Fusilli Salsa Ricca

This is now a favourite of mine, it is so yummy and we devoured it in minutes.  Med inspired, but with many of my MWV touches as always, to ensure ultimate pleasure.  Child-friendly, therefore great for picky kids.  It has a fair amount of ingredients, but the great thing is, it’s very easy to make.

INGREDIENTS

1 medium sized onion, finely chopped

2 cloves garlic, finely chopped

1 medium sized zucchini (courgette), processed until small

3 medium sized mushrooms (around  1½ cups), half processed until very small

4 cups tomatoes, processed in a high speed blender (Vitamix is the ultimate – UK 0r US)

1 Tbsp agave nectar (US or UK)

1 Tbsp vegan margarine (leave it out if you wish)

olive oil for frying

2 Tbsp tomato paste

½ cup (125 mL) wine (white or red) – or else use grape juice as a non-alcoholic alternative

2 cups either TVP (US or UK), or other meat substitute. Or you could use crushed pecan nuts & precooked lentils if you wish –  if so use 1½ cups lentils and ½ cup nuts

himalayan salt (US or UK)

1 tsp curry powder

2 bayleaves

METHOD

Fry the onion and garlic in the olive oil until slightly golden, then add the remaining veggies. Stir them until they begin to soften, then add your tomato paste.
Now add your veggie mince (ground crumble) – I used Linda McCartney.
Next, add the wine and stir for a couple of minutes.
Finish off by adding the rest of the ingredients.
Cover, and simmer for half an hour or a little longer if needs be. Taste for salt – the sauce should be a deep red colour, and must thicken nicely. Serve with your favourite pasta – fusilli works very well. Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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