**I wrote this post in June 2013 **
Last month I celebrated my two year anniversary as a vegan. Upon reflection, I realize now that my disappointment and sadness then was the impetus for making that radical change.
Becoming vegan was marking a new beginning, and I desperately needed one. Two years later I know that I couldn't have made the other positive changes in my life if I hadn't made that commitment not to eat animals.
That experience taught me so much.
I learned that if you are willing to make a daily change, you are willing to change your life. Taking that one step and committing to a plant-based diet, created events and circumstances that came together to support me. I wasn't the perfect vegan, but I learned to try, try, try again.
Eventually all the lotto balls fell into place, and my life changed drastically.
I didn't have to try anymore. Eating a plant-based diet became my life.
When aviation pioneers Wilbur and Orville Wright finally got flying, they had been trying for years, but than one last adjustment and “voila” all of mankind could fly. You can do the same. I promise you, the challenge of going vegan will be your greatest opportunity for growth. Are you ready to fly?
On to food. I don't miss the taste of meat, but I do miss the texture sometimes.
One of my favorite dishes used to be spaghetti bolognese.
As many of you know, I am not very keen on faux meats made with soy, so I made my own vegan meat out of walnuts and cauliflower. It actually tasted quite yummy and turned this bowl of vegan spaghetti bolognese into a high protein meal.
I also included a vegan spaghetti bolognese recipe with vegan crumbles from Beyond Meat.
Hope you enjoy this vegan spaghetti bolognese as much as I did. If you love pasta as much as I do, try my One-Pot Tomato Basil Spinach Pasta. One easiest recipes you will ever experience.
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Vegan Spaghetti Bolognese
- 1 medium head cauliflower, trimmed, washed and dried, and broken into florets
- 2 cups raw walnut halves
- 1 medium tomato, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ⅛ teaspoon dried sage
- ½ teaspoon chipotle powder
- ½ teaspoon mild chili powder
- 1 teaspoon liquid smoke
- ½ teaspoon salt
- 2 tablespoons Bragg’s Liquid Aminos
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a food processor, process cauliflower, walnuts, garlic and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Combine mixture thoroughly until crumbles are well coated with seasoning.
- Place mixture on cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour, stirring after 30 minutes and then every 15 minutes after that, until crumbles are dry and browned but not burnt. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.
- If ready to use follow instructions for spaghetti bolognese below
- 1 lb of spaghetti (or your favorite pasta) cooked according to directions
- 2 28 ounce cartons of kitchen ready tomato sauce or plum tomatoes (or fresh tomatoes)
- 2 cups of Beyond Meat vegan beef crumbles (or other vegan beef crumble)
- 2 cloves of garlic, chopped (or more )
- 1 small onion, chopped
- 2 Tbsp olive oil
- 1 Tbsp dried basil
- ½ tsp salt
- ½ tsp pepper
- light sprinkle of red pepper flakes (optional)
- 1 Tbsp sugar
- In a large pot, sauté onion in olive oil until soft and translucent about 4-7 minutes. Add garlic and sauté another minute or two.
- If using plum tomatoes, empty plum tomatoes into large bowl and squash with your hands.
- Add tomatoes, dried basil, salt, pepper, sugar and red pepper flakes if using to pot and simmer for 30 minutes.
- Add vegan meat crumbles and simmer for another 15 minutes. Taste and adjust seasonings.
- Serve over your favorite pasta. Garnish with fresh basil.