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Sunday, November 22, 2015


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Another "quickie" recipe this week!  We're eating pretty simply these days.  But, since many of you are preparing for the delights and excesses of American Thanksgiving, I thought it would be good to share this recipe I threw together a couple of nights ago.  You might want something like this in the days leading up to the feast, or afterwards when you, too, are wishing for a little simplicity!

I love one-pot pasta meals-- not much fuss or and very little time, but, with the right mix of ingredients, plenty of flavor and substance!

I have 3 more one-pot pasta recipes on my blog:

One-Pot Cheesey Farfalle (Bowtie Pasta) with Asparagus & Soy Curls  

My version of Martha Stewart's One-Pan Pasta

One-Pot Vegan Pastalaya (Jambalaya's Cousin)

Printable Recipe

Servings: 6

1 Field Roast Chipotle Vegan sausage (or your favorite), sliced and crumbled a bit
4 ounces  dry Soy Curls, reconstituted in 2 cups hot "chicken-y" vegan broth and drained
(or, you can use about 2 cups of any other vegan chicken sub strips)
2 cloves garlic, chopped
4 cups good-tasting "chicken-y" vegan broth (I like Better Than Bouillon No-Chicken Vegan Broth Base)
3 cups dry spiral macaroni (cavatappi) or similar pasta
1 lb. broccoli florets, cut into smallish pieces
2  Tbs lemon juice 
2 Tbs rich nutmilk or unsweetened vegan creamer (such as So Delicious Original Coconut Creamer)
1 ounce (about 1/2 cup) vegan parmesan sub (I like Go Veggie!) 
Salt and pepper to taste

Mix the drained Soy Curls, garlic and crumbled sausage together and place on a lightly-oiled baking sheet (rimmed).  Place about 4" under your oven's broiler and broil on high (watching often) until it starts to brown a bit.  Mix and turn and broil again until the mixture is lightly browned. Remove from the oven and scoop into a large pot. (NOTE:  If you prefer, you can saute the ingredients in a tablespoon or two of olive oil right in the pot.  I like to broil ingredients in order to brown without anything but a few sprays of oil.)

Cavatappi pasta
Add the broth to the pot and bring to a boil.  Add the pasta and adjust the heat to a good simmer.  Cover and cook for 9 minutes, stirring now and then.  Add the broccoli, cover and cook for about 3 minutes more, or until the broccoli is cooked to crisp-tender.

Stir in the lemon juice & creamer or nut milk, along with the vegan parmesan sub.  Stir well and taste for salt and pepper.

Serve immediately.

Nutrition Facts
Nutrition (per serving): 377 calories, 52 calories from fat, 5.8g total fat, 0mg cholesterol, 582.6mg sodium, 341.1mg potassium, 54.1g carbohydrates, 4g fiber, 2.1g sugar, 23.4g protein.



jacqui said...

Do you think this would work in a crockpot? Coming home from work with dinner ready would be great!

Bryanna Clark Grogan said...

Jacqui, I've never tried that. This page might have some ideas:
hat I would do for a quick work-day meal is just have all the ingredients ready to go, either the night before or in the morning before you leave. With everything assembled it takes about 20 minutes to have a nice dinner on the table.

plasterers bristol said...

Yummy!! not tried this before, sounds lovely. Thanks for sharing.