I am back with another wonderfully delicious vegan recipe. Growing up in a very Italian family we had pasta about five times a week so I had to find a vegan alternative to it. I stumbled across this One Pot Creamy Garlic Pasta from yupitsvegan.com and it tastes sooooooo good, you won’t even know the difference.
What you need:
- 1/2 tbsp olive oil
- 4 cloves garlic minced
- 1 shallot finely chopped
- 2 cups low-sodium vegetable broth (see notes)
- 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
- 1 tsp salt plus more to taste (reduce if using a salty broth – mine is low-sodium)
- 8 oz dry fettuccine
- black pepper, dried oregano and red pepper flakes to taste
- chopped fresh basil or parsley for serving
What to do:
Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
Yes that sounds like an amazing meal on its own but I am someone who use to add meatballs to every pasta dish we had and I don’t ever plan on changing. I found a recipie for Easy Vegan Meatballs from Karissasvegankitchen.com.
What you need:
- 2 cups chickpeas – reserve chickpea liquid if using canned
- 2.5 tablespoons ground flax seed
- 6 tablespoons water
- 1/2 cup breadcrumbs
- 1/2 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1 teaspoon marjoram
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon basil
- 1/4 teaspoon black pepper
What to do:
If you’re using dried chickpeas, soak for 4 hours. Boil them until they are splitting, about 45 minutes to an hour. Skip to Step 2 if using canned chickpeas!
Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a blender until broken down.
Make your flax seed “eggs” – mix 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.
Mix together the chickpeas and flax seed eggs.
Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.
Taste it – does it need something? Add more of your favorite seasonings if you want! The perk of veggie meatballs is that you can taste test before cooking!
Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish.
In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done!
These have the most amazing texture and I think anyone would love them, even full blown meat eaters.