Berry Better Than Spaghetti

This recipe is hearty and filling but also vegan and packed with nutrients.  A cup of cooked wheat berries has about 300 calories and is full of protein, fiber, and iron.  The nutrition is equivalent to that of whole wheat, but the ‘berries are a whole lot more fun than whole wheat spaghetti.

Yield: 4 servings; Prep Time: Overnight; Cook Time: 1 hour

  • 1 cup hard red winter wheat berries
  • 2 tsp evoo
  • 2 heaping cups frozen turnip greens
  • salt and pepper, to taste
  • large red onion, roughly chopped
  • 12 oz package ground beef style veggie protein
  • 20 oz Arrabiata or spaghetti sauce of choice
  1. In a covered pot, soak the wheat berries overnight in 4 cups of cold water.
  2. The next day, place the pot over high heat and set a timer for 50 minutes.  When the wheat berries have come to a boil reduce the heat and simmer for the remaining time.  After 50 minutes, remove from heat and drain any remaining water.
  3. While the wheat berries are cooking, heat 1 tsp evoo in a large pan over medium-high heat.
  4. Place turnip greens in pan and cook 2 minutes, stirring regularly.  Season with salt and pepper.
  5. Add remaining tsp evoo and onions to pan and cook 2 minutes.
  6. Add veggie protein to pan and cook 4 minutes, using the side of your spatula to break up the “meat” into smaller pieces.
  7. Reduce heat to low and add sauce to pan for a final 3 minutes.
  8. Serve “meat” sauce on top of wheat berries.


2 thoughts on “Berry Better Than Spaghetti

  1. Pingback: Challenge Check Ins | Eating Chalk

  2. Pingback: Weekend Wrap-Up; Beers In Brooklyn | Eating Chalk

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