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

1. 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.
2. Next, add the bell pepper, zucchini, and garlic. Cook for another 5-7 minutes.
3. Then, add in the vegetable broth, tomato sauce, seasonings, and TVP.
4. Set heat to medium-low and allow it to simmer together uncovered for 15-20 minutes.
5. Meanwhile, cook your pasta according to its packaging.
6. 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.
7. If desired, serve the pasta with the TVP veggie sauce and top with more parmesan.

Nutrition Information

Nutrition Disclaimer

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