When I was little, eating the typical Standard American Diet, I used to like these awful pre-fab breaded veal patties my mom bought served on top of pasta marinara. I liked them that is until I found out they were made from baby animals who were ripped cruelly away from their mothers (dairy cows) to be deliberately malnourished and kept in crates! This tastes almost exactly like what I remember was best about that dish — a crunchy patty slathered with a flavorful topping and classic red sauce. That’s why I love this daily vegan lunch. It’s delicious, lighting-fast, and most importantly there is zero cruelty. I took a cue here from Colleen Patrick Goudreau’s wonderful cookbook The Vegan Table which suggests using hummus in the place of cheese for a very fast, healthy quesadilla called No Queso Quesadillas.
INGREDIENTS FOR ONE SERVING:
1.5 cups cooked spaghetti noodles
1 unchicken patty
1/4 cup or so of hummus
1 cup marinara sauce
Cook pasta according to package directions. Defrost 1 frozen chicken patty in the microwave for 40 seconds. Stick defrosted patty in the toaster and toast on a medium setting. Because vegan chicken patties are vegan, they do not drip and suppurate like regular meat patties, so you can toast them. Microwave marinara for 30 seconds. Spread hummus on top of patty, place patty on top of bed of pasta, and pour warmed marinara sauce on top.