Vegan Italian Sausage Posta

Just for laughs, let’s say you’re a confirmed omnivore and invited a mixed group of friends for supper, some of whom are Vegan, and you have a deep craving for Italian food.  Do not despair.

First off, in my not so humble opinion, Veganism is a religion. 

Special dietary rules.

Specific realm of devotion.

Not every religion has ‘gods.’ Buddhism, for example, seeks enlightenment. Veganism devotes itself to helping animals.

So, let’s not disparage anyone’s religion, or prevent the enlightenment of our own culinary skills, and for goodness sakes, let’s not give up our craving for Italian food. 

As usual, I am here to help the helpless, enlighten those living in the shadows, and in this case, giving other omnivores a delicious dish to serve those friends who disparage eating, or using anything that even remotely smacks of animal products, including honey, eggs, milk, butter, and leather goods.  Yes, they are a bit weird, but so are NASCAR, WWE, and Roller Derby fans.  In fact, you and I are the only really, truly normal people.  We must bare our burden and learn to live with others.

This dish is called Vegan Italian Sausage Pasta, and it is delicious, no matter what your dietary proclivities.

Just because you haven’t made the dish before, rest assured you will find the necessary ingredients, or reasonable substitutes in your local market.

You’ll also need a Dutch Oven, which to me is any large pot with a lid.

Ingredients:

Sloshes of olive oil

1 Medium to large onion, peeled and diced

6 Cloves of garlic, peeled and chopped

2 Stalks celery, diced

1 Small package sliced mushrooms (about 3 bulging cups full)

1 Tablespoon each of dried Rosemary, Thyme, and Basil

½ Cup all purpose flour (should you want a soup, do not add this)

2 Teaspoons Salt

1 Teaspoon black pepper

1 Small can tomato paste

4 Cups vegetable stock (I used dried cubes and added water)

5 Extra cups of water.

16 Ounces of dried pasta (I used a whole box of  organic Penne) 

1 Package baby spinach leaves

1 Can lite coconut milk

4 Tofu Italian sausages, cut into rounds (I used Tofukey brand)

Gettin’ It Together

Slosh the oil in a Dutch Oven and when the oil is hot, add the onion, garlic, celery, and mushrooms.  Stir and cook until vegetables have given up most of their water and are wilted.

Add herbs and flour.  Stir in the salt and pepper.

Add the tomato paste and stir.  Add the stock one cup at a time to blend.

Now add the pasta, sausages and coconut milk.  Add the extra water as needed.

Pasta should be done in about ten minutes.

Smear Vegan butter substitute onto slices of crusty bread and broil until crisp.

Serve the dish with toasty bread slices and a side salad.  I also offered a smooth Italian white wine.

See, that wasn’t very difficult to please everyone at the table.  Accept their applause graciously. Amen.