Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp sesame oil
- 1 package Yves Veggie Ground Round (about 2 cups)
- 1 540 ml tin chick peas
- 2 1/2 tbsp Italian "Sausage" spice blend (see below)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup sliced button mushrooms
- 1 cup sliced black olives
- 1/2 tsp each black pepper, dried thyme, dried oregano, dried basil, dried parsley
- 1/4 tsp ground cinnamon
- 1 tsp brown sugar
- 2 large cloves minced garlic
- 1 tbsp Tamari soy sauce
- 1 796 ml (28 oz) tin Italian plum tomatoes
- 1 680 ml tin tomato sauce
Directions
- Drain the chick peas and dry well on a paper towel.
- Roll the chick peas on the paper towel and remove the skins on as many of the chick peas as possible - they come off very easily.
- Mash the chick peas until they resemble a crumble. Sprinkle with the sausage spice blend, toss well, and bake on parchment paper in a 425 oven for 20 minutes. Set aside.
- Saute the diced onion, diced celery and sliced button mushrooms in
the extra virgin olive oil just until the onion is soft and translucent and
the mushrooms begin to go golden.
- Add the garlic and continue saute about a minute until it becomes fragrant.
- Add the Yves ground round and the sesame oil and break it up in the pan using a spatula.
- Add the chick pea crumble, the Italian
plum tomatoes, tomato sauce, the dried herbs and seasoning, the Tamari soy sauce and the
sliced black olives. Stir, reduce heat, cover, and continue to simmer
for at least 30 minutes.
- Serve over spaghetti cooked to al dente.
Italian Sausage Spice Blend Ingredients
- 1 tbsp coarse sea salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried basil
- 2 tsp paprika
- 2 tsp crushed red pepper flakes for "hot" ( 1 tsp for "medium) (1/2 tsp for "mild)
- 3/4 tsp ground celery or ground fennel seed
- 1/4 tsp brown sugar
- 1/8 tsp dried oregano
- 1/8 tsp dried thyme
Mix well and store in an air tight jar.
