Big Bowl of Pasta
Ingredients
- 6-8 cup of portabella mushrooms (depending on their size)
- 1/2 an eggplant
- 1 tbsp tomato paste
- 1 tbsp olive oil **
- 1 tbsp tamari sauce
- 1 tbsp balsamic vinegar
- 1 tsp of italian seasoning, dried oregano and basil each
- 1 tsp umami seasoning (optional)
- Salt and pepper to taste
- Plus
- Spaghetti/pasta of choice
- Vegan parmesan
- Fresh arugula and basil
Preparation
Start by finely dicing all of your cleaned, peeled and prepped veggies
Heat up olive oil in a large sauce or sauté pan and sauté onions, mushroom and eggplant, celery, carrot and garlic (in that order) until veggies are nicely browned, fragrant and all excess water is gone. This will take a good 20 minutes. Don’t rush this step as it bring out tons of flavor
Crumble tofu with your hands or a fork, add to the pan and continue cooking for another 5 minutes
Stir in tomato paste and cook for another minute
Add canned tomatoes, balsamic vinegar, tamari sauce, herbs and seasoning, cover with a lid and let simmer on low heat for 30 minutes
Occasionally stir to avoid burning. If more liquid is needed add splashes of water, ideally some of the pasta water. Serve over your favorite pasta and enjoy
