20 slices of vegan pizza pepperoni sliced in half (I used Yves veggie cuisine brand - 1/2 of a pkg.)
1/2 of a small onion (or 1/4 large onion) chopped fine
1 clove of garlic chopped
1/2 tablespoon olive oil (to sauté onion and garlic)
1 can great northern white beans (drain water)
2 cups of small ditali pasta or called salad pasta (not elbow) tiny tubes about the size of a pencil eraser
tomato sauce, desired amount, canned or fresh
salt & pepper to taste
My family is NY (southern) Italian, so eating vegetarian, I often feel like I am giving up more than just a recipe with animal products, I feel like I am losing a bit of my heritage. The foods I grew up with (lots of slow cooked meaty sauces) have been in my family for generations. As an Italian, so much of my life and culture revolve around food, and it is a constant struggle to be healthy and still be able to pass this heritage on to my children. I don't want all to be lost.
This recipe was a big comfort food on a rainy afternoon when I was growing up. I still can't believe I managed to recreate it without ANY compromise in flavor! I couldnt tell the difference!
In a large pot, sauté onions and garlic in olive oil until translucent (not brown).
Next, add veggie pepperoni slices to onions and garlic and continue to sauté (about 5 minutes)
Add beans and tomato sauce, mix thoroughly.
In another pot, boil water and cook pasta.
When pasta is cooked, drain and add to bean/pepperoni/tomato sauce mixture.
Again, mix thoroughly, add salt and pepper to taste and enjoy!