1 tbsp olive oil
1 lb ground seitan
1/2 lb tofu sausage (italian preferred), casing removed
1 large onion, chopped
1 green pepper, diced
4 cloves garlic, minced
3 1/2 cups vegetable broth
1/4 cup chopped fresh basil leaves
4 beefsteak tomatoes, diced
1 tsp oregano
1/2 tbsp parsley
1 (16 oz) can cannelloni beans, rinsed and drained
1 cup uncooked elbow pasta (I used ziti)
6 oz fresh baby spinach leaves, washed (didn’t have this either unfortunately)
1/3 cup grated Parmesan cheese
1. Heat oil in sauce-pot over medium-high heat. Add seitan, onion, and pepper then cook until seitan has browned. Add garlic and cook an additional minute.
2. Add broth, spices, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve hot with fresh crusty bread.
I added mushrooms and used 2 cups pasta instead. As you can guess this is a very versatile dish, but without adding those I think it would have been too light, but maybe that’s just me.