Fat-free Recipe:
water to saute
2 c. chopped onions
2 T. minced garlic
1/2 t. dried oregano (or 1/2 T. fresh)
1/2 t. dried basil (or 1/2 T. fresh)
1/4 to 1/2 t. black pepper
1/2 t. salt
2 cans (14 oz) diced tomatoes (or tomato sauce)
1 can artichoke hearts (1 1/2 c.), drained and rinsed
1/4 c. chopped fresh parsley
1/4 c. nutritional yeast
- Saute onions through salt in water until onions are transparent.
- Add tomatoes (or sauce) and simmer for 30 minutes, stirring frequently.
- Add artichokes, parsley, and nutritional yeast, and simmer 5 minutes.
- Serve over whole wheat pasta.
Original Recipe:
2 c. chopped onions
2 T. minced garlic
1/2 t. dried oregano – or 1/2 T. fresh
1/2 t. dried basil – or 1/2 T. fresh
1/2 t. black pepper
1/2 t. salt
2 cans (14 oz) diced tomatoes
1/4 c. chopped fresh parsley
1/4 c. vegan parmesan cheese
• Drain artichoke marinade and save. Combine marinade with onions, garlic, oregano, basil, salt, and pepper. Sauté over med/low heat until the onions and garlic are soft and translucent (10 min). Add tomatoes and simmer 30 minutes. Add artichoke hearts, parmesan, and parsley. Stir and simmer 5 minutes.
• Six portions – enough for 1 pound of whole wheat pasta (fettuccine, angle hair, cheese tortellini).
5 comments:
to make this recipe lower fat, drain and rinse the artichokes. i have found they still have plenty of flavor. then do the sauteing in water instead of the marinade. this is what i do every time now, and we still love it! this is one of my non-vegan husband's favorites.
i use tomato sauce instead of diced tomatoes in this recipe. some in my family are not fans of chunks of tomato.
we had this tonight. i replaced the vegan parmesan cheese (which i usually omit) with nutritional yeast. it was great!
This was sooo good! It tasted like something I would pay a lot of money for at a restaurant. My husband was excited for the leftovers the next day. We'll be making this a lot.
We love this one! We had it 3 days in a row last week, per Brian's request. Yum!
Post a Comment