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
Vegan Mexican & Italian Food!
Vegan Mexican & Italian Food! Is a post that is revisiting two of my most all-time favorite blog recipes: (Click on recipe name for direct link to page)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Cheesy Vegan Sweet Potato Fries Nacho Style!
I have just written a cookbook called, Easy Vegan Mexican & Italian inspired Food, and it will be released on Amazon within the next 72 hours! Only $2.99 for amazing Italian & Mexican style grub with music and booze to accompany each recipe… not to mention my inappropriate banter before you even get to the ingredient list. 😉 You know me! Wasn’t gonna keep my personality out of this cookbook or any cookbook that I’ll be publishing. My goal is to have 3 e-cookbooks out by the end of the summer, and my, “Crazy China SH#%” book will be released next month – tales of my expat days in Beijing, China told through a very candid and raw lens.
Above are two of my recipes from the archives to get you super stoked about the upcoming Foodgalleygab cookbook! Enjoy! Love, FGG
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is one of my ultimate comfort foods. Really, anything Italian style and carb loaded ticks the box for comfort food in my world. My mom had no idea how to cook when we were little. She was raised on shitty German food at best, but my other gma had learned to cook ca-razzzzy good Italian food from her Italian hubster, and from living in Italy for a bit. Jealous! She gave my mom a cookbook that she had typed out for her. Totally amazing! My goal is to one day replicate this book vegan style! Anyway, now-a-days, my mother is an incredibly amazing cook and chefs up all styles of food. For many of my single digit years, I spent most of it consuming loads of delicious Italian grub… not too shabby! However, I definitely blame my love affair with carbohydrates on this long-winded stint in my life. 😉
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is incredibly simple to make. It has a kale/arugula pesto (click for my recipe), pureed spinach, tofu, nooch (nutritional yeast), flax, and more as a vegan ricotta cheese, plus marinara. I love this because it gets in loads of protein and vitamins, plus, I can get my kiddo to eat all his veggies since he’s decided that whole vegetable are no longer for him… sighhhhh… Enjoy the good grub! Mangia!
- 12 lasagna noodles - cooked (I use whole wheat)
- 8 Oz vegan kale pesto (I used my own recipe. Click on link in post)
- 1 1/2- 2 C marinara sauce
- 4 cloves of garlic - minced
- 1/2 white or yellow onion - diced
- 1 Tbl dried Italian herbs
- 2 C loosely packed baby spinach
- 1/4 C previously soaked cashews
- 2 Tbl nutritional yeast
- 2 Tbl ground flax seed
- 14 Oz extra firm tofu - drained and pressed dry - crumbled
- 1/4 C water
- 1 tsp vegetable broth base (this is a paste - I use Better Than Bouillon Vegetable Base)
- Olive oil for pan
- Preheat the oven to 350f
- Cover the bottom of your lasagna pan with approximately 1/2 C marinara sauce
- Heat pan with olive oil on medium
- Add onion and cook for about 3-5 minutes
- Add garlic and cook for one minute more - stirring occasionally
- Add tofu, vegetable broth base, and Italian herbs, and spinach - stir occasionally for approximately 5 minutes
- Remove from heat
- In a blender, on low, blend contents of the pan, flax seed, nutritional yeast, cashews, and water
- Blend until the consistency of a ricotta cheese (if need be, SLOWLY add more water)
- Place your first layer of lasagna noodles on the bottom of the pan (on top of the marinara - my pan is 3 pieces per layer)
- Evenly spread some of the ricotta mixture, pesto, and marinara on top of the noodles
- Repeat this process until done
- Above the top layer of lasagna noodles, add more marinara and save a bit for when the lasagna comes out of the oven as well
- Bake for approximately 30-35 minutes
- Let stand and cool for about 10 minutes and then add the remaining marinara on top
- Done!
- Oregon Pinot Noir
- Serves 9-12 pieces
