Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water (for water saute) 1 onion, sliced 3 garlic cloves, minced 2 – 3 vegan sausages, sliced (Tofurky or Field Roast) 1 lb. mushrooms, sliced 1 can (28 oz.) crushed tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon fennel seeds, optional 4 cups low-sodium vegetable broth or water (or combo) 1 1b. penne pasta (I used whole grain) 1/4 – 1/3 cup chopped parsley mineral salt & fresh cracked pepper, to taste

Preparation

• Instructions Saute: In a large pot or dutch oven, heat oil over medium-high heat, add onion and saute for 4 – 5 minutes. Add garlic and sausage, cook another 1 minute, stirring occasionally. Cook: Add the mushrooms, tomatoes, basil, oregano, optional fennel, broth/water, pasta, and a good pinch of salt & twist of fresh cracked pepper. Bring mixture to a boil, give good stir, cover, reduce heat to low and let simmer at a constant gentle rolling boil for 15 minutes, stir occasionally. Remove from heat, stir in a little parsley and give a good stir. Serve with a little extra parsley over top and a light dusting of Almond Parmesan. Pair it with a slice of your favorite crusty bread. Serves 6 – 8