Yesterday evening, I made this tasty vegan pasta sauce. I served it with semi-wholemeal spelt spaghetti. I added some veggies too, of course! Instead of real mince, I used vegan seitan mince!!! I love seitan mince over real pork & veal mince anyway. So, this is how I did it.
Can you guess the ingredients in this lovely red sauce? Read on to find out, if you were right!
Step 1: Gather Your Ingredients!
Recipe: For 3 persons, each a big part!
seitan mince : 200 gr
Maldon sea salt
2 big red bell peppers ( red paprika ), cleaned, seeds, white bits & top cut out, cut into bigger parts —- They will get into the food processor later!
1 big fennel bulb, or 2 smaller ones, tubes & hard core removed, cut into thicker parts —– they will get into the food processor later!
2 fat cloves of garlic, peeled & chopped
mixed spiced dried chili pepper flakes, in a grinder
Provençal dried herbs :
1 teaspoon a fruity Extra Virgin Olive Oil
spaghetti seasoning: 1/2 teaspoon
350 gr of semi-wholemeal spelt spaghetti
700 ml of tomato passata
Step 2: Method!
1. First, put garlic & red bell pepper pieces in your food processor. Blitz until it is very fine, like this: see picture above!
Take a large cooking pot & heat up on high. Pour 2 big swirls of that fruity evoo in it. When hot, add blitzed red bell pepper garlic mix. Fry for a bit. Lower the heat if you need to. Add 1/2 teaspoon of Maldon sea salt & 5 grins of finely milled black pepper. Then, add 700 ml of tomato passata to the pot. Add 1 teaspoon of dried Provençal herbs & 1/2 teaspoon of spaghetti seasoning. Stir often. Then, I added 20 grins of that mill with mixed dried chili flakes in it. Cook for 5 minutes.
Now, place your fennel pieces in your food processor & blitz nearly fine. So, blitz for 3/4. You still need lots of pieces left to see, for the eye. Something like this: See 2nd picture above!
Add to the tomato sauce. Cook for a further 5 minutes or until the fennel pieces are just cooked through. Then, I added an extra 5 grins of that mill with mixed dried chili flakes in it. Your sauce will be a bit spicy in your mouth & lips but not too much, just right to taste the red bell peppers & the fennel too. Finally, I fried the seitan mince in some olive oil & added sea salt & black pepper. I fried it until it was browned on all sides. Add to the tomato-veggie sauce. Stir well. Taste again. Your sauce must be lipsmacking tasty! Cook your spelt spaghetti according to your packet instructions & drain well.
Serve instantly with a loved one! MMM,…!!! Go on, make it now! It is so refreshing with the fennel in here! The seitan mince is divine too & all Vegan deliciousness! xxx
You can also find it here on my blog & comments! http://sophiesfoodiefiles.wordpress.com/2015/02/06/vegan-veggie-pasta-seitan-spelt-spaghetti/