Sausage, Kale & Tomato Garlic Skillet Pasta

So here’s something you’d never thought you’d see from me-a recipe featuring fake meat.

I know, I know. A total deviation from what I stand for and how I generally cook.

I really only bought these Tofurky kielbasas because I was going to a very non-vegan BBQ and the hosts asked me to bring vegan hot dogs and mac and cheese so they could test them out. AKA take a bite, spit it out, deem it gross and continue to give me shit for being vegan.

They actually ended up loving my Earth Balance Mac & Cheese, but we never got around to firing up the grill and trying the hot dogs. I myself, had actually never tried one. I saved it for ANOTHER busy week and just decided to make an easy sauce and throw it in with some leftover pasta and whatever veggies I had lying around which happened to be kale and grape tomatoes. The Tofurky was actually (surprisingly) non-GMO and minimal in it’s list of sketchy ingredients, which completely shocked me. And it was friggin delicious.

I honestly wouldn’t consider this recipe perfect by any means. I can hardly remember exactly what I threw in there but I figured it was so good, I had to at least make a semi attempt to document it. Consider yourself warned.

2 Tofurky kielbasas, sliced

1/2 lb organic pasta, cooked

2 cups julienned lacinato kale

1 cup sliced grape tomatoes

5 cloves garlic minced

1/4 cup olive oil

1/4 cup nutritional yeast

Sea salt, all-purpose seasoning and black pepper

SAUCE

1 cup raw cashews, soaked

3/4 cup coconut milk

1 tbsp tomato pasta

1 clove garlic

• Blend together all sauce ingredients together until smooth
• Saute Tofurky, kale and tomatoes in a skillet in 1/4 cup oil over medium heat for 5 minutes
• Add garlic, sea salt, all-purpose seasoning and black pepper and cook for another minute
• Add pasta and sauce and continue stirring for a few more minutes
• Add nutritional yeast and remove from heat