Here’s one of my favorite uses for a terrific product, Tofurky sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal.

　　

Ingredients

6 to 8 servings

　　8 to 10 ounces chunky pasta (such as penne, cavatappi, or gemelli, whole wheat if desired)

　　2 tablespoons extra virgin olive oil

　　1 large onion, chopped

　　3 to 4 garlic cloves, minced

　　2 celery stalks, diced

　　1 medium green bell pepper, diced

　　One 14-ounce package Tofurky Italianor kielbasa-style sausage, sliced 1/2 inch thick

　　One 28-ounce can diced tomatoes, with juice

　　1 teaspoon dried basil

　　1 teaspoon paprika

　　1/2 teaspoon dried thyme Cayenne

　　1/4 cup minced fresh parsley

　　Salt to taste

　　

Step 1

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

　　

Step 2

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, bell pepper, and sausage; continue to sauté until all the vegetables are lightly browned.

　　

Step 3

Add the tomatoes, basil, paprika, thyme, and cayenne to taste. Bring to a simmer, then cover and simmer gently for 10 minutes.

　　

Step 4

Stir in the pasta and parsley. Season with salt, then taste to adjust the other seasonings to your liking. Serve at once.

　　

Menu Suggestions

Step 5

Creole Coleslaw (page 178) is a fitting companion, though any mixed green salad is welcome as well. See the ideas under Recipe Not Required (page 192). If time allows, add more green to the plate with steamed broccoli or green beans.

　　

nutrition information

Step 6

Calories: 396

　　

Step 7

Total Fat: 14g

　　

Step 8

Protein: 26g

　　

Step 9

Carbohydrates: 51g

　　

Step 10

Fiber: 12g

　　

Step 11

Sodium: 635mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).