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.
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.
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
- 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.
- In a skillet saute chopped onion and bell pepper in oil. Add a sprinkle of salt and saute til semi soft.
- Microwave or cook brussels sprouts til soft
- 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.
- Add everything else to the skillet (pasta, brussels, olives and jar juices). Add salt if needed. ENJOY
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
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
- 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.
- Mix tahini with water or almond milk and tapioca starch. Then boil til stretchy. Add extra water if too thick.
- Add spices and hot sauce. Mix in vegan sausage.
- Cook pasta. Mix pasta and baked zucchini into sauce. ENJOY
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.
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)
- Slice mushroom, chop swiss chard, and green onions
- 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.
- Saute mushrooms with a little soy sauce until they’re soft. Set mushrooms aside.
- Mix pepper paste with water to thin it out. As much or as little water as you’d like. Add to skillet.
- Cook pasta. Add noodles to skillet. Mix with red pepper paste. Add mushrooms and greens. ENJOY