buy some raw meat to cook (I feel your glares, vegans). Every time I was in the grocery store I would go back and forth between the different options, looking at prices, picking them up a few times, only to drop them and run away. 

Why all of the crazy behavior? Well, you may not know this, but I’m not the best cook in the world. Whenever I make things, it’s always more of an experiment rather than a full on meal. I try different things to see if I’ll like it or if it’ll work out, and sometimes I’m successful, while other times I all out fail at life (I’m thinking back to some fried coffee cookies I tried to make once. Yea…not the best idea). 




With all of my experimenting, I don’t really mind because I know the food will be properly cooked and will probably just lack flavor for the most part. With raw meat, it’s a whole other ball game. The potential for disaster is magnormous (I'm thinking E. coli, listeria, etc.) , and is why I went back and forth the whole week. 

Well, I decided to give myself a chance. Plus I got super tired of eating plain old spaghetti and jarred sauce, so I thought I’d sauce it up and share it with you. Although I was super scared of the results, it turned out amazing. It was flavorful and yummy, though it took me a while to find the courage to eat it. I kind of rushed the whole cooking of the meat process, which may have yielded in some chunky and weird shaped beef balls. Gross sounding I know, but that's just the way it is when I cook.  

This recipe is the one I’m most proud of for sure. It’s flavorful but is not drenched in bad for you stuff. Plus the vegetables I tossed in made it feel 1000%  more healthful and filling rather than without, so yay for that! You can also add in more of your fave veggies if you like, or swap out some of the ingredients I used for healthier options, like the vegan crumbles rather than the real ground beef. (And just FYI, the vegan crumbles were INSANELY cheaper than the real meat, had ingredients that I actually knew what they were, and essentially tasted the same as real ground beef minus the fat and uncertainty that can come with cooking with the stuff. Are we friends again vegans?).


Here I added carrots to the dish too. Spaghetti making is as versatile as you want it to be!





Vegan Beef Spaghetti Recipe
Ingredients:

1/8 box of whole wheat spaghetti {or spiraled zucchini}
3 cups of water
1/2 cup of faux beef crumbles {or real beef}
1/4 cup of spinach {or kale}
1/2 cup of frozen broccoli {and/or carrots}
1/4 cup diced onions and diced green peppers
1 cup of jarred pasta sauce
1 tbsp of vegetable oil {or avocado oil}
1 tsp salt {optional}

Directions:

1. Boil water on medium-high heat. Add salt as desired.
2. Add pasta to the boiling water. Reduce heat to medium or medium low heat (or risk the water boiling over, especially when you add the veggies). Allow the pasta to cook for four minutes.
3. After the four minutes, add in the broccoli and the spinach. Stir and let cook for 2 minutes.
4. After two minutes have passed, drain the pasta and veggie mix and let sit on a plate.
5. Add the tablespoon of oil to the pot on high heat.
6. Drop in a piece of onion to test how hot the oil is. If it is crackling and popping, add in the rest of the onion and green pepper mix.
7. Allow this to sauté (is this the right term for this? lol) for 30 seconds to 1 minute until the veggies start to brown.
8. Once they start to brown, immediately add the beef crumbles/ beef. Stir this around for 4 minutes. If it starts to stick to the bottom of the pan, add 1/4 cup of the pasta sauce. Keep stirring until the meat is fully cooked (no longer pink for the real meat).
9. After 4 minutes, add the rest of the tomato sauce. Stir for 1-2 more minutes.
10. Add the pasta, broccoli, spinach mix and stir. Reduce the heat to medium-low heat. Let this cook for 2 minutes more, and then bon appetit!

I hope you enjoy this recipe, even though there are probably millions just like this all over the web. If you have any suggestions to make this better, just comment below! 

With love,

Sabrina
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