This vegan sausage stuff is really good when it gets all crusty...so that's how I made sure to deal with it. Bought co-op garlic also, which made a world of difference. Tiny, tight heads of garlic with a lot of purple tinting on the papery outside and a much less-raunchy abrasive smell than Winco garlic. Garlic is going to have to be one of those things I make sure to buy from farmers markets or the co-op I guess...
Beautiful smells, smells, smells! Sausagey smell, gentle smooth garlic, half of a yellow onion, red bell peppers, broccoli, asparagus working away. S & P. Then marinara sauce. I didn't want to add anything else because this garlic was seriously owning it.
Gettin' steamy.
Sauced and still steaming. That stuff floating around is what needs to be extracted to condense and intensify the playpen of the veggie/sausage sauce. Tossed with shirataki fettuccine. Added nutritional yeast for savoriness and binding (think parmesan cheese, only not).
D minus for plating. Or I guess F for plating. There was no plating. There was a massive plastic bowl. And there was me watching a movie with Charlize Theron's boobies scooping out mounds of this ugly/beautiful pasta lush.
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