Portions: 6 servings Calories: 615kcal |
If you're looking for a vegan pasta, I think you might fall in love with this pasta with roasted tomatoes and textured soy recipe. It's all a pasta dish can be: comforting, flavorful, with loads of veggies, and the best vegan pasta sauce you'll try.
By - Revised . Original Jan 31, 2013.
Vegan Pasta with Texturized Soy Recipe.
Why we ❤️ it
- In the 1970s, when I first tried it, "soy meat"-a cheesy name for textured soy protein-was just a novelty. Today, it's very easy to find, and there are soy substitutes for all kinds of meat.
- If you've been curious to try this product or wanted a new recipe to add to your vegan repertoire, look no further. This dish-inspired by my Dominican spaghetti recipe-is loaded with natural ingredients and nutrients.
Vegan Pasta with Texturized Soy Recipe
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Utensils and tools
Ingredients
- 3 cups cherry tomato
- 2 teaspoons salt, divided
- ½ teaspoon black pepper, (freshly-cracked, or ground), divided
- ½ pound textured soy
- 2 cups boiling-hot water, plus more for boiling pasta
- 1½ pound vegan pasta
- 3 tablespoon olive oil
- 1 white onion, (large), cut into strips
- ½ pound white button mushrooms, clean and sliced
- 2 garlic cloves, crushed
- 1 teaspoon chili flakes, (optional)
- 1 teaspoon oregano, (dry leaves)
- 1 cup soy milk
- 1 dozen fresh basil leaves, chopped
- ½ cup vegan parmesan cheese
Preparation
1. Roasting the tomatoes
Heat oven to 200 ºC [400 ºF].Place the tomatoes on a baking tray. Sprinkle with a pinch of salt and a pinch of pepper. Cook in the oven for 15-20 minutes (until the skin is wrinkled and broken).
2. Re-hydrating soy
- Re-hydrate the textured soy by adding 2 cups of boiling-hot water to it. Let it rest for 15 minutes. Set aside.
3. Boiling the pasta
- Boil the pasta al dente with 2 teaspoons of salt added to the water. Follow the instructions in the package.Once boiled, drain and discard all but a cup of the water of the boiling water.
4. Add the ingredients
- While the pasta boils, in the skillet, heat the oil over low heat. Add the onion and cook and stir until the onions become translucent.Increase the heat to medium and add the mushrooms and garlic. Cook and stir for a minute.
5. Cook
- Remove the textured soy from the water, squeezing to release as much water as possible. Add the textured soy to the pan and cook and stir for a minute.Add tomatoes, chili peppers, and oregano. Cook and stir for two more minutes. Add the soy milk, cook and stir until the liquid has reduced to half. Season it with salt and black pepper to taste. Add the basil leaves.
6. Serving
- Toss the pasta and the sauce. Scoop into a serving bowl and sprinkle with vegan parmesan.
Top tips
- Other type of pasta: I made it with spaghetti, but you can choose other types of whole-grain pasta: tortellini, ravioli, or any other type you'd like to try.
If you can find fresh pasta, give it a try-the flavor and texture are far superior to dried pasta. Or you can try making your own homemade pasta. - Vegan pasta: It is possible to buy vegan pasta. Just be sure to check the ingredients on the label. Some don't contain eggs, but may contain traces of eggs if they are made on the same equipment as regular pasta.
- How to cook soy meat: Dehydrated textured soy meat must be rehydrated (with water or vegetable broth) and once rehydrated, it can be cooked similarly to any cut of beef for broth.
Rehydrate it with vegetable broth for half an hour to an hour. Squeeze out the excess liquid, then cook it in a stew or sauté it. - Tomatoes: You can double the amount of tomatoes and serve some on top of the pasta.
To save time, a cup of sun dried tomatoes in olive oil (removed them from the oil) can substitute for roasted tomatoes.
Serving suggestions
This dish, frankly, does not need anything else. It has all the components of a great meal, but you can serve it alongside a green salad with a balsamic vinaigrette if you feel so inclined.
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Nutrition
Calories: 615kcal | Carbohydrates: 102g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 816g | Sodium: 816mg | Potassium: 488mg | Fiber: 7g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 21.5mg | Calcium: 2328.8mg
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Healthy, filling and loaded with vegetables, this vegan pasta with textured soy recipe with a creamy sauce will please vegetarians and meat-eaters alike.
Hi, I followed your recipe. It was my first time and it turned out great, thank you.
Amazing recipe, thanks for sharing.
Excelent recipe.
In the pasta ingredients...some pastas have eggs in them
For a moment I was confused. I thought you meant the recipe. 😀
Most vegans already have their preferred brands and know what to look for. But, yeah, I'll add a reminder, just in case. Thanks!
This is so delish...just make sure to check the ingredients in the pasta! Thanks for sharing!
Yes, that's very important! I am glad you liked it!
Hmm, I'm going to make it tonight for dinner... Yummy!
It's ironic that you would bring up 'soy meat', as I was just speaking to my cousin about that. She mentioned that a new restaurant in Santiago de los Caballeros just opened up and that they sell 'soy meat'. I was under the impression that it was tofu and that… Read more »
Textured soy, or textured soy protein. It comes in a huge variety of sizes, colors and some are flavored (try the soy bacon chips).
Happy New Year! I'm so looking forward to your future posts this year... by just looking at your 2012 recipes, I'm all over your delicious photos, drooling!!!! 😉