With the arrival of Autumn, I start craving the comfort foods of my childhood. This week I really wanted my mother’s American chop suey.
I have recently committed to only eating meat when I can source it locally and know that it was raised naturally and ethically. Therefore, we have been doing a mainly vegetarian diet here at home. There are a lot of places (farmer’s markets and farms) close by where I can go to get meat, and we also have a local natural foods market, but sometimes I will take the cheaper and quicker route, (especially when I don’t have much time to whip something up for dinner) and I will use a vegetarian meat substitute. On the day I made the chop suey, I happened to already have faux beef crumbles on hand in the freezer, so I went that route. However, if you wanted to try this recipe out with real meat, you could totally do so.
Also, I did not measure any of my ingredients. I eyeballed amounts for everything. This is risky for me because I am not a very confident cook, however this time I felt ok just going for it since I was already so familiar with the recipe growing up, and it is a simple one.
Vegetarian American Chop Suey
Chop some onion. I added garlic. (Because I am addicted to fresh garlic!) You could also add chopped bell pepper.
Add a little oil or butter to a pan and sweat the onions (with the garlic) until they are soft.
Add imitation beef crumbles, and season with salt, pepper, and whatever else you like for seasonings. At this point I began boiling my elbow noodles.
Add one can of stewed tomatoes. You could also use chopped, but I left mine in large pieces intentionally because Hubby does not like tomatoes that much, so bigger chunks are easier for him to pick out.
Add tomato sauce.
Add cooked and drained noodles. Stir it all together very well.
(At this point you could totally serve it and eat it, but I took it a step further.)
I was so pleased that my little Simon loved this enough to request seconds and thirds. Even Jeramy the tomato hater in the house liked it and ate leftovers the next night.
Other fall favorites that I am excited to make: my annual pumpkin chocolate chip cookies, and lots of homemade soups.
What do you make or crave this time of year?