Veggies & Vegan Meat Pasta
Prep. Time
15 minutes
Cook Time
45 minutes
Servings
4-6 plates
Difficulty
Challenging
Gluten-Free, Nut-Free, dairy-free, egg-free
I like this kind of pasta because it delivers real substance without getting heavy and every component pulls its weight. The elbows stay saucy, the vegetables cook down into something genuinely flavorful, and the soy grind gives it that satisfying bite and enough depth to make it a complete meal in one pot! I lean on dishes like this because they solve dinner without creating extra steps. Everything cooks in stages in the same pan, and by the time the pasta folds in, the sauce has already settled into that steady, rounded flavor you only get from a slow-simmered meal — except this one doesn’t take long at all. It holds up well for seconds, it reheats cleanly for lunchboxes, and it doesn’t feel like a compromise meal. Just a straightforward, honest bowl of pasta that actually tastes good and feeds everyone without tons of dishes or too much chaos.
Ingredients
Small elbow pasta, uncooked (GF, if preferred/needed)
1 onion, chopped
1 garlic clove, minced
2 cups cherry tomatoes, halved
1 bell pepper (any color), sliced
A handful of fresh spinach
1 package soy meat, ground (see allergen notes below)
6 cups vegetable broth or water + 1 tbsp consomme
1 small can of tomato paste
1 tbsp dried basil
2 tbsps salt
1 tbsp of sugar
Olive oil for sautéing
Instructions
Warm a 13'' or larger sized deep pan or shallow pot.
Splash 3-4 tbsps olive oil and sauté the onion until golden.
Add the garlic and keep cooking for another minute or until fragrant.
Add the Impossible ground and cook while consistently crumbling it and mixing with the onion and garlic.
Stir in the cherry tomatoes and peppers and let them break down a bit.
In a small bowl or a cup, mix the tomato paste with half a cup of broth until nearly combined.
To the pan, mix in the rest of the broth and the tomato paste blend, dried basil, salt, and sugar.
Add the spinach and let it wilt into the sauce. Fold the pasta into the pan and mix until everything is evenly coated.
Cover with the lid, and reduce the heat to low.
Cook for 10-15 minutes with occassional stirring, until the pasta has fully softened (or al-dente, as preferred).
Adjust seasoning and serve.
Keep refrigerated in an air-tight container for up to 3 days.
Notes
The selected vegetables are optional, and you are welcome to mix in your favorites or skip those I've added that don't work for your palette. Other veggies I haven't tried but should really be great here include eggplants and mushrooms (roasted first).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!