Tag: Quick Vegan dinner

Spaghetti Squash Spaghetti

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IMG_2448

SERVES 4:

1 small/medium Spaghetti Squash

1 bottle of Spaghetti sauce

1 pkg of Beyond Meat Italian Sausage

1/2 White Onion

2/3 cloves of Garlic

1 Sprig of Fresh Parsley

2 TBSP of  Olive Oil

*Spices:

Sea salt

Pepper

Rosemary (optional)

*You can add extra spices to enhance the Spaghetti Sauce if you wish.

Directions:

Cut the Spaghetti Squash in half

Place both halves on cookie sheet.

Use 1 Tablespoon of Olive oil on both halves of Squash w/a dash of sea salt. Place on cookie sheet face down and place in oven (375 degrees), for 30 minutes

Cut Onion and saute in pan w/ Olive Oil  and add Sausage.

Once Sausage and Onions are done, add Spaghetti sauce. Let simmer on low.

When Spaghetti Squash is ready. Take a fork and shred the insides out and add to the sauce (with the Sausages).

Dinner is served! Enjoy!

Spicy Tofu w/ Veggies and Brown rice

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IMG_3265SERVES 4

2 Cups of Brown rice

1/2 bag of frozen Broccoli (or you can use fresh)

1 box of Mushrooms

1/2 White onion

3/4 Garlic cloves

1 pkg of Firm Tofu

1/2 TBSP of Olive oil

*Spices:

Red Pepper flakes

Sea salt

Pepper

*Disclaimer: I use my spices liberally. If you are on the conservative side when it comes to flavor, I suggest 1 tsp of each spice (or less).

Instructions:

Cook the brown rice (follow the directions on the packaging)

Use a Tofu press(or you can use two heavy pieces of dishware), to press the water out of the Tofu. Once that is done. Cut Tofu in cubes. Marinate w/Amino Acids (or your choice of  marinating sauce), for about an hour.

Place Tofu in oven on baking sheet at 375 degrees

Place the Olive oil in the skillet with the Mushrooms, diced Onions and Broccoli. Add the spices. Also, add the Garlic right before you are done with the Veggies so it doesn’t burn.

Now , Enjoy!