SMOKY LAZY PIEROGI
Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinary heaven!
Makes approx. 13 cups
1/4 c. margarine
1 lg. sweet onion, peeled, cut into 1/2 inch dice
1 jumbo green pepper, cored, cut into 1/2 inch dice
8 oz. white button mushrooms, washed and sliced
salt, pepper and garlic powder to taste
32 oz. jar sauerkraut, drained in colander, briefly rinsed under cold water, then pressed against sides of colander to remove excess liquid
1/4 c. Bac’n Pieces by McCormick
2 T. sugar
2 t. garlic powder
1 t. onion powder
1 T. ground fennel
1 t. smoked paprika
1/4 t. ground allspice
1 lb. dried fettucine pasta, broken in half
8 oz. pkg. bagged spinach
1/4 c. extra virgin olive oil
1 T. liquid smoke
2 T. Worcestershire sauce
salt and pepper to taste
In extra large skillet, over medium heat, melt margarine.
Add onion, green pepper and mushroom.
Salt, pepper and garlic powder to taste, then saute till wilted.
Add drained sauerkraut to skillet, stirring to evenly distribute.
Add Bac’n Pieces, sugar, garlic powder, onion powder, fennel, smoked paprika and allspice. Stir to distribute, then cover tightly, reduce heat to medium-low and cook 30 minutes, stirring as needed.
Cook pasta in sufficiently salted boiling water till tender.
Just before you’re ready to drain it, add the spinach. Cook for 1 minute, then drain all into a colander, shaking well to remove all excess water.
Transfer pasta and spinach to an extra-large bowl. Add the saute mixture. Stir to evenly distribute.
Add olive oil, liquid smoke and Worcestershire sauce.
Salt, pepper and garlic powder to taste, then serve.
You can serve as is, or top with salted mixed nut crumbles – cashew or smoked almond crumbles also work well.
Applesauce or orange marmalade, to the side on the same plate, compliment beautifully all the ingredients in this lazy, crazy dish! I love it all!
Notes: Crumble nuts in food processor till they just begin to release some of their oils, or place in bag and pound with flat side of hammer head till evenly crumbly. If using a processor, you need about 2 cups to achieve an even crumble. Reserve extra in jar with lid at room temperature for other uses – such as topping salads.
McCormick Bac’n Pieces are larger than the traditional soy bacon bits, and add a chewy plus smoky dimension to this dish. I checked and they are vegan.
Lots of garlic and black pepper make these noodles sing.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.