Spicy Vegan Spaghetti with Gluten Free Toast & room temperature H2O 😋
This past year we have grown so much! In January 2020, the decision to be eat plant-based was the consequence of watching the Netflix documentary Game Changer. SB watched while I was away duck hunting. When I got home, she said, "Sorry, I can't eat those ducks. I don't want to eat meat anymore." Now, for SB to say these words, I was taken by surprise. She had already been into "eating right for your blood type" (and ate a TON of red meat) and was big into eating Paleo for awhile. For a girl raised like SB, not eating meat was going to be a big challenge, just like for me. But sure enough, we both decided in January after three days of not eating any animal products that we were going to lean into this new life and try our best. Throughout the year and after eliminating all meat, dairy, and eggs, we decided it was time to try eliminate gluten. We aren't 100% gluten-free yet, but we are trying our hardest to eat as cleanly as possible. Every day is full of choices, and we are just trying to make the best ones for us.
Here's how you can make your own "Gluten-Free Vegan Chili Spaghetti"
Great Value has some really great GF noodles!
Boil the noodles by the package instructions
While I don't encourage using packaged foods ALL the time, some brands do an excellent job of providing quality substitutions.
-Chop onion and garlic and saute with oil. Add the crumbles and black beans. Allow to make like chili.
-Add spaghetti sauce (try to go for a low sugar option).
-Mix all together
-Bake with Simple Truth non-dairy shredded cheddar for about 10 minutes on 400 degrees. It's ready when the cheese is melted to your liking.
Serve with Julia's Table gluten-free bread.
Great for comfort food during this winter weather! ENJOY!