Hearty Pasta Dishes
This recipe, satisfying combination of pasta, lentils, and spinach (or other greens) is a longtime family favorite. Easy and substantial, this can easily become your go-to plant-powered pasta dish. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
My mom created the most delicious vegan meatballs! I almost spit out the first bite I took because I thought she was playing a horribly mean joke on me, they tasted so meaty! The original recipe uses eggs and parmesan cheese. To veganize the recipe we used a “chia egg” instead and omitted the cheese. To make them gluten-free, use gluten-free breadcrumbs and gluten-free pasta. You can use store-bought marinara sauce or make your own. This recipe is a bit involved, as you need to prepare the ingredients and let them sit over night. It’s worth the wait…trust me. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.
This mac and cheese is 100% vegan and so healthy! The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! This recipe utilizes gluten-free pasta, but if that’s not a concern for you, any whole-grain short chunky shaped pasta will work. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. more→
Made of beans, oatmeal (or quinoa flakes) and walnuts, there’s nothing “fake meat” about these beanballs. They’re super easy to make, too — basically you just throw everything into the food processor. While they’re baking, cook up your favorite kind of pasta. Once it’s done, add the kind of marinara sauce you like best — homemade Classic Marinara Sauce, or or your favorite natural purchased brand. Serve with a colorful salad, and, if you’d like, roast some broccoli and/or cauliflower in the oven at the same time that the beanballs are baking. Tip: set aside some of the marinara to spoon over the beanballs, once you arrange them atop the pasta. more→
Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. more→
This basic vegan macaroni and cheese is rich and comforting. Using pureed silken tofu as a base makes it super easy. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredients. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. more→
Pasta with pesto, potatoes, and green beans is a classic rustic Italian combination. It may seem odd to combine pasta and potatoes, but it does work well, and is extra hearty. It’s carb heaven, maybe, but still healthy, especially if you use whole-grain pasta. Photos by Hannah Kaminsky.
I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. It’s also cat friendly, as I caught Archie sitting on the counter nibbling on it after I turned my back. I guess that cliché about orange cats and lasagna is true! Also, this tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl. more→