Vegan Recipes



Prep Time 15 minutes

 Cook Time 35 minutes

 Total Time 50 minutes


3 cups cauliflower florets (about 1 medium crown)
1 cup chopped walnuts
¼ cup nutritional yeast flakes
2 tablespoons soy sauce
2 teaspoons red wine vinegar
½ teaspoon liquid smoke (optional)
1 teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup dry red wine

1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 teaspoon dried oregano
½ teaspoon red pepper flakes (or to taste)
1 teaspoon organic granulated sugar
¼ cup fresh basil, chopped
Salt and pepper to taste
12 ounces dried spaghetti
Begin my making the cauliflower walnut crumbles. Preheat the oven to 375°F and line a baking sheet with parchment paper.

Place the cauliflower, walnuts, nutritional yeast, soy sauce, red wine vinegar, liquid smoke, onion powder, and garlic powder into the bowl of a food processor. Pulse until finely chopped, stopping to scrape down the insides of the bowl as needed.

Distribute the mixture evenly on the baking sheet and bake for about 30 minutes, flipping halfway through, until browned around the edges.

While the crumbles bake, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until very fragrant.

Stir in the wine and bring it to a simmer. Allow it to simmer until reduced by about half, about 5 minutes.

Stir in the crushed tomatoes, diced tomatoes, oregano, red pepper flakes, and sugar. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer, uncovered, until it thickens up a bit, about 25 minutes.

While the crumbles bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. When finished cooking, drain the pasta into a colander and return it to the pot. Toss with a dash of olive oil.

When the sauce finishes simmering, stir in the basil and season with salt and pepper to taste. Stir in the cauliflower-walnut crumbles.

Divide the pasta onto plates and top with sauce. Serve immediately.

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