Directions

Making the Crumbles

1. Put the fennel and sage plant protein mix in a bowl. To enhance the flavor of the crumbles, combine the water and liquid aminos in a separate cup.

2. Gradually add the liquid into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix appears too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let the mixture rest while you heat the pan.

3. Heat a wide skillet over medium-low heat and add oil to cover the bottom of the pan. Break the mixture into crumbles and add it to the pan in a single layer. Fry for about 5-6 minutes, stirring regularly, until the crumbles are crispy. Remove the crumbles from the pan and set aside.

Making the Sauce

1. In a skillet, heat oil over medium heat. Add the diced onion and a pinch of salt, and sauté until soft, about 3-4 minutes. Then add the green pepper and cook for another 2 minutes. Add the mushrooms and another pinch of salt (if needed) and continue to sauté until all the vegetables are tender.

2. Stir in the Queen's Jollof Sauce and the can of diced tomatoes. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.

Making the Pasta

1. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni according to package instructions, reducing the cooking time by one minute for al dente pasta. Reserve some pasta water before draining.

2. Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta evenly. If the pasta seems too dry, gradually add reserved pasta water until you reach your desired consistency. Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.

3. Once the sauce is ready, gently fold the crispy fennel and sage crumbles into the sauce, combining everything well.