So recently my little besty friend Lucy has come to stay with us here in our cave. She happens to be a vegan who also can't cook (my lil' wife K burns water as well) so I have adapted my cookery to keep her from starving to death. Some nights we eat animal free and some nights I make her special fancy vegan meals while K and I eat a roast beast or whatnot. In the words of Lucy "who needs restaurants when you have Chef Violet to cook for you." Awww shucks.
In part one of Vegan Dinner for Lucy I made:
Zucchini "Pasta" with a Spicy Vegan Field Roast Sausage Sugo.
Here's what you need:
2 medium zucchini, sliced into thin strips
1 package of spicy vegan field roast sausage (or something similar), crumbled or thinly sliced
vegan "butter" (we use Earth Balance fake butter which has a pretty yummy taste/texture)
1 small onion, thinly sliced
2 cloves garlic, minced
2 tsp harissa (or sub a little tomato paste and cayenne pepper)
kosher salt and fresh cracked black pepper
1/2 cup vegetable stock (or water)
vegan cheese, shredded (I like the Daiya brand jack cheese for this)
Using a mandoline (if you don't have one, drop what ever you are doing and go get one now) I sliced the zucchini super thin longways and with the right blade attachment it shreds them as well essentially making long, thin strips (aka fake vegetable pasta). A little blanch in boiling, salty water for 4 minutes and then shocked in cold water to stop the cooking.
In a large saute pan over medium heat cook the onions and garlic in a little vegan butter until soft (about 4 minutes). Add the sausage and harissa and cook another 3 minutes. Add the veggie stock or water to thin it out. Add the zucchini and gently stir. Season with salt and pepper. Cook until the sauce thickens a bit and the zucchini is cooked through but not mushy (about 2-3 more minutes).