Directions
Impossible Meat
Step 1: Add your Impossible Foods ground to a lightly oiled pan
Tip: If the ground was frozen, make sure to defrost it before cooking. You can submerge the sealed package in hot (not too hot to the touch) water for 30 minutes to help speed the process up!
Step 2: Season up the ground with a dash of salt, pepper, garlic powder, onion powder, paprika, oregano, and basil. If you like heat, add a pinch of red pepper flakes or cayenne powder.
Step 3: Add 1 teaspoon of Earth Balance Buttery Spread, and thoroughly incorporate the seasonings and butter into the ground.
Step 4: Cook on low heat until golden brown, mixing occasionally.
Step 5: Take the ground off the heat and set it aside.
Bolognese Sauce
Step 1: Use a blender or food processor to roughly process your garlic and onion. Add one or two teaspoons of olive oil, a dash of salt, dash of red pepper flakes, and a dash of black pepper. The consistency shouldn’t be too liquidy, but it shouldn’t be too thick either; we’re looking for a medium-thick slurry.
Step 2: Coat your saucepan in olive oil. Be generous, but don’t add too much oil. You just want the entire saucepan to be evenly coated.
Step 3: Add your onion & garlic slurry to the oiled pan, and saute on low-medium flame. Cook until fragrant, slightly golden, and soft (this should take 5-10 minutes). Stir periodically so that everything cooks evenly.
Step 4: Roughly blend or food process your canned tomatoes. If you like a thinner sauce, blend until the texture is desirable. Add the tomatoes, dried herbs, and 1 cup of vegetable broth to the onion & garlic slurry.
Step 5: Stir everything together and cover the pan with a lid. Cook on low-medium heat until the oil turns bright orange (this should take around 15 minutes), and stir the sauce occasionally. Once the sauce comes to a simmer.
Step 6: Add nutritional yeast (I add for flavor and for vitamin b12!) and reseason with salt/pepper to taste. Incorporate your cooked Impossible Foods ground beef, mix the sauce thoroughly, and let it simmer for another 5-10 minutes with no lid. Don’t forget to stir occasionally.
Fettuccine
Step 1: Bring a tall pot of lightly salted water to a rolling boil.
Step 2: Add your pasta to the water, and stir it in so all pasta is fully submerged.
Step 3: Cook until al dente, then drain and rinse with cold, filtered water to stop the cooking process.
Tip: To achieve perfect al dente, you’ll have to taste test a strand of pasta after ~5 minutes of boiling. Then taste test a strand every minute or so thereafter, stopping when the pasta is cooked, but still has a pleasant bite to it. This should take no more than 8 minutes.
Step 4: Toss the drained pasta in a light drizzle of olive oil or a ladle of sauce (to prevent it from clumping together).
Plating
Step 1: Use tongs to plate your pasta, and a ladle (or a really big spoon) to plate your sauce.
Step 2: Optional (recommended!): Top with vegan parmesan, roughly chopped fresh basil leaves and roughly chopped fresh parsley leaves
Keep cooking
