1 tbsp olive oil
1 onion in bite size pieces
whole cabbage cored and chopped
1 package veggie protein crumbles*
1 c tomato sauce
4 c water
8 oz pasta, preferably a shell type
In a large pot sauté onions and cabbage in olive oil. When almost lightly browned, add the protein crumbles and sauté for about 4 minutes longer.
Add the tomato sauce and water and bring to a boil, then add the pasta, stir and simmer for about 10 minutes. Turn off the heat and let sit for about 5 minutes longer for the pasta to absorb some more of the liquid.
Add salt and pepper as needed.
Serves 4: 435 calories per serving, 1740 for the whole dish.
This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan. I was very apprehensive about making it since we love our original so much, but it turned out great. We’ll make this a new staple in our diet.
I usually use left over pasta sauce if I have any, or just a small can of tomato sauce will do. The flavor of this dish is really determined by the onion.
You can top with parmesan cheese if you like.
*We use Lightlife Smart Ground original veggie protein crumbles.
“European Style Lager. More specifically a Czek style pilsner. Crisp, clean, and refreshing these styles will keep things light and allow the flavors of the veggies to shine through. Serve cold in a frozen pilsner glass.
Assyrtiko – Greek wines can be hard to come by, this is one of the more prominent white varietals. Citrus and mineral profile with subtle acidity make it a great pairing for this dish. serve chilled in a white wine glass.”
– Damian Kelley