Tag Archives: vegan pasta

Pasta with TVP (“Meat”) Sauce

11 May

Last night I wanted a satisfying dinner that wasn’t too complicated or time consuming to make, so I streamlined my spaghetti & “meat”balls recipe, and came out with the recipe below! This does not require the use of a cutting board or knife at all. I did, however, throw in a handful of fresh basil from my patio garden to give it a little something extra…

Pasta with TVP/”Meat” Sauce

1 lb of pasta, cooked according to package directions

TVP

1 1/4 c. TVP
1 1/4 c. water
2 tsp. liquid smoke
2 tsp. vegan worcestershire

Sauce

1 tsp. dried garlic
1 tsp. dried onion
pinch of crushed red pepper flakes
1 c. veggie stock (I used water + 1 crumbled bullion cube)
1  28 oz can of crushed tomatoes (or chopped or diced + 8 oz can tomato sauce)
squirt of raw agave, optional
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
Salt & Pepper

Optional Toppings/Mix-ins

1/4 c. nutritional yeast, optional
1/4 c. vegan parm, optional
handful of Daiya mozzarella, optional

Directions:

1. Prepare TVP. Bring water, liquid smoke and worcestershire up to a boil and remove from heat. Stir in TVP, and set aside.

2. Add all sauce ingredients to a medium pot over medium to med-high heat. Stir until it starts to bubble. Add TVP, lower heat and simmer, partially covered, for at least 15 minutes. (i forgot the partially part, and it came out just a little watery, but it was fine, cold on day 2!)

3. Add optional mix-ins to sauce, if using, and combine drained pasta and sauce. Enjoy!

Italian Feast: Roasted Garlic & Tomato Basil Pasta with Moussaka Pizza and Cheesesticks

10 Apr

So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!

Roasted Garlic & Tomato Basil Pasta

8 oz desired pasta shape, cooked according to box instructions (I used farfalle)

1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting

1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)

Directions:

1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.

2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)

3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)

Serve with a little extra basil on top for garnish, and enjoy!

(sorry for the blurry pic!)

Lots of yumminess ready for roasting.

Getting those lovely bites of melt-in-your-mouth garlic was amazing. Really nice with the fresh basil that I clipped from my new patio herb garden!

And now for the cheesesticks & pizza…

I scored the dough with a dinner knife so that they’d be easy to pull apart once cooked, but wouldn’t fall apart during the process.

I then lightly misted with olive oil, sprinkled with garlic powder and added Daiya cheddar and italian shreds.

Mist once more with olive oil and sprinkle with a little more garlic powder and vegan parm if you like.

After kneading and stretching the dough, make sure you stab it a billion times with a fork to keep the air bubbles at bay.

Here is the dismantled moussaka turned pizza toppings: thinly sliced, roasted eggplant, zucchini, and potatoes and a few dots of the almond cream sauce over the tomato paste based sauce I made.

And here it is all melty with Daiya goodness and ready to hit the table.

It was a true feast!

Unstuffed Shells

14 Nov

Last night I was looking over an italian menu while trying to figure out what to eat, and saw stuffed shells. This launched me into a huge missing cheese/wanting to eat raviolis and pink sauce and calzones. I was just looking in the cabinet to see what I could whip up for lunch and saw a bag of whole wheat shells, and some silken tofu. I put this creamy shell pasta together as a healthier homage to stuffed shells and to get my “ricotta cheese” fix.  : )

Unstuffed Shells

16 oz. whole wheat shells, or other pasta, cooked according to package directions

Vodka Sauce (or leave out the vodka for a pink sauce)
2 tbsp. olive oil
1/2 medium onion, chopped
3-4 cloves of garlic, minced
1/4 c. vodka, if using
1 28 oz. can of crushed tomatoes
2 tsp. tomato paste
1 tsp. italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. dried parsley
salt & pepper & crushed red peppers to taste
pinch of sugar
1/2 c. of stock (or 1 boulion cube + 1/2 c. water)
1/2 – 1 c. soy milk or soy creamer

Spinach Ricotta mixture

1 package extra-firm silken tofu (or extra-firm tofu, drained & pressed), crumbled
3 tbsp. mozzarella style shreds
3 tbsp. nutritional yeast
3 tsp. lemon juice
1/2 tsp. garlic powder
2 tsp. dried basil
1 tsp. dried oregano
fresh ground pepper
1/3 c. frozen chopped spinach, thawed (honestly, i don’t even thaw mine, i just break it up and mix it in!)

Directions:

1. Prepare spinach ricotta mixture by combining all ingredients, and set aside.

2. Heat olive oil over medium heat in a medium saucepan. Add onion, and cook for 5 minutes. Add garlic and cook for another minute. If making vodka sauce, add it now, and let it reduce by half.

3. Add crushed tomatoes, tomato paste, seasonings, stock and spinach ricotta mixture. Reduce heat to low and simmer, covered, for at least 20 minutes, to let flavors combine. Add soy milk, stirring until heated through.

4. Combine cooked pasta, and sauce. For baked shells, sprinkle with additional cheese shreds and put it under the broiler for 5 minutes.

I topped mine off with about 1/2 c. nutritional yeast and 1/3 c. vegan parm. Enjoy!   : )

Baked Fusilli in Pink/Vodka Sauce

2 Sep

Okay, this was intended to be vodka sauce, but I ended up forgetting it, so I include it here, as an optional ingredient, because it totally works without it as a pink sauce! Enjoy : )

Baked Fusilli in Pink/Vodka Sauce

1 lb. small shape pasta, cooked according to box directions

2 c. vegan “beef” or vegetable stock, or 1 bouillon cube + 2 c. water
(1 c. for TVP & 1 c. for sauce)

Rehydrated TVP:
1 c. “beef” stock
1 tsp. liquid smoke
1 tsp. vegan worcestershire
1 c. TVP

Sauce:
2 tbsp. olive oil
1/2 medium onion, chopped
3-4 cloves of garlic, minced
salt & pepper & crushed red pepper flakes
1/4 c. vodka, if using
1 28 oz. can of crushed tomatoes
2 tsp. tomato paste
1 tsp. italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. dried parsley
salt & pepper & crushed red peppers to taste
pinch of sugar
1 c. “beef” stock

1 c. soy creamer
3/4 c. mozzarella style shreds

Topping:
1 c. mozzerella style shreds
1 c. panko bread crumbs
1/2 c. nutritional yeast

Directions:

Pre-heat oven to 350*F

1. To rehydrate TVP: bring stock, liquid smoke and worcestershire up to a boil. Remove from heat and stir in TVP. Cover until ready to add to sauce.

2. Heat olive oil over medium heat in a medium saucepan. Add onion, and cook for 5 minutes. Add garlic, salt, pepper and crushed red pepper, and cook for another minute. If making vodka sauce, add it now, and let it reduce by half.

3. Add crushed tomatoes, tomato paste, seasonings, stock and rehydrated TVP. Reduce heat to low and simmer, covered, for at least 20 minutes, to let flavors combine.

4. Combine cooked pasta, sauce, soy creamer, and mozzarella shreds, and pour into an ovenproof dish. Layer half of the panko, mozzarella and nutritional yeast, and repeat layers. Bake for 20 minutes covered, and 10 minutes uncovered. Broil for 5 minutes for a nice golden crust.

Roasted Butternut Squash Pasta with TVP

10 Aug

getting this dish right took me two days! yesterday i really had a craving for roasted butternut squash and onions. today, i still liked the basic flavors of the dish, but needed to balance it out with something savory… so i added some smoky, salty TVP. this would also work over a whole grain instead of pasta.

Roasted Butternut Squash Pasta with TVP

1 butternut squash, peeled and chopped into 1/2″ pieces (**reserve the seeds for toasting, see below!)
1 medium onion, chopped
1/2 c. of chopped carrots
olive oil
salt & pepper
cinnamon
cumin
cayenne

1 c. of TVP granules
1 c. of vegetable stock (i used 1/2 fake beef bouillon cube & 1 c. of water)
1 tbsp. of liquid smoke
2 tbsp. of shoyu/ soy sauce/ braggs

8 oz. pasta of your choice, couscous or whole grain, cooked according to package directions
1 tbsp. vegan butter
vegan parm & nutritional yeast, optional

Directions:

1. Pre-heat oven to 350*F, and prepare baking dishes by misting with olive oil. Spread veggies out into a single layer in baking dishes and mist with olive oil, salt & pepper to taste. Sprinkle lightly with cinnamon, cumin and cayenne, and toss to coat. Bake for 25-30 minutes.

2. Prepare TVP: In medium saucepan bring broth, liquid smoke and shoyu to a boil. Remove from heat and stir in TVP, cover and set aside.

3. Prepare pasta, drain, and return to pot. Add vegan butter, roasted veggies and TVP. Stir in vegan parm & nutritional yeast, if using and additional olive oil, if desired.

yum!

**NOW ABOUT THOSE BUTTERNUT SQUASH SEEDS!
you didn’t throw out the seeds with the guts did you? do you like pumpkin seeds? these are not as plentiful, but are even more delicious. when you scoop out the squash guts, throw it all in a colander and get all the mush off. then just place them in a dry skillet over low-med heat. shake often, until they dry up. you can salt them and eat them hot, or put them in something air tight for a snack!