Quick, fresh, healthy, and most of the ingredients can be plucked from your garden. I'm a big advocate on buying locally, but a bigger advocate on growing your own foods. Coming home from work doesn't entice me to immediately start getting to work in the kitchen, but since we do have to eat, I decided to do the prep for this prior to going out. When we returned home, all the flavors were melded together and ready to be reheated and tossed with gluten free pasta.
onion (chopped)
garlic (minced)
oregano (torn)
basil (torn)
tomatoes (diced)
mushrooms (sliced)
pepper (diced)
protein crumbles (store bought)
salt & pepper
extra virgin olive oil
Sautee garlic and onions in oil until cooked through. Add peppers and cook until soft, then add mushrooms, oregano, tomatoes, and (vegan) protein crumbles. Simmer for about ten minutes and add basil. I then covered and took off the heat.
We do not eat white pasta that contains gluten. There are some great options at stores like Earth Origins and Whole Foods. Also, be careful of the protein crumbles you use. Most of them contain eggs or milk! The package should say Vegan, but always check the ingredients.
