If I had to choose my favorite comfort meal this one would definitely be in the running.
To say that I LOVED this dish as a kid is an understatement.
And, to say that every time I ate it I became sick is also an understatement.
The original recipe calls for regular pasta, Parmesan & Mozzarella cheese and Italian sausage.
I now know that it was the gluten and dairy that killed my stomach. And, I do my best to stay away from Pork products as much as possible….
So, I decided to make it into a dish that didn’t tear up my stomach and I have to say, it’s even better than before.
If you are looking for an easy to make, crowd-pleasing dish that everyone will enjoy –you’ve found it!
16 oz Gluten-free pasta (I like Trader Joe’s Brown Rice Pasta)
2 organic eggs, beaten *** (don’t eat eggs? See below)
1/4 cup Nutritional Yeast
2 Tablespoons Extra-Virgin Olive Oil
1 medium onion, diced
1 cup vegan sour cream
1 pound grass-fed ground beef or chicken sausage
1 6-ounce can tomato paste
1 teaspoon fennel seeds
½ teaspoon anise seeds
½ teaspoon sage
½ teaspoon oregano
1 cup water
8 ounces vegan Mozzarella cheese
Break spaghetti in half. Cook according to directions on bag. While still warm, combine spaghetti with eggs and nutritional yeast. (Not into eggs? No worries, see below).
Pour into a well-greased 3 QT Pyrex.
Sauté the onions in the extra-virgin olive oil until limp. Stir in the vegan sour cream. Spoon over the spaghetti.
Over medium heat, crumble ground beef or chicken sausage (remove from casing before cooking) into a pan and cook until browned. Drain the oil from the pan; add in the tomato paste, spices and water and simmer 10 minutes. Spoon meat on top of the vegan sour cream mixture. Bake at 350° for 25 minutes. Arrange vegan mozzarella cheese on top and return to oven until cheese melts.
** If you want to substitute egg mix 2 tablespoons flax-meal with 6 tablespoons warm water. Mix together, let sit for about 10 minutes until it becomes gelatinous. Mix in the nutritional yeast and then mix together with the pasta.
**I’ve made it without the spices & still thought it was great.
***This freezes well so feel free to make 2 batches & freeze one.