Never Enough of Vegan Pasta

You don’t have to be vegan to love pasta! Well, I am an omnivore, a meat lover, a foodie, but when it comes to pasta I love it the vegan way! Ok, I have a confession to make: although not vegan, there is a slightly deeper reason why I choose vegan recipes, and it has to do with my daughter. Like many other children, she is allergic to eggs, so I am extremely cautious when it comes to her diet. This, however, doesn’t mean that I don’t stand behind what I just said, because I do!

Make Your Own Vegan Pasta Dough

While you can always find vegan pasta (be them spaghetti, penne, farfalline, or rotini) on supermarket aisles, the better option, as it usually is, is to prepare your pasta dough at home.

You really don’t need fancy special equipment, kneading will do J.

Get a large bowl and pour 1 2/3 of a cup of all-purpose flour and a pinch of salt, add around 2/3 of a cup of water and using a fork stir everything together. As soon as it forms a ball use your hands and combine the dough. Cover the dough with a large overturned bowl and set aside for 30 minutes before rolling and cutting it into thin slices. Once you’ve tried pasta like this you will never go back to the egg containing once, because, let’s be honest no one can notice the difference!

Tips: You can always make colorful pasta that your children will love. Adding a couple of teaspoons of tomato paste for a reddish hue, pureed spinach for a green one etc.

Proceed to prepare the best vegan pasta sauces.

Vegan Pasta

Vegan Recipe for Bolognese Pasta

I have a recipe up my sleeve for all of you vegans out there who still miss the good old Pasta Bolognese. You can surely find a recipe that is going to fit your vegan needs. I am so sure because I came to find amazingly scrumptious recipes on a food app called MyGreatRecipes.

The particular one I have in mind is the one for the Vegan Bolognese Sauce with Lentils and Quinoa. If we are being honest, what makes the Bolognese pasta so addictive and deliciously inviting is the ground beef. An ingredient that is not so vegan-friendly. But, the beauty of the above-mentioned recipe is that it is entirely vegan. By combining quinoa and lentils you will get a mock-beef whose texture really resembles that of the real deal. Plus, you will be surprised how much adding onions and garlic will enhance the feeling of eating real ground beef. (It might have something to do with our brains associating onions and garlic with meat and then giving the same sensation with the mixture of quinoa and lentils).

You can either use your homemade pasta, or use whole wheat penne. As for the parmesan, replace it with a vegan cheese of your own choice.

Find Your Favorite Vegan Recipe for Cheese

First off, let me say that I really love cheese, and many of my vegan friends have been secretly confessing that what they miss the most being on a this kind of a diet is precisely cheese.

Raw vegan cheese. For this cheese, you will need 200 g macadamia nuts and just enough water to cover them. Put them in the blender and blend until they become puffy, then add a squeeze of lime and a dash of pink Himalayan salt.

 

Get a colander and place a cheese cloth inside. Proceed to pour the mixture onto the cloth and make sure to put something heavy to weigh down the bowl.

If a recipe you are trying to make calls for cottage cheese, then don’t fret! You can make a vegan version with only 3 ingredients and all you need to do is pour the ingredients in a blender. Get half a cup of macadamia nuts, the same amount of cashew nuts and just enough water to cover all the nuts in the blender.

Repeat the above-mentioned steps.

How about some vegan mozzarella cheese? You will need a blender to blend together the following:

¼ cup of cashews

1 cup of hot water

2 tablespoons of tapioca starch

Tablespoon of extra virgin olive oil

1 small garlic clove, minced

sea salt (to taste)

a squeeze of fresh lemon juice

Blend for 2-3 minutes, and pour the smooth mixture into a saucepan. While cooking on medium high temperature don’t expect the mixture to stay smooth, it is definitely going to get a weird shape, to say the least (as if it’s curdling or separating), but don’t get discouraged, it is just part of the process. Keep cooking until the “cheese” stretches like the dairy version would.

Tip: If you don’t have a high-powered blender soak the nuts in water for several hours and then drain them.

A Gluten-free and Vegan Sauce

Since I love green sauces, the Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula recipe I found among the many recipes in the Quick and Easy Vegan Recipes, the Best for Your Diet collection was definitely one worth trying. Regardless of whether you are following a vegan diet, a gluten free one, or like me, just love vegan stuff, you definitely have to give this recipe a try!

Now that you know how to prepare your own vegan pasta dough, cheese of your choice, go ahead and surprise a friend with a delicious pasta dinner. Don’t wait until Vegan Appreciation Day to show vegans you care J.

 

 

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