Foodie Friday: Arizona Skillet Dinner
This recipe is for a vegetarian dish that’s been around for a while. Just replace the dairy cheese with soy cheese, and it becomes vegan. It’s definitely an all-time favorite with my family, and you’ll see why with just one bite.
Arizona Skillet Dinner
1/2 lb. pasta (elbow macaroni, penne, or shells)
2 Tbsp. safflower or olive oil
4 large cloves garlic, minced
1 medium red onion, chopped
1 medium red, green, or yellow capsicum, chopped
2 Tbsp. chili powder or 1 hot chili, finely diced
1/2 tsp. ground cumin
1 can black beans, drained and rinsed
1 cup vegetarian sausage crumbles (or substitute TVP or firm tofu)
1 cup fresh, frozen, or canned corn
2 cans diced tomatoes, with juice
Salt and pepper, to taste
1 cup soy cheddar cheese, grated (optional)
Pinch nutritional yeast (optional)
- Cook the pasta. Drain and set aside.
- In a large frying pan, heat the oil over medium heat.
- Add the garlic and sauté for a minute. Then add the onion, capsicum, chili powder or chili, and cumin. Cook for five minutes.
- Add the beans, vegetarian sausage, corn, and tomatoes with juice. Season with salt and pepper. Bring to a boil for 1 minute.
- Reduce heat and simmer, stirring occasionally, for 15 minutes.
- Stir in cooked pasta.
- Serve immediately and sprinkle with soy cheese or nutritional yeast.
Makes 8 servings
Posted by Jason Baker