Pasta and Noodles
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→
Filled with crisp veggies that need only a little prep but no cooking, this is a crisp and colorful presentation for cold Asian noodles. Serve with your favorite tofu or tempeh dish for an appealing, light meal. Look for sweet and pungent hoisin sauce in the Asian foods section of supermarkets. You might find some of the recommended noodles there too, but if not, you’ll surely find them in natural foods stores and Asian markets. Serve with Sweet and Smoky Tofu or Tempeh Strips or Teriyaki Tofu Triangles. Photo by Susan Voisin.
This spicy, nutty dish of noodles and vegetables dressed in peanut sauce and topped with tempeh croutons is a fusion of Indonesian and Thai-influences. It’s good served warm or at room temperature. This dish really has it all, so you can finish the meal with a simple soup or a complementary salad like Asian-Flavored Coleslaw. Photos by Hannah Kaminsky. 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 year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil, it’s the perfect accompaniment to your favorite tofu or tempeh dish and can be enjoyed all year round as a room temperature noodle dish. Vary the veggies according to what you have on hand. Thanks to Boyajian for supplying the chili oil used in this recipe. more→
In this vegan adaptation of pasta Bolognese, a classic Italian specialty, the tomato sauce is made meat-free with high-protein quinoa and flavored with wine, garlic, bell pepper, and seasonings. Simple and hearty, this is a perfect weeknight meal served with a colorful salad. Photos by Hannah Kaminsky. more→
This pasta salad featuring peppers, avocado, and corn has a delectable southwestern flavor. For a nice warm-weather meal, serve with a simple bean dish or vegan quesadillas. Photos by Rachael Braun. more→
Featuring tasty chickpeas, marinated artichoke hearts, bell pepper, and olives, the ingredients for this delectable pasta salad can be easily doubled to make it party-size. Photos by Evan Atlas. more→
The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar. Photos by Hannah Kaminsky.
This simple and delectable stir-fry of napa cabbage, mushrooms and tofu, augmented with Asian noodles, goes well with an easy slaw-style salad, and spring rolls from the freezer section of your natural foods store. It’s a great weekday meal, as the stir-fry can be accomplished in the time it takes to cook the noodles. Photos by Evan Atlas more→
Here’s a veggie-filled pasta salad that’s always a crowd-pleaser. Broccoli, carrots, yellow squash, and briny olives and dried tomatoes make this a most colorful dish. This is a great choice as a vegan potluck recipe for warm weather occasions. Photos by Evan Atlas. more→
Spaghetti-shaped somen noodles are traditionally eaten cold in Japan during summer months, but you can substitute any kind of soba noodles or whole grain linguine. Peppery daikon radish and mellow carrots work beautifully with the noodles in this simple dish. Photos by Hannah Kaminsky. more→