Mama's Fideo

When I was growing up one of our favorite dinners was my mom's fideo. Fideo is essentially Mexican-ized spaghetti. It is pronounced fee-day-oh. My mom always made it with ground beef, so I decided to veganize it! It is a spicy take on an Italian classic.

Veranocita's Vegan Fideo

10 oz Angel Hair or Spaghetti pasta (I used Lundberg Organic Rice Pasta, which is also gluten free)
2 tbsp canola oil
1 12 oz bag of Quorn Meatless and Soy Free grounds (or any other meat substitute you prefer)
3 gloves of garlic minced
1 onion chopped
2 tsp salt
2 tsp black pepper
1 cup medium salsa
1 8 oz can of green chiles
1 14.5 oz can of diced tomatoes
1 8 oz can of tomato sauce
3 cups of water

1. Depending on the pasta you use, you may need to boil it first. Rice pasta tends to cook quickly, so I did not. If you are using whole wheat pasta then the first step would be to boil the pasta.
2. Fry the onion in a large skillet until it is clear/browned. Add the garlic, salt, pepper and "meat". Stir this on medium heat until the "meat" is cooked through.

3. Add the rest of the ingredients, except the pasta, to a LARGE stew pot and place on the stove on high. Add the "meat" mixture and mix thoroughly. Leave on high until it begins to boil. I used 3 cups of water, but you can use 3 to 4 cups depending on how thick of a sauce you want.
4. Once it is boiling add the pasta and cook on medium for about 20 minutes stirring occasionally.
5. Let it cool for about 5 to 10 minutes and serve.