I’m SUPER excited, because tonight I cooked my first vegan meal for my family! I started the vegan journey nearly a year ago, but Nick, Elijah, 8, and Miranda, 7, continued to eat meat. So all this time, I’ve cooked two dinners – one for them and another for me. I generally, don’t cook on Saturday, so on Friday’s, I’d cooked a total of 4 meals – two for Friday and two for Saturday – not to mention preparing different lunches every day as well. Not anymore – they’ve all decided to become vegans. Doing so isn’t a stretch for Miranda, because she’s never been a big fan of meat. She’ll choose salmon over chicken and a black bean burger over salmon.
When they announced that they were becoming vegans, I headed to Pinterest and found ooddles and ooddles of scrumptious-looking everything, including vegan brownies and ice cream! The first vegan meal that I cooked for us was a version of Wallflower Girl’s One-Pot Ratatouille Spaghetti. I LOVE, LOVE, LOVE one-pot meals and pasta meals where the pasta cooks in with the other ingredients! I made several substitutions to her recipe based on the ingredients I had available. Here’s my version:
Vegan Ratatouille Spaghetti
1/2 cup mushrooms (I used portabella).
1/4 sweet onion chopped
1/2 zucchini chopped
1/4 eggplant chopped
1 14.5 ounce can diced tomatoes
2 cups vegetable broth
1 tablespoon oil of your choice
1 teaspoon onion powder
1 1/2 teaspoon basil
2 teaspoons sugar (optional)
1 teaspoon sea salt (optional)
I used about 8 ounces of angel hair pasta. It cooks in less than 25 minutes. I suggest you eyeball how much pasta you put in the pot depending on how much broth you want to remain in it. In this dish, I like to have broth still in there after cooking.
Saute the vegetables oil until lightly browned. Add seasonings or seasonings of your choice. Add tomatoes, vegetable broth and sugar. Stir in spaghetti. Cook until spaghetti is al dente. Total cook time is roughly 25 minutes.