Tag Archives: pasta

Baked Cheatken Rotini – Vegan Recipe

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So, there I was, looking at a big container of TVP chunks that I had purchased at my local health food store.  Having never cooked with TVP, I wasn’t sure what to do with them, but I knew that I was in the mood for a comforting filling baked pasta dish.  So,  I started dragging ingredients out of the pantry, and this is what I came up with in the end.  I made a double batch, and we had leftovers for days (after feeding six people) so I’ve only given you a single batch recipe here.

Baked Cheatken Rotini

1 lb rotini
1 cup TVP chunks
1 ½ cups veg broth
1 large can tomato puree
1 ½ cups diced tomato
¼ cup nutritional yeast flakes
1 small onion, diced
3 cloves garlic, minced
½ cup chopped mushrooms (optional)
1 T olive oil
1 T dried Italian seasoning (or use fresh basil, oregano, thyme)
¼ cup Daiya mozz (optional)

Place TVP in large bowl with onion, garlic, and mushroom.  Heat veg broth to a boil and pour over TVP mix.  Stir and allow to sit and absorb the liquid while cooking pasta.  Cook pasta in water with 1 T olive oil to al dente.  Drain and rinse.  Mix tomato puree, diced tomato, Italian seasoning, and nutritional yeast into TVP mixture and then fold into pasta.  Put parchment paper on the bottom of a baking pan and fill with mix.  Sprinkle Daiya over the top.  Tear off a sheet of foil large enough to cover pan and coat bottom of sheet with sprayed olive oil or nonstick spray.  Cover pan tightly.  Bake at 350* for 45 minutes (check to be sure it is warmed through) and serve.

Winter Day Easy Veggie Soup

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I did pots of chicken noodle and veggie soup yesterday, and my house smelled wonderful.  A friendly tweep asked me to post the recipe for the veggie noodle, so here it is – though it’s pretty easy 🙂

2 carrots or 1.5 cup baby carrots, bitesize
2 stalks celery, sliced
2/3 block of firm tofu, chopped into small cubes
2 cans veggie broth (or 3 cups if you make your own)
4 veggie bullion cubes
4 cups water
black pepper to taste
1/2 lb rotini or other pasta
4 T miso paste

Put veggies (add others as you like – I often do onions or greens as well, but didn’t this time!), tofu, and broth in a large pan.  Bring to a boil.  Add bullion.  After bullion dissolves, gradually add additional water.  Bring back to a boil and then reduce to quick simmer until carrots are well cooked.  Add pasta and boil until done to taste.  Pepper (you likely won’t need salt) during this stage.  When pasta is almost done, add miso.  Stir in and then reduce heat to med/low.  Simmer 5 minutes and serve!

Roasted Butternut Tri-Color Pasta – Vegan MoFo 17

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As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta.  Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!

 

Ingredients
1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
sea salt
ground pepper
olive oil

 

Toss butternut squash in olive oil.  Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking.  Place in oven at 450*.  While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent.  Boil pasta al dente,drain, and combine with onion mix.  Salt and pepper to taste.  Check squash every 5-10 minutes and flip as needed.  When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.

Mmmmm!