This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas. Continue Reading…
Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple.
And being vegan doesn’t mean you have to miss out on delicious, creamy macaroni salads. This recipe uses vegan mayonnaise to keep it dairy-free. Use gluten-free pasta to make it gluten-free.
I often cook for friends with a range of varied dietary needs and tastes. With vegan, vegetarian, and non-vegan friends all at my table and wanting food, I can always rely on this dish!Â My pesto pasta recipe is a happy medium for everyoneâ€”it fills the vegan and vegetarian requirements and keeps my omnivore friends feeling full and satisfied; it tastes delicious and doesn’t contain ingredients that can put-off non-vegans taking that first bite.Â Contributed by Anne Davies. Continue Reading…
This quick and easy dish is a favorite in my cooking classes. Pasta shells stuffed with light and fluffy (and vegan!) Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrÃ©e. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni.Â Recipe adapted from Artisan Vegan Cheese* by Miyoko Schinner, Â©2012 Book Publishing Company, reprinted by permission.Â Continue Reading…
Pasta, beans, and greens are a classic trio in Italian cookery. Itâ€™s easy to see whyâ€”the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. Youâ€™ll find it near the lettuces in the produce section. If youâ€™d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky. Continue Reading…
Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that itâ€™s always served over spaghetti. AÂ touch of sweet spices (such as cinnamon or allspice) are added as well. The result: a hybrid recipe thatâ€™s uniquely American. Photo by Hannah Kaminsky. Continue Reading…
This easy and delectable recipe combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful vegetables. Serve with a big chickpea or bean salad and a crusty bread. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
Perfect green beans seem to be available only for a month or two in the summer. This tasty salad is a nice way to highlight them during that brief window. However, Iâ€™m so fond of them, that I use frozen green beans so I can make this easy soba noodle recipe regularly. I highly recommend using organic, whole, baby green beans.
This Korean Japchae recipe is a slightly adventurous spin on fried rice. ItÂ marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. This dish is easy to make, kid-friendly, and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner. Continue Reading…
This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal.Â Recipe from Wild About Greens* by Nava Atlas.
In this recipe, the Asian flavor of miso fuses with the peppers, tomatoes, and olives of Italian cuisine. This fusion pasta dish makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve these Udon Noodles with Spinach-Miso Pesto with a bountiful salad of greens and tomatoes. Photos by Evan Atlas. Continue Reading…
This recipe for Vegan Bolognese Sauce is a meat-free version of the classic Italian pasta sauce. The secret ingredient? Lentils! You can prepare the sauce in advance, then let it cool down and put it in airtight containers. It will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.
- 1 tbsp olive oil
- 1 onion, cubed
- 1 clove garlic, crushed
- 1 cup dried red lentils, rinsed
- 1 (28 oz / 796 mL) can crushed tomatoes
- 1 cup tomato sauce
- 1 cup water
- 2 tbsp tomato paste
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh parsley, chopped
- In a large saucepan, heat oil over medium heat.
- Add onion and garlic. Cook, stirring, for about 3 minutes or until softened.
- Add pepper and cook, stirring, for 5 minutes.
- In the saucepan, add lentils, tomatoes, tomato sauce, water, tomato paste, salt, and pepper. Mix well.
- Bring to a boil. Reduce to low heat, cover and simmer, stirring occasionally, 40 to 50 minutes or until sauce has thickened.
- Stir in oregano and parsley and continue cooking for 10 minutes.
Spinach and lentils are often paired in Indian cuisine. Here, they are given an unusual context when combined with pasta in this Curried Pasta recipe. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, garnished with cilantro. Photos by Hannah Kaminsky.
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepareâ€”perfect for a busy weeknight dinner.
- 1 tsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp ginger powder
- Â½ tsp curry powder
- 3 carrots, chopped in small cubes
- 250g vermicelli
- 3 tbsp sesame oil
- 1 red pepper, chopped in small cubes
- Â½ cup peas
- 1 can baby corn
- 1 clove garlic, finely chopped
- Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
- Peel the carrots and cut them in julienne.
- Cook the noodles as indicated on the package.
- Heat the sesame oil in a wok.
- Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
- Add the sauce to the wok and continue cooking for 2â€“3 minutes.
- Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
- Taste and rectify the seasoning.
It is hard to believe that something that can be whipped up in a matter of minutes can be so good, but it really is!Â Makes enough for 1 pound of pasta. With additional nutritional yeast, this can be used as a cheese sauce for lasagna. You can vary this by sautÃ©ing onions, mushrooms, diced red bell peppers or other vegetables first, then adding the other ingredients. Contributed by Miyoko Schinner. Make sure to view the related video demonstrating how to make this delicious sauce. Continue Reading…
If you master this delicious stir-fry recipe of Asian noodles and spicy tofu, you’ll be less inclined to reach for that Chinese take-out menu!
Thereâ€™s something really satisfying about filled pastas like tortellini or ravioli, especially now that there are several vegan varieties to choose from. Combined with summerâ€™s ripe tomatoes and basil, they are the basis of a delicious main dish salad in this recipe. Look for them in the freezer section of natural foods stores. Continue Reading…
Discover this recipe for Vegan Fettuccine with Peas and Alfredo Sauce without delay! The “Parmesan” cheese is replaced by nutritional yeast. As for the creamy alfredo sauce, it is made with vegetable broth and plant based milk.
- 1 onion, finely chopped
- 4 large cloves garlic, minced
- 2 tbsp flour
- 1 cup vegetable broth
- 1 cup unsweetened soy milk
- Â½ tsp salt
- Â¼ tsp pepper
- 1 tbsp lemon juice
- Â¼ cup nutritional yeast
- 1 cup peas
- Combine the onion, garlic, and flour in a saucepan and cook over medium heat for 2 minutes.
- Add the vegetable broth, milk, salt, pepper, and lemon juice. Bring to a boil and heat for 8 to 10 minutes over medium heat or until the sauce is creamy.
- Pour this mixture into your blender and add the nutritional yeast. Blend until a smooth sauce is obtained. Adjust seasonings to taste.
- Pour the sauce back into the saucepan and add peas. Warm the sauce for few minutes.
- Serve sauce over the pasta of your choice.
This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!
- 9 oz rice vermicelli
- 1 tbsp vegetable oil
- 1 small onion, cut into thin slices
- ½ red pepper, cut into thin slices
- 2 garlic cloves, finely chopped
- 2 green onions, chopped
- 2 tsp curry
- 1 tsp turmeric
- 1 tsp sugar
- salt and pepper, to taste
- Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
- In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
- Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta recipe. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread. Continue Reading…