quinoa spaghetti


Spaghetti Casserole 

-1.5 packages tempeh
-1 onion finely chopped
-1 pepper finely chopped
-2 cloves garlic chopped
-olive oil
-½ cup oatmeal
-italian seasoning + salt/pepper/whatever else you want
-1 box spaghetti (any kind will work, use rice/quinoa/corn spaghetti if gluten free)
-about 3 cups of marinara sauce for dish, 1-2 cups for extra while eating.
-1 eggplant
-panko crumbles (or any time of bread crumb)

-Tempeh Crust: Saute the onion, pepper, and garlic in olive oil.  Once slightly cooled, combine with crumbled tempeh, seasoning, and oatmeal.  Pour into casserole dish and press down to form a “crust”.
-Spaghetti:  Cook one box of spaghetti (I used whole wheat) as directed.  Once crust is formed, pour cooked (and drained) spaghetti on it.  Then pour marinara sauce on top of that and mix around a little bit.
-Eggplant:  Peal one eggplant.  Cut into slices (about 1/4″ or less thick).  Sautee until slightly softened.  Place on top of spaghetti layer.
-Crumbles: Sprinkle on as many as you want on top.
-Baking: Bake in a preheated oven around 400 degrees F, covered for 30 minutes, and then uncovered until the bread crumbs brown (10-15 minutes).  Probably anywhere from 350-450 degrees is fine, and I don’t think cooking it longer would be a problem either. 
-Consuming: If you’re taking this as left overs for the week (as I am doing), it tastes a little better with some added marinara sauce on it each day,be cause it can kind of dry up.

I hate when people are like “try these meatless multigrain gluten-free soy tofu and quinoa spaghetti and wheatballs, you can’t even tell the difference!” 

like hon, find god, accept reality