Tuesday, February 24, 2015

Easy // Vegan // Enchilada Spaghetti

A heaping bowl (or two) of corn pasta is one of my favorite raw till 4 dinner meals! But the typical, Italian spaghetti sauce gets old after a while and personally, I like my meal with a little spice added to it. I originally found this idea last year but have made some adjustments to account for my vegan-ness and my own favorite, homemade enchilada sauce. If you like enchiladas, this is definitely for you. I could seriously eat this every night of the week. Unfortunately, Brandon and Eliza don't share my enthusiasm love for chili powder so I don't. But that is just how good I think this is. You should definitely try it!  
photo 1 (29)Ingredients: 
15 oz can tomato sauce (watch the salt content!)
1/2 can of water (also helps to get out extra sauce)
3-5 tbsp chili powder (I  like mine extra chili-y)
1 tsp cumin 
1 tsp garlic powder
1 tsp oregano 
1 tsp cocoa powder 
1/4-1 tsp cayenne pepper
1 tsp salt 
16 oz. gluten free pasta (I do corn, organic and non-gmo) 

Optional: 
Vegan cheese to sprinkle on top (I actually preferred mine without)
Sauteed veggies, if you really feel like going all out, such as an onion, bell pepper, a few cups of spinach, or a few cloves of garlic 
enchilada spaghetti 2
1. Cook pasta. If you don't know how, follow ingredients on package. 
2. Meanwhile, mix tomato sauce and spices together in saucepan. Bring to a simmer and cook for 5-10 minutes. Remove from heat. 
3. Enjoy! 

Inspiration:Chicken Enchilada Spaghetti
Quick Veggie Enchiladas

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