Veggie Spaghetti Nests

FinishedProduct

As promised I am posting a more complicated recipe. A few years ago I tried this recipe for spaghetti nests but it had bacon in it. So I made a veg-head friendly version.

Since this recipe will take some time to make I am paring with the delicious hour and a half Boomcast hosted by French Fries!

Veggie Spaghetti Nests

Ingredients

TempehSliced

 

Bacon

Spaghetti

UnbakedNests

 

Tempeh

1 package of tempeh
4 tablespoons of liquid aminos
2 tablespoons of Olive Oil
1/2 teaspoon of liquid smoke
1/2 teaspoon of agave
1 tablespoon of whiskey (I used blackberry)
1 tablespoon of hot sauce (I used Texas Pete)
Salt (to taste)

Sauce

1 jalepeno chopped (removing the seeds depending on how much spice you can handle)
2 cloves of garlic chopped
2 baby carrots chopped finely
handful of basil
1 can of tomatoes
3 tablespoons of earth balance

Nests

1 cup of cremini mushrooms
1 16oz pacakge of spaghetti
2 cloves of garlic
2 handfuls of finely chopped basil (or 3 cubes of frozen)
1 & 1/2 cup and a half smoked gouda (shredded)

First slice the tempeh into very thin slices. Since we are making “bacon” crumble it is ok if it is thin. If you want to use this recipe for tempeh bacon slices make them a little thicker. Make a marinade with the liquid aminos, olive oil, liquid smoke, whiskey and hot sauce. Toss the sliced tempeh in the marinade stick in the refrigerator for at least two hours.In the meantime we will start on the sauce. Chop the carrot, pepper and onion and sauté in the Earth Balance. Cook the veggies for about 5 minutes. then add the tomato sauce and basil and sprinkle with a bit of salt. Cook for an hour over medium-low heat until the veggies are soft and the tomatoes are more sauce than chunky.Coat the bottom of a skillet or cast-iron pan with olive oil. Add the tempeh (make sure that one piece of the tempeh does not cover another piece, so that the tempeh is in the pan on a single layer) and sprinkle the tempeh with some salt. Cook over medium-high heat until the tempeh is browned and crispy on both sides. Break the tempeh up with a spatula so it is more like crumble.Start cooking the pasta according to the package instructions & Preheat the oven to 400 degrees. Chop up the mushrooms and cook it in two tablespoons of olive oil with some very finely chopped basil (I just used the frozen kind though). Cook the mushrooms for about 5-10 minutes until the mushrooms are tender. Thinly slice 2 cloves of garlic and cook for 5 minutes on medium heat.

Toss the spaghetti with the sauce, “bacon,” mushrooms & garlic. Make sure that none of the “fixins” are on the bottom of the bowl. They all need to be incorporated with the spaghetti.

Lightly spray a mini-muffin pan (or two, if you have them) with oil. Twirl spaghetti around a fork into the bowl of a soup spoon; slide off the fork into each muffin cup, tucking stray strands into a nest shape. Top each nest with the grated cheese

Bake in the 425 degree oven for 10 minutes, or until nests are sizzling, cheese is melted and the tops start to brown and become crispy. Remove, allow to cool  (this is very important because the cooling process helps the nests keep their shape). Garnish with fresh basil.

 

 

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