Posts tagged ‘Italian’

February 3, 2013

Veganism Day 2: Mamoon’s Italian Faux-meatballs and Gravy

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On a recent trip to Germany (hooray for living on the border!), the Beard and I were astonished to discover a ton of products that France seems to be lacking.  That is to say — meatless meatballs, tofurkey, vegan butter, etc. etc.  We naturally spent every bit of our paycheck (and way too many hours on a Saturday morning) loading up on a couple of these delights. Normally, I can do without faux-meat because that is something that I’d like to try my hand at myself, BUT I couldn’t resist purchasing meatless meatballs and faux-italian sausage in order to make the Beard a dish that he has yet to taste.  A heritage piece.  Something that I ate every Sunday growing up in my Italian American household.  Waking up to the smell of frying garlic and onions at 10am on a Sunday morning — knowing what was in store was a carbohydrate lover’s delight.  I had to make my family’s “gravy.” Be careful — in my household, you’d be sooner caught dead than to call it “sauce” (or ‘sawce’ as the Beard likes to say with his New York accent.) It’s gravy.  And macaronis.  And that’s what I decided to make for day 2 of veganism. A sort of initiation for the Beard.  A good gravy is not complicated but boy oh boy is it delicious.

Mamoon’s Italian Gravy

What you’ll need:

  • olive oil
  • large onion, chopped
  • 4 cloves garlic, chopped
  • 2 large cans (800g) crushed tomatoes (Redpak for those of you in the U.S)
  • Italian seasonings (oregano, basil, fresh parsley, salt, pepper, rosemary, thyme, marjoram, whatever your heart desires)
  • bouillon cube / a pinch of sugar

Now what?

  1. Sauté onion and garlic in a couple of tablespoons of olive oil until fragrant.
  2. Add one can of crushed tomatoes and season to your likings (the more the better, you want to see specks of seasonings in every bite).  Mix well.
  3. Add the second can and season yet again!
  4. Add your bouillon cube and a pinch of sugar.
  5. Let the gravy heat through and simmer.  At this point you can add your broiled meatballs and Italian sausages.  In our case, we fried up the meatless meatballs and faux-sausages and added to the gravy once they were crispy on the outside.
  6. Plop everyone into the gravy and let simmer and infuse for 30-45 minutes (since they were meatless.) For real meat, I would let it cook longer, to be sure.  An hour? An hour and a half?
  7. Serve on with big macaronis (I prefer rigatoni, for example!)  Cover with Parmesan cheese if you aren’t a cheese-aphobe.  Nutritional yeast was a nice replacement!

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