8 Awesome Vegan Pasta Dishes!
8 Awesome Vegan Pasta Dishes! The title says it all. 😉 I’ve collected my top 8 pasta recipes and compiled them all into one post for your ease and delight. They’re packed with flavor and loaded with crazy healthy ingredients. Think like a fatty, but eat like a fit f***. Side note: I feel like that should be a quote on a tee-shirt. Onwards… What’s better than that?! Short answer? Nothing. Food is life! Hence this crazy blog. Food shouldn’t taste like shit to be healthy as shit. Food should taste like delectable dopeness and be healthy as shit! I’ll stop now so as not to subject you to a ‘Heather’ diatribe. You’re welcome. 😉
Ooohhh pasta. Yesterday was National Pasta Day, which inspired today’s post. I f’in’ love pasta more than Bradley Cooper AND Brad Pitt combined. Say wha?! Yeah, I said it. And I meant it. The most challenging thing in the world for me is cutting back on carbs. However, I just have to do it when I’m not working out very much. It’s a fact. A shitty fact, but fuck, my thighs don’t lie. I literally find it more difficult to quit my carboholic ways than I did to quit my pack-a-day smoking habit. 🙁 #addictionisreal LOL. Now, with all of that being said, these 8 Awesome Vegan Pasta Dishes! are a much better alternative to their dairy partners. And remember, there are always zoodles to substitute for the grains! I’m a big fan of my spiralizer for that very reason. And of course, my thighs are its biggest fan. 😉 On that note, mangia! -FGG
PS- Feeling guilty about wanting carbs? Take a note from our musical selection below. Call up your pusherman, have a toke, and I promise, you’ll be chowing down on carbs guilt free. 😉 Similarly, I used to be super poor, go to the mall, swig down 2 well-mannered martinis from the Cheesecake Factory, as I knew this would easily open my wallet up for business, and then shop for clothes – guilt free. Until I came home, and hid them in the trunk of my car so my all-to-astute boyfriend wouldn’t notice that I had new clothes but somehow, couldn’t pay the rent. Oh man… from days of old!
CLICK ON RECIPE TO GO TO LINK!
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!
Vegan Kale Pesto Spring Primavera!
Creamy Vegan Macaroni and Cheese!
Crazy Creamy Pesto (Vegan)!
Creamy & Cheesy Pasta Bake (Vegan)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Creamy Vegan Pasta with Shiitakes and Veggies!
Vegan Fettucine Alfredo
Buffalo Cauliflower Bowl
Buffalo Cauliflower Bowl! Why did it take me so long to try this buffalo cauliflower trend?! It’s freakin’ delicious and amazing! Anything uber tasty and guilt free gets a 5-star rating in the book of “Heather.” 😉 Side note: This would be a frightening book. Resume: I was in Bend, OR 2 weeks ago for a vacation (amazing! Managed to squeeze in a night in Sisters and Crater Lake as well), and went to the Bend Brewery. It was there that I was first deflowered to the hot and steamy buffalo cauliflower. What a tasty and ravenous treat. Hehe. 😉 It was instant love. A saucy treat that ended in a very real addiction. Obviously, I had to keep coming back to buffalo cauliflower for more, because, like my love for General Hospital, #additionisreal. Hey, don’t judge, we all have our vice!
I read loads of recipes online about how to make this taste sensation. I was also trying to recreate the incredible recipe from the brewery. This Buffalo Cauliflower Bowl is a result of a few recipes leading me to my buffalo cauliflower of perfection. You will LOVE this as much as everyone I have shared it with. Pinky promise!
I wanted to add this delicious treat to a ‘bowl’. I’m all about the bowls since going more plant-based. It’s an amazing way to get tons of goodness and flavor in your life in an easy fashion. I smothered some sliced portobellos and potato wedges in this buffalo sauce and grilled them up. I put spinach on the side and then smothered the shrooms, fries, and spinach in my left over vegan mac n’ cheese sauce. *Recipe coming soon! I’ll hyperlink the italicized words once I post the recipe so you can dig into this delicious cheese sauce asap. Now, stop reading this and start making your soon-to-be most favorite hot and steamy dish of the summer! Summer flings are the best kinda flings. Only, she’ll leave you wanting more. Every season. Every day. Buffalo Cauliflower Bowl does not disappoint. Enjoy the addiction. 😉
- 1 medium head of cauliflower - diced into florets
- 1/2 of a medium sized potato - cut into wedges
- Approximately 5 sliced portobellos
- 1 large handful of raw baby spinach (or any other green)
- 1/2 C flour
- 1/2 C water
- 1/4 C vegan breadcrumbs (optional)
- 1/2 cup hot sauce - I prefer buffalo style (or more sauce if you like it fully smothered)
- 2 Tbl Earth Balance (vegan butter) - melted
- 1/2 tsp agave or honey (optional, but so good)
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
- 1 tsp garlic powder
- Preheat the oven to 450f.
- In large bowl, whisk together flour, water, bread crumbs, garlic powder, salt, and pepper
- Toss in cauliflower - toss well
- Spray tinfoil or cookie sheet and place in oven for 20 minutes
- Remove the cauliflower from oven - keep oven on
- In small bowl, mix hot sauce, agave, and Earth Balance
- Toss cauliflower in sauce and butter and place back in oven for 30 minutes
- About ten minutes before the cauliflower is done, mix and toss the potatoes and mushrooms in the same bowl that had the hot sauce - I add pepper too
- Spray them with oil and place them on the BBQ until done
- Assemble bowl and done! Use any dipping sauce/dressing you desire!
- I smother my fries, mushrooms, and spinach in my vegan mac n' cheese sauce!
- This makes one bowl with left over buffalo cauliflower
- A cold IPA or Pale Ale
Hummus & Veggie “Sushi” Rolls
- 4 nori seaweed wraps
- 1 avocado
- 1/2 C hummus
- 1/2 a carrot julienned
- 1/2 a cucumber julienned
- 1/4 red pepper julienned
- 1/4 yellow pepper julienned
- 1 stalk green onion julienned
- 2 Tbl cilantro
- Smear hummus on all 4 wraps
- Either smash or use slices of avocado on top of the hummus
- Layer your veggies, green onion, and cilantro and roll them up
- Cut each roll into 6 or 7 pieces
Asian Inspired Black Rice Bowl with Sesame and Orange Marinated Tofu
- 2 1/2 C dried black rice
- 2 slices of lime
- 4 heads of bok choy
- 1 small carrot sliced thin
- 4 shitake mushrooms
- 4 Tbl cilantro
- 2 slices of orange
- 1/2 cup edamame de-shelled
- 1 pomegranate- remove seeds to use for dish
- 1/2 pckg extra firm tofu
- 2 oranges diced
- 1 lime-squeezed
- 2 cloves garlic
- 1 1/2 Tbl sesame paste or tahini
- 1/2 C soy sauce
- 2 Tbl cilantro
- 1 stalk green onion- diced loosely
- 1/4 c water
- Put all the ingredients of marinade in a blender and blend until smooth
- Cook tofu slices and put in marinade. Sit and refrigerate for approx 2 hours.
- Cook rice and then add marinade to rice when cooked (to taste)
- Steam edamame and bok choy
- Cook shitakes and edamame in marinade (to taste) and the add to rice
- Add carrot slices to side of bowl
- Garnish with cilantro, sliced orange & lime (one per bowl), and pomegranate seeds
- You don't have to let the tofu sit in marinade if you don't have time. Also, I often use Dr. Braggs Liquid Amino instead of soy sauce.
