This Vegan Meat Sauce over Chickpea pasta is also gluten-free and super easy to make. It’s likely to fool picky eaters and meat lovers alike.
Trends can be positive or negative depending on the subject at hand. Detox diets are a bad trend, Meatless Monday is a fab trend. While I’m not a vegetarian per se, I’m definitely riding the trend of eating more plant-based foods and incorporating more meatless meals into my family’s diet. This Vegan Meat Sauce over Chickpea pasta is also gluten-free and super easy to make. It’s likely to fool picky eaters and meat lovers alike.
This month’s Recipe Redux theme is “Plant Protein Power Bowls”. Believe me, my mind conjured up all sorts of exotic ancient grains with unusual veggie combos. In the end, I decided to keep it simple and show how plant-based eating does not need to be complicated or expensive. This recipe was on the table in about 15 minutes, really! The 2 key ingredients are “beefless” crumbles that are soy protein based (I used Gardein organic ultimate beefless ground) and spaghetti made from chickpeas by Banza that I picked up at Expo East (also fabulous are plant based pastas made by Tolerant Foods and Explore Cuisine). Even hubby went back for seconds.
This #Vegan Meat Sauce over Chickpea pasta is also #glutenfree, fast and easy to make!… Click To Tweet
- 1 8oz box chickpea spaghetti
- 8 ounces white mushrooms, sliced thin
- olive oil cooking spray
- 2 cups frozen meatless crumbles (about 9 ounces)
- 3 cups marinara sauce
- pepper to taste
- 1/4 teaspoon garlic powder
- red pepper flakes to taste
- garnish with parsley or basil
- Boil water and cook pasta according to package directions.
- Meanwhile heat a large saucepan sprayed with nonstick olive oil spray on medium high heat.
- Add mushrooms and saute for 2-3 minutes.
- Add meatless crumbles and cook 4-5 minutes allowing them to brown and water to evaporate.
- Add sauce and heat through, adding garlic powder, pepper and red pepper flakes if desired.
- To serve, add one cup pasta and 1 cup “meat” mixture to a bowl and garnish with parsley or basil.
- *Add parmesan cheese to taste if the recipe does not need to be vegan.
*If you wish to lower the sodium in this recipe, choose a low sodium marinara sauce to save around 450mg per serving.
I can only imagine the deliciousness shared by my fellow reduxers in the recipes below- make sure to give them some social love. Which ones would you like to make?