Saturday, May 21, 2011

Veggie Stoganoff

While I'm on the topic of pasta, it's a good time to post another favorite creation of mine, something I like to call Veggie Stroganoff. Unlike Beef Stroganoff, this recipe uses vegetarian sausage and doesn't contain sour cream, but it is rich, winy, and plain delicious.

Veggie Stroganoff
- Whole Wheat Spaghetti
- GimmeLean Veggie Sausage, sliced in rounds
- Vidalia Onion, sliced thin
- Garlic, sliced thin
- Baby Portobella Mushrooms, sliced
- Cooking Sherry
- Vegetable Broth
- Packet of Onion or Brown Gravy Mix (optional)
- Baby Spinach
- Spices (onion powder, garlic powder)
- Pecorino Romano, grated

Boil pasta water and add the spaghetti. Heat olive oil in a skillet and saute onions until transparent, then add the garlic. Season with salt and onion and garlic powders and add the mushrooms. Add the sherry, and let simmer. When this has cooked down a bit, add some vegetable broth and a couple spoonfulls of gravy mix.
In a separate pan, brown the veggie sausage, then remove from pan and chop into bite-size chunks. Add sausage and spinach to sauce and simmer briefly just until the spinach is wilted. Serve over pasta, top with romano cheese, and dig in!

variations: substitute veggie ground beef or a veggie burger for the sausage, swap out the spinach for peas

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