You don’t have to be vegan to enjoy this healthy yet hearty meal! If chopped correctly, Chef JJ shares which vegetable can act as breadcrumbs or even the crunchy part of bacon.
Ingredients
1 cup olive oil
2 shallots, thinly sliced
8 garlic cloves, sliced
1 leek, cleaned and sliced in half-moons
8 small fresh artichoke hearts, cleaned
½ cup white wine
1 cup vegetable stock
1 cup dragon beans, cut on a bias
½ red jalapeno minced
1 cup tri-colored carrots, sliced ¼ inch thin
½ cup asparagus, cut into ¼ inch rounds
½ cup English peas
1 pound vegan spaghetti, cooked
1 lemon zested
Kosher salt
Cracked black pepper
Plant based butter, optional
Instructions
In a large saute pan over medium-high heat add the oil and once it gets hot
add the shallots, garlic, and leeks and cook until they are tender. Turn heat
down to medium-low heat. There shouldn’t be too much color on
the aromatics. Season with salt and pepper.
In the meantime cook the artichoke hearts in a separate medium saute pan
with vegetable stock and white wine until tender.
Add the dragon beans, red jalapeno, carrots, artichokes, asparagus, peas, and
stir to combine.
Add the spaghetti, cracked black pepper, and lemon zest over the top and
gently fold the vegetables into the spaghetti and serve
