Pasta with 15-Minute Burst Cherry Tomato Sauce with vegan sausages

 Pasta with 15-Minute Burst Cherry Tomato Sauce with vegan sausages

(recipe modified from epicurious)

YIELD: 4–6 serving

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes

 

INGREDIENTS

 

·       1 pound pasta

·       Kosher salt

·       1/2 cup olive oil

·       2 large garlic cloves, finely chopped

·       3 pints cherry tomatoes (I used 3 large tomatoes instead, cut into slices, then cut in half)

·       1/2 teaspoon freshly ground black pepper

·       Pinch of sugar

·       1 Package of Beyond Meat hot Italian sausages

·       Freshly grated Parmesan (for serving)

 

 

PREPARATION

 

1.     Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

2.     Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

3.     In the meantime, cook the sausages following directions on the package.

4.     Toss pasta with tomato sauce and cook on low for a few minutes, adding cut sausages.

5.     Top with Parmesan. 

Perfect recipe to use up those tomatoes overflowing from the garden!

 

Oven Roasted Tomato Sauce

 OVEN ROASTED TOMATO SAUCE

(recipe modified from food.com)

READY IN: 2hrs 20mins

Serves: 4-6

INGREDIENTS

2 lbs large tomatoes

4 garlic cloves, minced 

1 teaspoon dried Italian herb seasoning

½ teaspoon  sugar

1 teaspoon  salt

½ teaspoon  black pepper

2 tablespoons  olive oil

1 onion

Some fresh basil for added flavour.

 

DIRECTIONS

·       Preheat the oven 400°f.

·       Slice tomatoes in half, set aside.

·       Cut onion into small pieces

·       Pour the olive oil onto a large baking sheet and spread it around the sheet.

·       Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.

·       Place the tomatoes cut side down onto the baking sheet and add the onion.

·       Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.

·       Allow to cool.

·       Remove the skins and put the sauce into a large blender with the basil.

·       Reheat sauce if using immediately.

BBQ Jackfruit Sandwiches with Avocado Slaw

 BBQ Jackfruit Sandwiches with Avocado Slaw

(recipe from the minimalist baker)

Servings: 5

 

Ingredients:

 

BBQ JACKFRUIT

·       2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*)

·       1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)

·       3/4 cup BBQ sauce (ensure it’s vegan // plus more for topping)

AVOCADO SLAW (optional)

·       1/2 ripe avocado

·       1 Tbsp maple syrup (or sweetener of choice)

·       1 lemon or lime (juiced)

·       Salt + pepper (to taste)

·       Water (to thin)

·       2 cups shredded cabbage + carrots (Trader Joe’s has a great cruciferous veg mix)

FOR SERVING

·       4-6 whole grain vegan buns (GF for gluten-free eaters)

·       1/2 cup roasted salted cashews (or roast on your own*)

Instructions

1.              Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.

2.     Mix together BBQ seasoning and add to jackfruit. Toss to coat.

3.     Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.

4.     Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).

5.     Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.

6.     In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.

7.     Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.

8.     Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!

9.     Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

 

I didn’t have any cabbage, so my avocado slaw had no cabbage, just carrots.

 

Notes

*If you cannot find young jackfruit in water, we would recommend using young jackfruit in brine and rinsing thoroughly.
*To roast your own cashews: Toss 1/2 cup cashews in a bit of oil and sea salt and spread on a baking sheet. Bake in a 350 degree F oven for 10-12 minutes, or until roasty, fragrant and slightly golden brown.
*Nutrition information is a rough estimate calculated with avocado slaw and roasted cashews and without buns.
*Loosely adapted from Blissful Basil.