Plant Based Spaghetti

Spaghetti without meat

Spaghetti Recipe for the plant based eater:
Ingredients:

8 oz. whole wheat spaghetti noodles

3 cups mushroom broth

3 cups sliced fresh mushrooms

2 cups sliced fresh celery

1/2 cup dry soy sausage bits or vegan meatballs, optional

1/2 cup canned artichoke hearts (packed in water, drained) optional
1 small eggplant with ends removed and diced 1", optional
4 kale leaves, julienne cut, optional

1 25 oz jar tomato sauce such as "Muir Glen Garlic Roasted Garlic Organic Pasta Sauce"

2 oz sliced black olives, optional

1/2 cup fresh chopped parsley

1/4 cup fresh chopped basil

2 teaspoons Bragg 24 Herb Seasoning
1 teaspoon oregano flakes

3 large cloves fresh garlic, minced

black pepper to taste

Note: sometimes I add some or all of the optional ingredients and sometimes none just to mix it up.

Put one large pot of cold tap water on to boil for the pasta.  After water is boiling add the pasta and cook until just soft, or "al dente".  Don't overcook!!!  Drain but do not rinse the noodles.
While the water is getting hot and the pasta is cooking, place mushrooms in skillet over medium heat and saute until golden brown, add eggplant, garlic, soy sausage and mushroom broth.  Simmer for 3 minutes then add all remaining ingredients and turn the heat to low.  Let simmer until the pasta is done.
Combine sauce mixture with pasta and toss to coat.

Top with a spoonful of nutritional yeast mixture:

Nutritional Yeast Topping mixture, keep in airtight container:
1/4 cup nutritional yeast
1/4 cup flaxseed meal
2 tablespoons chia seeds
2 tablespoons dry parsley flakes
1 teaspoon garlic powder
dash of black pepper

Serves 4