Pasta with Vegan Oatmeal Mushroom Sauce

Yes, I know it sounds odd and a little disgusting. However, the oats and mushrooms melt into this sauce and create a really delicious meaty texture. This one is hearty enough for the coldest winter night.

Ingredients:

1 pound pasta of choice; cook according to package directions

8 oz white mushrooms; finely chopped

2 Tablespoons olive oil

1 teaspoon salt

1 Tablespoon soy margarine

1/2 cup onion, finely chopped

1/2 cup quick cooking oats

1/2 cup cracker crumbs; finely crushed

1/8 cup soy sauce

1/4 cup water

salt and pepper

1 tablespoon Italian Seasoning

1-2 jars pasta sauce (depends how saucy you want your pasta. You could also make your own pasta sauce, of course. I was too lazy today.)

1 can black olives; crushed (optional)

 

Directions:

1. In a large skillet, saute mushrooms in olive oil with the 1tsp salt until all liquid is cooked off.

2. Stir in margarine and cook until margarine is absorbed; 3-5 mins.

3. Add onion and cook another 3-5 minutes until onions are translucent.

4. In a mixing bowl, stir together oats, crackers, Italian seasoning, soy sauce and water. Salt and pepper to your liking. Add mushroom mixture and stir. Let sit in the refrigerator for about an hour.

5.  Meanwhile, in a large pot, bring your sauce to a boil. Add olives if desired. Add mushroom/oat mixture. Reduce heat and simmer for about an hour.

6. Serve over hot cooked pasta.