I have become a big fan of Tofurkey Brats. Plus, I’ve found that if you add a pinch of cayenne and nutmeg, it tastes just like sausage!
So let’s do vegan Italian tonight.
- 1 lb tortellini of choice
- 2 Tofurkey Brats
- 3 T olive oil
- 1 T minced garlic
- ¼ c sundried tomatoes in herbs and olive oil
- ¾ c coconut milk
- ½ t arrowroot powder (or ¼ t cornstarch)
- ½ t salt
- ¼ t nutmeg
- ¼ t cayenne pepper
- About 24 basil leaves (a big handful)
- About 4 cups baby arugula leaves
- Grated parmesan cheese (optional)
Slice the brats into bite-size pieces. Bring a pot of water to boil for the tortellini. Meanwhile, in a frying pan, sauté the brats in the olive oil. While they cook, sprinkle the nutmeg and cayenne pepper over the brat slices. Cook them until brown on each side, about 10 minutes. Remove from pan.
Then to the pan add the garlic. Allow it to sauté and then add the coconut milk. Stir and cook for a few minutes. Then stir in the sundried tomatoes (in their oil), add the salt, plus pepper to taste. Add the brats back into the coconut mixture. Spoon about two tablespoons of the coconut milk from the pan into a cup. Add the arrowroot powder, a thickener, or cornstarch. Blend with a spoon. Add that back to the rest of the sauce. Heat through. Once the sauce has started to thicken, remove from heat. You can always add a little more coconut milk if the sauce becomes too thick.
Finish cooking the tortellini when al dente. Drain and put in a serving bowl.
Add the arugula which will wilt a tiny bit. Stir in the brat sauce. Finally add the basil. Add Parmesan if you’d like, otherwise you’re going vegan 😉 Toss and serve immediately.
This was the dab left over for my lunch. It was as good cold today as for dinner last night!