Creamy Basil Pasta

Difficulty: Easy Serves 4 Oh hey there, it's been a little minute! It's time for my first recipe of the year and boy, is it a doozy! I've teamed up with my friends at Orgran yet again to create this tasty little number; a creamy as hell pasta sauce, bursting with basil-y flavour and served with Orgran's amazing Quinoa Spirals. Ingredients 1 1/2 cups raw cashews 1 packet Orgran Quinoa Spirals 1 1/4 cup non-dairy milk (I used soy but your fave will work just fine) 2 tablespoons olive oil 1 bunch fresh basil, chopped 2 teaspoons salt 1/4 teaspoon white pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon lemon juice 1/2 cup nutritional yeast (plus extra to serve) Method Chuck the...

Continue reading

Creamy Coconut Carbonara

Difficulty: Easy Makes 2 large serves The truth is that I'm not a massive pasta fan but when Nature's Charm asked me to develop a recipe using their Evaporated Coconut Milk I just couldn't take my mind off making a creamy pasta sauce! I'm so bloody glad I did because this pasta is off the effing chain. With a little help from my friend arrowroot powder, the sauce is wonderfully thick but hella creamy thanks to the amazing texture of the Evaporated Coconut Milk and who the hell needs pancetta when you've got my Smokey Tempeh Crumbles?! The milk itself has a hint of sweetness to it, a little coconutty in flavour and is a bit thicker than regular coconut milk which lends...

Continue reading

The BEST Creamy Mushroom Tagliatelle

Method: Easy-Medium Serves 4 Sometimes (AKA all the time) you've gotta give your body what it asks for and this weekend my body was begging me for pasta. Not just any kind of pasta, oh no, creamy mushroom tagliatelle; packed with flavour thanks to the roasted garlic and porcini powder, plus with the cashews and soy milk you've got maximum creamth (there I go with that word again). I'm going to go out on a limb here and say that this is probs the best pasta sauce I've ever had. Note: Use GF pasta and you've got yourself one helluva gluten free pasta dish, my friends! Ingredients Creamy Sauce 2 cups raw cashews 3 cups button mushrooms, thinly sliced 5 large garlic cloves Spray olive oil 1/4 cup nutritional yeast 1 teaspoon garlic...

Continue reading

Spinach & Chickpea Cannelloni

Difficulty: Easy-Medium Serves 4-6 I'm not a huge pasta person (I know, sue me) but sometimes I'm just fully down with it. This weekend I thought I'd have a crack at some cannelloni because apparently just pasta with sauce isn't good enough for me. This can get a little messy but if you take your time and do it carefully, you'll end up with delicious creamy tubes of goodness. Ingredients 4 cups chopped fresh spinach 1 large clove garlic, chopped 1 spring onion, chopped 1 227g tub of vegan cream cheese 1 can chickpeas, drained 2 tablespoons corn flour 1/2 cup non-dairy milk Salt and pepper to taste 21 instant cannelloni tubes 3/4 cup vegan cheese Sauce 1 tablespoon oil 1 large clove garlic, finely chopped 1 small red onion, finely chopped 2 cans crushed tomatoes 1 tablespoon brown...

Continue reading

Creamy Kale Pasta Bake

Difficulty: Easy Serves 4 Oh yes, did you feel that Autumn breeze a-blowin' over the weekend? Cooler weather is on its way and I couldn't be happier, winter is my jam! Nothing says comfort food like a creamy pasta bake; it's packed with carbs but with the creamth (made that up) coming from tofu and cashews plus the addition of kale, you don't need to feel too guilty about this quick and easy meal. Ingredients 500g spiral pasta 1 bunch kale, roughly chopped 1/4 + 1 tablespoon olive oil Juice of one lemon 300g silken tofu 1 cup raw cashews 3/4 cup non-dairy milk 1 tablespoon vegan Worcestershire sauce 1 tablespoon mixed herbs Salt and pepper 1 small brown onion, finely chopped (discard the stalks) 3 cloves garlic, minced 1/2 cup fresh breadcrumbs Method Preheat oven to 200°C...

Continue reading

Baby Kale, Chickpea and Lemon Pasta

Difficulty: Easy Serves 2 For most of us the holiday season has now ended and it's back to the daily grind, blergh! It also might be right about now that you're looking back at your food choices over the Yuletide and thinking it may be time to simplify and make more wholesome meals to kick off 2015. This baby kale, chickpea and lemon number should be added to your meal roster for several reasons; it's cheap, it's tasty and it's freakin' easy to make in a flash. If that ain't enough to impress you then don't worry, 2015 is going to be a year of monster recipes at Like a Vegan! Ingredients 250 grams pasta 1 can chickpeas 4 tablespoons olive oil (garlic infused works great...

Continue reading

Tomato Pasta Bake with Quick White Sauce

Difficulty: Easy Serves 4-6  I don't know why but there's something a little more satisfying about pasta bake over a regular bowl of pasta. It doesn't get more simple than this recipe, plus the addition of my quick white sauce adds that extra sum'n sum'n to take this dish from basic to bitchin' in no time. Ingredients 1 x 500 gram pack pasta (whatever kind you like!) Tomato Sauce 1 small brown onion, finely chopped 2 cloves garlic, crushed 2 x 400 gram cans crushed tomatoes 1 tablespoon brown sugar 1 tablespoon vegan Worcestershire sauce (optional) 1 teaspoon dried mixed herbs Quick White Sauce 1/4 cup vegan margarine 1/4 cup plain flour 1 teaspoon onion powder 1/2 cup soy milk Method Preheat the oven to 180°C and grease a large baking dish with spray oil. Cook the pasta according...

Continue reading

Mediterranean Pasta

Difficulty: Easy Serves 4 If you're like me, you probably have olives, semi-dried tomatoes and capers in your fridge at all times so whipping this dish up is a pretty simple exercise. The pan-fried capers add a little punch and with a sprinkling of my vegan parmesan, you're good to go with this easy weeknight dinner. Ingredients 1 500gram packet pasta 1/4 cup olive oil (plus some extra for frying the capers) 1/3 cup baby capers, drained Squeeze of lemon 1 cup pitted kalamata olives 1 cup semi-dried tomatoes Vegan Parmesan to serve Salt and pepper to taste Method  Cook the pasta as per packet directions and drain. Add some olive oil to a frypan (about .5cm deep) and when hot add the baby capers. Cook until crisp and drain on paper towel. Toss the...

Continue reading

Zucchini, Pea and Lemon Spaghetti

Difficulty: Easy Makes 4 Generous Serves Pasta doesn't always have to be smothered in sauce; sometimes simple, fresh flavours are all you need to create a bitchin' meal that's filling, simple and tasty. This little number has plenty of greenery due to the zucchini, pea and mint but also the fresh tang of fresh lemon to give this dish some extra zest. Ingredients 1 500gram packet spaghetti 1 small red onion, finely chopped 4 garlic cloves, finely chopped 2 large zucchini, chopped 1 cup frozen or fresh peas 1 small lemon, juice and  grated rind 1/4 cup fresh mint, finely chopped 3 tablespoons olive oil Salt and pepper to taste Vegan Parmesan to serve Method Cook the pasta according to the packet instructions and ...

Continue reading

Lentil Bolognese

Difficulty: Easy - Medium Serves 4 My brother was recently told not to eat soy so I've been trying to make tasty and satisfying meals without relying on tofu and soy-based mock meats. It can be tricky but I've managed to come up with a few bloody good recipes; this Lentil Bolognese is one of them and will be added to my rotation. Ingredients 3 cloves garlic, crushed 1 red onion, finely chopped 1 large carrot, peeled and finely chopped 3 cups cooked lentils 1 800gram can diced tomatoes 1/2 cup vegan beef style stock (or vegetable) 2 tablespoons vegan Worcestershire sauce (make sure it's soy free too) 1/4 cup brown sugar 1 tablespoon dried mixed herbs Salt and pepper to taste 1 500gram packet spaghetti Fresh basil to serve Method In a large pan, sauté the...

Continue reading

Raw Zucchini Pasta with Pesto

  Difficulty: Easy Makes two modest servings or one big ass serving I know I've been hittin' y'all with a buttload of crazy(delicious) dessert recipes lately so I decided to throw something out there for the raw, healthy dudes. This is probably one of the easiest things you'll make and if you manage to screw it up I would be very surprised. While it's legendary as a healthy meal in itself, it would also make a premo side dish to go along with whatever bitchin' spread you're planning. Righteous! Ingredients 1 large zucchini 1 bunch of basil 1 tablespoon olive oil 1 tablespoon pine nuts 1 squeeze lemon juice 1 small clove garlic Salt and pepper to taste Method Using a vegetable peeler, peel ribbons of zucchini along the long edge until you...

Continue reading

Easy Mac ‘n’ Cheese

Difficulty: Easy Serves 6 First things first; CHEESY JUNK RULES! Secondly, this is barely a recipe. Despite this, I decided to share because it was darned delicious and sometimes it's nice to hear about super easy things to make when you can't be bothered with a huge dinner production. You can add whatever you want to this really, the options are endless. I served mine with a side of greens but you could easy make this a tasty component to any meal. Ingredients 1 litre water 4 cups dry macaroni 1 packet Angel Food - Vegan Cheesey Sauce Mix 3 cups soy milk 1 teaspoon olive oil 1/2 red onion, finely chopped 3/4 cup chopped facon bits 1/4 cup chopped parsley Salt and pepper to taste Method Boil the water and add the macaroni, cook...

Continue reading

Pasta with Bolognese Sauce

Difficulty: Easy Serves 4 This is a recipe I have given to new vegetarians and vegans for a long time now, simply because it's so easy to make. Not only is it delicious but with the exception of the Parmazano (which is optional), all of the ingredients can be found at your local supermarket. I know a lot of vegetarians and vegans who are afraid to use TVP, mainly because they're not sure what to do with it! There is no reason to fear TVP and I am going to show you this as much as possible, especially now that the weather is cooling down. Ingredients 1 1/2 cups Textured Vegetable Protein (TVP) 2 beef style stock cubes 1 cup boiling water 1 large packet pasta 1 teaspoon...

Continue reading

Creamy “Tuna” Bake

Difficulty: Medium Serves 6 You don't often heard the words 'creamy' and 'vegan' used in the same sentence but I find myself marrying the two quite often. Creamy stuff is dope and when it's done the vegan way it's at least a little bit healthier. Tuna Bake is a classic family dish and you probably thought that once you ditched fish it would be out of your life forever, right? WRONG. This is well and truly one of my favourite dishes and I have to give my mother props for the recipe (I have tweaked it just a little).  I can't wait to heat this bad boy up for lunch tomorrow! Ingredients 500grams penne pasta 1/2 cup Nuttlex 2/3 cup flour 2/3 soy milk 1 teaspoon onion powder 1...

Continue reading

Creamy Roast Pumpkin & Spinach Pasta with Cashews

Difficulty: Medium Serves 4 There are a million possibilities when it comes to pasta. However when you're vegan, these options can be severely limited. With more and more new dairy alternatives popping up, the standard tomato pasta sauces a thing of the past and rich, creamy sauces are becoming easier to create! Ingredients Olive oil 1/2 kent pumpkin, deseeded, skinned and cut into small cubes 4 spinach leaves, rinsed and finely chopped 1 375g packet of spiral pasta (I use vegeroni) 1 red onion, chopped 1 teaspoon minced garlic 1 carton Soyatoo Cooking Cream 1 tablespoon cornflour Salt and pepper to taste 1/2 cup cashews Cheezly (optional) Method Preheat oven to 200°C. Spread pumpkin cubes on a baking tray and drizzle with olive oil and bake for 20 minutes. Meanwhile, in a microwave vegetable steamer, cook the spinach...

Continue reading

Creamy Spinach and Facon Pasta

Difficulty: Easy Serves two Mention fake bacon (or 'facon' as it is affectionately known) to my friend Morgan and she will no doubt tell you a story about the time I may or may not have chased her around my kitchen, slapping her with a raw rasher. That was over ten years ago and now I choose to use facon as an ingredient, not a weapon. Ingredients 1/2 packet of bowtie pasta (or whatever kind you prefer) 4 rashers of facon, I use Redwood brand 1 small red onion, finely chopped 1 teaspoon of minced garlic (or 1 clove) 1/2 bunch of spinach, finely chopped 1/4 cup cooking soy milk (or normal soy milk if this isn't available) 227g container of Tofutti Better Than Cream Cheese Handful of pine nuts Dried chives,...

Continue reading