3 Vegan Veggie Pasta Dishes

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

Yay! Veggies, pasta and sauce. I would consider this trifecta the best of them all! Veggies are so filling, bringing their own flavors to the table and offer a blend of textures. Dude, bring on the veggies…. with pasta.

While roasted veggies in the oven taste the best there are two other options to streamline these recipes. You can use a george forman grill to expedite the cooking time of your veggies. And I was obsessed with my grill for the longest time. There’s no faster way to cook potatoes than to grill them! Now I have new favorite way to eat more veggies. I’m in love with frozen veggie steamer bags from aldi. They’re only $1.19! No prep, no clean up, 5 minute cook time. blah blah blah. Though roasting takes the longest time to prep and cook the roasted flavor can not be beat.

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

Vegan Brussels Sprouts and Pasta
Dude, this recipe changed my life. I’m not even kidding. First off this recipe is outside of my box. I usually don’t add olive juice or take the extra couple minutes to saute onions & bell pepper. But here’s the thing, I was randomly inspired to make Mark and me a feast for dinner. Usually we don’t make grand feasts and since I have the blog I usually keep cooking for myself the bare minimum. But I was inspired to make up an amazing meal but didn’t have much on hand. Using what I had I made this dish. It was soooo good I wanted to record this recipe to share it with the world. Since making this dish I’ve been crazily inspired to make feasts for Mark & me regularly. And these feasts have completely improved the quality of my life. Crazy what a good meal can do!

This feeds two

*There’s 2 different pepper flakes in this dish. Korean chili flakes (not spicy) and red pepper flakes (spicy) are two different kinds. Don’t mix the two up. You can totally omit the Korean chili flakes. I don’t expect people to have them but it’s an ingredient worth getting.

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

6 oz pasta, 2 TB oil, 200 g of mix onions and bell pepper (I used frozen), 2 ts dried bell pepper (optional), 1 ts Tuscan spice blend (or garlic salt), 1 ts Korean red pepper flakes (optional), 1 ts dried parsley, 1 ts dried chives, dash red pepper flakes & black pepper, 2 TB banana pepper juice from jar (or vinegar), 2 TB olive juice for jar, 15 olives, 1 steamer bag of Brussels sprouts

  1. Cook pasta and set aside. You can mix a little oil in with the drained pasta to prevent the pasta from sticking to itself and drying out.
  2. In a skillet saute chopped onion and bell pepper in oil. Add a sprinkle of salt and saute til semi soft.
  3. Microwave or cook brussels sprouts til soft
  4. Add all the spices and herbs to the skillet. Let the dried spices soak into the oil. Keep heat to med or med low. Once the dried herbs start to smell amazing move on.
  5. Add everything else to the skillet (pasta, brussels, olives and jar juices). Add salt if needed. ENJOY

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

Vegan Cajun Tahini Cheese + Veggies
If you don’t enjoy the taste of tahini you can use any other nut butter or straight oil. Hell, you could skip almond milk and nut butter and just use water. Either way I’m sure the tapioca starch with spices will make it cheesy even with just water. Feel free to use other spices if cajun isn’t for you. *2 servings

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

2 small zucchini (200 g), 1/2 TB oil, salt, 2 vegan sausages (I used chipotle field roast seitan), 1 cup water or plain almond milk, 1/4 cup tahini, 2.5 TB tapioca starch, 1.5 TB cajun spice blend, 1 TB hot sauce, 4 ounce pasta, 1/2 lime juice

  1. Chop zucchini. Mix with oil and place on a baking sheet. Add salt and bake at 375 for about 30 minutes or until cooked to your taste.
  2. Mix tahini with water or almond milk and tapioca starch. Then boil til stretchy. Add extra water if too thick.
  3. Add spices and hot sauce. Mix in vegan sausage.
  4. Cook pasta. Mix pasta and baked zucchini into sauce. ENJOY

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

Vegan Spicy Korean Noodles with Vegetables
I could live on this dish alone. Send me off to an island. I’ve figured out my one new favorite meal. Korean red pepper paste is hands down the greatest condiment ever.

3 Vegan Veggie Pasta Dishes - Vegan Cajun Tahini Cheese + Veggies - Vegan Spicy Korean Noodles with Vegetables -Vegan Brussels Sprouts and Pasta - Vegetables and Noodles - Rich Bitch Cooking Blog

1/2 box of mushrooms (4 oz), bunch of swiss chard, 2 green onion stalks, 2.5 TB korean red pepper paste + water, 1 TB oil, salt, 1-2 TB soy sauce, 6 oz noodles (I used cheiljemunso chopped noodles)

  1. Slice mushroom, chop swiss chard, and green onions
  2. Saute swiss chard in 1 TB oil with a dash of salt in a skillet. Once the color changes remove chard from heat and set aside.
  3. Saute mushrooms with a little soy sauce until they’re soft. Set mushrooms aside.
  4. Mix pepper paste with water to thin it out. As much or as little water as you’d like. Add to skillet.
  5. Cook pasta. Add noodles to skillet. Mix with red pepper paste. Add mushrooms and greens. ENJOY
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6 comments

  1. THANKS FOR ACKNOWLEDGING ME SOMETIMES IM JUST SCREAMING INTO THE VOID. MY WEED STORY IS ONCE I WAS SMOKING WITH SOME FRIENDS AND WE WERE PASSING THE J AND IT GOT TO MY TURN AGAIN A ND I JUST SAID.. NO MAN IM SO HIGH I COULD TASTE COLORS. also i will 100% buy ur book finish it already pls

    • You’re welcome. I like that your request sparked others to let their stories out of the bag. Something about the thought of being so high that one could taste colors makes me feel a little queasy. Clearly I’m a lightweight. ha ha ha ha

  2. i just looked at my previous comment not high and what the fuck is the void. anyway another story once i was stoned in home depot getting some supplies and i needed a guy to get this sheet of plywood too high for me to reach and what came out was “can you help me get some wood?” he was kinda cute tho so

  3. First time I smoked I was 13 or 14, freshman year, my then best friend convinced me to sneak out on a week night and meet him behind a church, he had a water bottle bong. After my first hit I was already lit af and took another and well, this time I tried to hit it from the bowl and got weed all on my front teeth and started laughing at myself, which of course made my friend laugh at me too. I also had a huge crush on him so it was kind a embarrassing but luckily we both laughed it off. Then when I had to go home, the punk didn’t want me home and when I was like two doors down from my house I thought I was lost for a bit 🤣

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