Spaghetti with Red Wine and Rosemary Marinara Sauce (Plus!) and Skillet Garlic Bread

January 14th, 2013 1:56 pm by Kelly Garbato

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From – you guessed it – Vegan Italiano! (Why didn’t I get this cookbook sooner? I’m vegan! I’m Italian! I ♥ carbs! IT IS SO ME!)

What makes the Red Wine and Rosemary Marinara Sauce “plus,” you ask? Simple! In addition to red wine, tomatoes, and assorted seasonings, it’s also sporting a package of Yves Meatless Ground Round, which I just so happened to have on hand. (Yay to cleaning out the fridge!) Klein avoids using processed vegan meats in her recipes – but that doesn’t mean you can’t mix things up now and again. I fried the “beef” alongside the onions, so it got nice and crispy and flavorful, and then left it in the skillet to make a meaty marinara sauce. It did the trick, but the marinara sauce would’ve been just as tasty without it.

As for the garlic bread, it’s pure genius. Simply fry a few big, fat, thick slices of Italian bread in some olive oil and garlic and, voilà, you have garlic bread! In just five minutes!

As it just so happens, this is also a handy way to rescue stale(ish) Italian bread from the trash, since the bread absorbs the olive oil and softens up as it cooks. Ditto: french toast. (Same principle, different liquids.)

Got leftover garlic bread garlic? Put it in the marinara! Zero waste, y’all.

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One Response to “Spaghetti with Red Wine and Rosemary Marinara Sauce (Plus!) and Skillet Garlic Bread”

  1. ‘Big Soup’ Minestrone with Baked Garlic Bread and Herbes de Provence » V for Vegan: Says:

    […] fact, I think I like this even more than the Skillet Garlic Bread from the same cookbook: the minced garlic is much more difficult to burn this way. Plus, it’s […]

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