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.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. 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™.

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