Vegan Pasta Recipe
Penny Said:
Does anyone have a good Vegan Minestrone recipe?We Answered:
The cooking websites are loaded with soups, including minestrone. This one is a modified version of the "Quick Minestrone" from epicurious.com1/4 cup olive oil
1 small onion, coarsely chopped
4 garlic cloves, crushed in a garlic press
4 pound prewashed and cut kale (6 cups)
1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
1(14 1/2-oz) can "petite" diced tomatoes in juice
1 cup small Vegan pasta, such as Elbow macaroni
5 1/4 cups reduced-sodium Vegetarian Vegetable (or imitation chicken) broth (42 fl oz)
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can cannellini beans, rinsed and drained
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
It's amazing what a quick search on epicurious.com or foodnetwork.com can yield, especially if you are smart enough to make a few modifications.
Also from epicurious:
Autumn Minestrone (Moosewood Restaurant)
2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.
Vegan pasta should be available just about anywhere. My Barilla pasta's ingredients are:
semolina, durum flour, niacin, iron (ferrous sulfate), thiamine mononitrate, riboflavin, and folic acid.
Please accept my apologies if something is a hidden vegan ingredient - I am not vegan and I learn something new just about everyday.
Gina Said:
Can someone give me a recipe for some yummy vegan pasta sauce please?We Answered:
Here's a link for a ton of recipes called : Vegetarian and Vegan Pasta and Pasta Sauce Recipes ....BON APPETIT ENJOY!!http://vegetarian.about.com/od/maindishe…
Milton Said:
Vegan pasta sauce recipe?We Answered:
I just made the yummiest spinach, tomato and carrot pasta.Ingredients:
1 bag pasta
1 bunch spinach
onion
garlic
canned tomato
coriander
basil
mixed herbs
cracked pepper
salt
method:
1 boil the pasta and drain when cooked.
2 chop up carrots, onion, spinach and herbs
3 saute the onion with some olive oil. add the large can of tomatoes, herbs, garlic, cracked pepper & salt. Cook on stove top for a few minutes.
4 put all the pasta in a large oven tray, add spinach, carrots & sauce.
5 cover with foil and cook in the oven for 20 minutes.
You can add vegetarian cheese too if you like
good luck =)