Ingredients
Meatless Sausage Crumble Ingredients
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1 cup (120 g) Fennel & Sage Plant Protein Mix
⅓ cup water
1 teaspoon liquid aminos (see note)
1 teaspoon maple syrup (see note)
1 tablespoon oil for pan frying
Pasta Ingredients
¼ cup vegan pesto (see note)
½ red pepper, diced
1 cup orecchiette pasta
salt, to taste
1 tablespoon oil for pan frying
Directions
Making Meatless Sausage Crumbles
Put Fennel & Sage Plant Protein Mix into a bowl. In a separate cup, combine water, liquid aminos and maple syrup (see Note).
Gradually add liquid into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.
Heat a wide pan over low heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Once crumbles are in the pan, increase heat to medium and cook for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan and let cool.
Preparing the Pasta
Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Add diced red pepper and a pinch of salt. Sautee for about 5 minutes until soft.
Cook pasta in boiling water according to instructions on the package.
Combine cooked pasta, sautéed red pepper, “sausage” crumbles and pesto sauce. Stir gently until well mixed.
Drizzle with olive oil for a nice finishing touch. The pasta can be served warm or refrigerate and serve as a cold pasta salad.
Recipe Note
Note: Seasoning the water with liquid aminos and maple syrup is optional, but doing so gives the crumbles a nice balance of depth and flavor. Soy sauce or tamari can be used as alternatives to the liquid aminos.
For simplicity (and for sampling at markets), I use a store bought vegan pesto sauce. Check out Trader Joe's Vegan Kale Cashew and Basil Pesto.
