• Vegan Recipe | Italian “Drunken” Noodles

    by Kenna Smoot on October 24, 2013

    vegan-drunken-noodles I veganized this amazing dish I found on Pinterest the other night and I think it may be my new favorite recipe. It was so flavorful, filling and absolutely delicious. Plus, my kids loved it and wanted seconds. Here’s my vegan version of Italian Drunken noodles:

    vegan-sausage-recipe Ingredients

    • Olive oil
    • 4 Tofurky Italian sausages
    • 1 large onion, quartered and sliced thinly
    • 1 ½ teaspoons salt
    • 1 teaspoon Italian seasoning (I mixed basil & thyme)
    • ½ teaspoon cracked black pepper
    • 1 red bell pepper, cored and thinly sliced
    • 1 yellow bell pepper, cored and thinly sliced
    • 1 orange bell pepper, cored and thinly sliced
    • 4 cloves garlic (I used 4 tbsp pre-minced garlic)
    • ½ cup white wine
    • 1 (28 ounce) can diced tomatoes with juice
    • 2 tablespoons flat-leaf parsley, chopped (I used oregano from my herb garden instead. Use whichever you prefer)
    • ¼ cup fresh basil leaves, julienned, divided use
    • 8 ounces Pappardelle noodles, uncooked (I couldn’t find Pappardelle noodles, so I used the 1/2 a pack of linguine I had left over from my Cajun Pasta recipe–see my first blog recipe post)

    vegan-noodle-recipe Directions:

     Cook time: about 20 minutes
    • Place a large, heavy-bottom pan or braising pot over medium-high heat. Add about 2 tablespoons of olive oil
    • Once the oil is hot, crumble the spicy Italian sausage or tofu into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side.
    • Prepare the noodles according to instructions on package. Then, drain the noodles very well.
    • Once the crumbled sausage or tofu is browned, remove it from the pan/pot and place into a small bowl to hold for a moment.
    • Next, add the sliced onion into the pan, add more oil if needed and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning
    • Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.
    • Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
    • Next, add in the diced tomatoes with their juice, and return the tofu or browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off.
    • To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil (I used olive oil from my friend, Jennie’s specialty store, The Olive Vineyard. The Tuscan Herb olive oil was just perfect, so if you’re in Agoura, Hills, CA stop by!) to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil
    • Add the noodeles directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.
    • To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil and an extra drizzle of olive oil (if you’d like)

    I hope you love this as much as we did! Do you have any recipes you would like to see veganized? Send them our way and we’ll take a shot at it!

    About Kenna Smoot

    Meat Meets Vegan Blogger, Model, Mom & Startup Wife Kenna is a 10 year vegan veteran, mother to 3 little vegan gentlemen, and wife of a successful startup entrepreneur. When she was 9 her grandfather moved into her family's home with stage 4 cancer and 6 months to live. After starting an organic diet he added 2 extra years to his life. Still, the pain from watching him suffer caused her to vow to do her part to protect her family from cancer. In her late teens she began researching nutrition and on her quest she found the benefits of a vegan diet; and has never looked back. She now has her own blog where she turns Pinterest's top recipes into vegan delights with instructions showing you how to do it. Check it out at She is also a model in Los Angeles under the alias "Kenna Cade". Her modeling has landed her in Axe body spray commercials, featured in Mademoiselle magazine, the face of a Swedish beauty company, spokesmodel for countless skin care companies, luxury events and is now the image used for the heroine in a new comic book series coming out next year.

  • { 3 comments… read them below or add one }

    Brittany @ The Fit Phoenician October 24, 2013 at 1:43 pm

    This looks amazeballs! Such a good recipe idea :)


    Becky October 29, 2013 at 9:34 pm

    My boyfriend was having a major craving for a hearty Italian dish so we made this. Wow- really good! Super flavorful. Only changes we made was veggie broth instead of wine (sober household) and added some red pepper flakes. Really great recipe, thanks for sharing!


    Kenna Smoot October 31, 2013 at 7:02 pm

    Thanks for trying the recipe ladies!

    Becky, that’s a great variation. I will have to try that next time.


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