30 Days of Vegan–Day 17, Pasta with Marinara and Seitan Medallions

Pasta with marinara is an easy vegan dish that is familiar enough to make for most people comfortably, so it can be served to vegans and non-vegans alike. We added seitan, though, to add protein to the dish.

Last night we had Thing 2 alone, while Thing 1 took a turn sleeping at her Grandparent’s house. I gave him the chance to pick dinner (but NO pizza), and he wanted a pasta dish. We talked over a few different sauces and finally settled on marinara, which we could whip up with ingredients already in the kitchen.

Since preparing a family meal is an assignment for his cub scout den, I had him help me with the recipe design and cooking of the meal. He makes quite the handsome chef in his Star Wars apron.

I was going to use whole wheat pasta this time, but the only shape I had on hand was farfalle, and he wanted rotini, pointing out that we had half a bag of brown rice rotini left over from the cheesy pasta earlier this month. We agreed to serve the pasta up with a big leafy salad and seitan medallions grilled in a skillet.

Thing 2’s Marinara
Makes 4-6 servings

  • 1/2 onion
  • 6 cloves garlic
  • 3 baby carrots (or one whole carrot, peeled and chopped)
  • 1 tbs olive oil
  • 1 28 ounce can crushed tomatoes
  • 1 tbs dried Italian herbs
  • 1/4 cup red wine
  • 1/2 tsp sea salt
  1. Roughly chop the onion and carrots, and place them in a blender or food processor. Pulse for a few seconds to chop. (You can minced these by hand, but I am a wuss who can’t handle watching a 7-year-old handle a sharp knife, so I had him use the blender. The result was a rustic chop, not a uniform mince, but it was all good.)
  2. Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and carrot mixture, and cook, stirring frequently, for about 5 minutes. Or as many as 7. Just don’t burn it.
  3. Add the remaining ingredients. Bring to a boil, then reduce to a simmer and cover loosely (let the steam out, but keep the splatters in). Simmer, stirring occasionally, for 10-20 minutes.

One thought on “30 Days of Vegan–Day 17, Pasta with Marinara and Seitan Medallions

  1. Pingback: 30 Days of Vegan–Final Round Up « Lean Green Suburban Machine

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