Western Cooks: Vegan House Pasta


By: Michael Nguyen

This simple recipe can feed a household of four to six people or make plenty of leftovers. Feel free to use whatever substitutes you see fit for your particular diet and lifestyle! Think of this recipe as a guideline template for your own creative cooking. If you have spaghetti or other types of pasta laying around use that instead. Same goes for veggies, sauces and protein subs. Spices, seasonings and cheese are optional additions one can add as well. Complimentary side dishes could include salad and bread.

INGREDIENTS:

  • 1 bag of Trader Joe’s Italian rigatoni (purchased from Trader Joe’s)
  • 1 jar of Bertolli organic olive oil, basil & garlic pasta sauce (purchased from Costco)
  • 1 bag of Boca veggie grounds (purchased from Fred Meyers)
  • 1 tablespoon of either dried or fresh garlic 
  • 1 bell pepper
  • ½ onion
  • ½ tablespoon of coconut oil (any butter/oil substitute will be fine such as olive oil)
  • Spices and herbs to taste (Salt, pepper, oregano, basil, spice flakes, etc.)

 

INSTRUCTIONS:

  1. Bring 4 quarts of water to boiling (16 cups)
  2. Boil pasta for 13 minutes stirring frequently
  3. Strain pasta & add 1 cup of cold water to prevent overcooking, rinse again before tossing later on (set pasta aside for the time being)
  4. Dice bell pepper & onion
  5. Bring pan to medium-high heat & add ½ tablespoon of coconut oil
  6. Cook veggie crumbles for ~4-5 mins (Or until lightly browned/160 degrees fahrenheit core temp)
  7. Add diced vegetables & garlic
  8. Salt & pepper to desired taste
  9. Cook for another ~1-2 mins
  10. Warm up pasta sauce
  11. Toss pasta, sauce and protein/veggies together. Add seasonings/cheese & enjoy!

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