Szechuan Noodles With Spicy Veggie Sauce - cooking recipe

Ingredients

6 ounces veggie crumbles (I use Morning Star Meal Starters-1/2 of a 12 oz. pkg.)
1 tablespoon olive oil
1 (12 -16 ounce) package frozen stir fry vegetables (I use Oriental)
IF NOT USING FROZEN STIR FRY VEGETABLES
1/2 cup sliced mushrooms
1/4 cup sliced red bell pepper
1/2 cup sliced napa cabbage
1 carrot, thinly sliced
1/4 cup sliced water chestnuts
Sauce
3/4 cup chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2 - 1 1/2 teaspoon dry crushed red pepper (you control the heat!)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup vegetable broth
1/4 - 1/3 cup hoisin sauce (this is a sweet sauce, so start out with the lower amount and add as desired)
2 tablespoons soy sauce
Noodles and Garnish
8 ounces whole wheat spaghetti, cooked
1/2 cup sliced green onion

Preparation

Brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm.
Cook stir fry vegetables as directed on package. Set aside.
If not using the frozen stir fry vegetables, saute cut vegetables for about 5-10 minutes, or until desired doneness. Set aside and keep warm.
Pour sesame oil in pan and heat till hot. Saute onion, garlic, ginger and red pepper in hot sesame oil until tender.
Combine cornstarch and vegetable broth, whisking until smooth.
Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
Stir in veggie crumbles and cooked vegetables.
Toss with hot cooked pasta, and sprinkle with sliced green onions. This is also good with brown rice.