It really doesn’t get much easier than this, especially when you’re short on time to make dinner. It was my night to host writer’s group, so I needed something quick to whip up. I used Boca Crumbles, but Field Roast makes an Italian “sausage” that I think would work nicely as well.
INGREDIENTS:
14-16oz pasta, cooked
1 jar spaghetti or marinara sauce
1 bag Boca Meatless Crumbles (use as much as you want–depending on how “meaty” you want it)
Vegan mozzarella, shredded
Optional: 6-8 mushrooms, sliced
DIRECTIONS:
I added the frozen Boca Crumbles directing into the pan with the sauce, warming them together. I also added some sliced mushrooms and simmered everything for about 10-15 minutes. Top pasta with the sauce and cheese and you’re done! This is a great combination of carbohydrates and protein and perfect for the night before a hike or activity when you need some extra umph. Even for my morning run, I tend to go further, longer. Never a bad thing. Enjoy!
I am a big fan of boca crumbles…I only wish I could find them cheaper around these parts! Great recipe though…it would satisfy any meat craving in a snap!
Yeah, they’re not the cheapest, but every time I see a meat recall (or any animal product recall–which is a lot) I have no problem paying for these–it’s well worth it. And with this recipe, you could easily just use half a bag and save the rest for another meal.