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Rigatoni with Garlic-Ricotta & Field Roast

July 10, 2014 by Epicurean Vegan

Rigatoni with Garlic-Ricotta & Field Roast -- Epicurean VeganThanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.

Rigatoni with Garlic-Ricotta & Field Roast
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.
Author: Epicurean Vegan
Cuisine: Italian
Serves: 4
Ingredients
  • 1 lb Rigatoni pasta
  • 1 C tofu ricotta (see link above)
  • 2 cloves garlic
  • ¼ C vegetable broth (I used a tsp of Better Than Bouillon + water)
  • 2 Field Roast sausage links, Italian Seasoning flavor
  • 1 tomato, chopped
  • ½ C parsley, chopped
Directions
  1. Cook the pasta according to package instructions.
  2. Mince the garlic cloves in a food processor, then add the ricotta and vegetable broth. Process 30 seconds, or until smooth. Transfer to a small saucepan and heat over medium-low heat until heated through.
  3. Meanwhile, saute the Field Roast in a skillet with a tad of olive oil.
  4. To serve, top individual servings of pasta with some sauce, Field Roast, tomatoes and parsley. Enojy!
3.4.3177

 

 

Filed Under: Dinners Tagged With: fast and easy, Field Roast, garlic ricotta, Italian, parsley, rigatoni, tofu ricotta, tomatoes, vegan ricotta

Meatless Mushroom Ragu

August 1, 2013 by epicureanvegan

Meatless Mushroom Ragu -- Epicurean VeganHello! I didn’t forget about all of you; I’ve had a very busy month of traveling. I spent a couple of weeks traveling around Northern California on a little book tour—you can read about it HERE if you’d like. I now get to spend 8 days in New York City this month with my dear friends Kerrie and Nicole! I’ve thrilled to be going on this trip, especially since I’ve never been to the Big Apple. I’m hoping I get a chance to check out some of Alicia Silverstone’s favorite NYC vegan eateries while I’m there. Any recommendations of your own?

In the meantime, I’ve been enjoying not living out of a suitcase for a few days and I finally got back in the kitchen. I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we’re not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day—a real time-saver. There wasn’t much to do the night before, so I threw it all together in about 15 minutes around noon.

INGREDIENTS:
1 Tbs olive oil
1/2 C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

DIRECTIONS:
In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.

Meatless Mushroom Ragu -- Epicurean VeganTransfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.

Meatless Mushroom Ragu -- Epicurean VeganTransfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.

Meatless Mushroom Ragu -- Epicurean VeganServe over cooked pasta and top with fresh basil. Enjoy!

Meatless Mushroom Ragu -- Epicurean Vegan

Meatless Mushroom Ragu
 
Print
I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we're not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day---a real time-saver. There wasn't much to do the night before, so I threw it all together in about 15 minutes around noon.
Author: Epicurean Vegan
Serves: 4-6
Ingredients
  • 1 Tbs olive oil
  • ½ C onion, diced small
  • 3 cloves garlic, minced
  • 2 Field Roast sausages, Italian Seasonings flavor, crumbled
  • 1 28-oz can fire-roasted crushed tomatoes, undrained
  • 2 C mushrooms, chopped
  • Salt and pepper, to taste
  • 1 Tbs balsamic vinegar
  • 3 Tbs port wine
  • Chopped fresh basil
  • Optional ingredients: diced zucchini and/or bell pepper
  • 1 lb Rigatoni pasta
Directions
  1. In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.
  2. Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.
  3. Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.
  4. Serve over cooked pasta and top with fresh basil. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: basil, crock pot, easy, make ahead, meatless, mushrooms, Pasta, ragu, rigatoni, vegan slow cooker

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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