Beefy Parm Pasta
Beefy Parm Pasta that is fully plant-based! This protein-rich meal is quick, easy to make, and is absolutely delicious! You can also substitute for meat and dairy if desired. You may also use store-bought vegan parmesan or try homemade vegan parmesan. For a gluten-free option, use gluten-free pasta.
Ingredients
Serves: 4-6 Time: 45 minutes
Beefy Parm Pasta
- 1 1/2 cups textured vegetable protein (TVP)
- 1 cup vegetable broth (plus more if needed)
- 12-16 oz. tomato sauce
- 1 1/2 cup water
- 1 Tbs red wine vinegar
- Olive Oil
- 1 Tbs nutritional yeast
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- 3 garlic cloves, minced
- 1 medium zucchini, sliced
- 1/2 yellow onion, diced
- 1 small red bell pepper, diced
- 1/2 cup cashew parmesan
- Cooked pasta
Directions
- In a large skillet, set heat to medium-high. Once hot, lightly coat with enough olive oil and begin sautéing the onion. Cook for 5 minutes.
- Next, add the bell pepper, zucchini, and garlic. Cook for another 5-7 minutes.
- Then, add in the vegetable broth, tomato sauce, seasonings, and TVP.
- Set heat to medium-low and allow it to simmer together uncovered for 15-20 minutes.
- Meanwhile, cook your pasta according to its packaging.
- If the TVP sauce gets too thick too quickly, you may thin it out with more vegetable broth. Taste and adjust seasoning. Top the sauce with the vegan parmesan once cooked.
- If desired, serve the pasta with the TVP veggie sauce and top with more parmesan.
Nutrition Information
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