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Tex Mex with Field Roast Mexican Chipotle Sausages

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As I nervously wait for my dentist I tend to thumb through ever magazine sitting on the coffee table; well maybe not all of them because I think the articles in Highlights are the same from when I was a kid.  I’m not sure which magazine this idea came from, but I snapped a picture of the recipe and said, “I can veganize that!”   I’m addicted to snapping pictures of recipes or emailing them to myself so that I can look at them later and figure out how to put my own twists on them.  It is quite possible that I have enough recipes and inspiration in my inbox to create an entire year’s worth of meals. Not all of them collected at the dentist office…

This recipe is a great go to that only took me about 15 minutes to whip together at the end of the day.  Most of the ingredients are things that I readily have on hand meaning no last minute trips to the grocery store at 5:30pm for one thing.   Also, depending upon the heat, flavor, color of the salsa you use in this recipe there are a lot of possibilities.

2 Field Roast Mexican Chipotle sausages crumbled

1 Tablespoon of cooking oil

1 12 oz. package of pasta, cooked

1 cup jarred or homemade salsa

½ cup of cheddar style vegan cheese shreds (or more to your liking)

Fresh cilantro

Salt and Pepper to taste

Boil a large pot of water and cook your pasta according to the package directions (I used spaghetti but any pasta will do); drain and set aside.  In a large pot heat the cooking oil and crumble the Field Roast Mexican Chipotle sausages into the pan (Note: this helps to prevent staining of your cutting boards from the chili oils).  Brown the crumbled sausage for 3 minutes.  This will create a nice fond at the bottom of your pan.  Pour in the salsa of your choice as well as the lime juice and use this to deglaze the pan.  Bring to a simmer and allow to cook for one minute.  Add the cooked pasta and stir to coat.  Sprinkle in the vegan cheese shreds a little at a time, stirring between additions to allow them to melt and get incorporated.  Simmer for a few minutes until warm. Add salt and pepper to taste and sprinkle with cilantro and a fresh squeeze of lime. Tex Mex 2

 

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