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vegan pasta

Ratatouille Smoked Tofu Pasta Bake

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A vegan Thanksgiving dish to bring to any dinner to curb those fall comfort food feels!

Rainbow forests, crunchy leaves, crisp mornings & cozy teas.

Does that count as poetry?

But really, I do love fall. Seasons make you truly appreciate each one when you’re in it. The summer (as usual) went by in a blink. We always pack it to the brim with as much adventure in the sun as we can fit.

Paddle boarding. Biking. Camping. Hiking. Dancing.

Now is the time, with the changing of seasons, to have an excuse to take a step back.

Cooking, minimizing the closet, dinner catch ups, catching up on … everything?!

Well, here is a recipe to add to your autumn vibes. Even if this holiday is traditional with the turkey and all, this is a perfect vegan Thanksgiving recipe to bring for everyone to try.

After living in France for years in her 20s, ratatouille is something my Mom has conquered and makes all the time. I decided to give it a bit of a twist this time to make it even more comfort-food approved.

This recipe tastes ‘melt in your mouth-y’, and gives you that feeling of eating something heavy, but it’s actually packed with veggies and nutrients, light on the tummy, great on the digestion, and nice to your waist-line.

Win win.

This passed the comfort-food taste test from the comfort-food lover (aka Davey), so I’m confident that you’ll get those comforting vibes from this dish too.

I always get my smoked tofu from Spud, but if you head to any vegan meat section of the grocery store these days, you’ll be able to find an organic smoked tofu block.

You can use any vegan cheese for the topping (this is optional, but totally takes it to next level awesomeness).

Or, top it off with some vegan parmesano with this easy recipe from here.

Benefits:

  • Eggplant is a great veggie for weight loss because it’s packed with fibre, with no fat or cholesterol. It’s also beneficial for bone health, not only because of the calcium content, but also the potassium content to help the uptake of the calcium! Also, if you’re worried about anemia, eggplant is the veggie for you because it’s packed with iron. It’s brain food too because of all the phytonutrients it packs!
  • Brown rice pasta has just 2 ingredients; brown rice & water. SO many people are afraid of pasta, or any carbs for that matter. But white pasta, refined sugars, and overly processed or fried carbohydrates with a bunch of ingredients are giving carbohydrates a bad name. Carbohydrates, even pasta with minimal whole food ingredients, are what our body thrives on. So go for it with the brown rice pasta, quinoa pasta, soba noodles, baked potatoes, and brown rice! It’s brain food and good energy that our body loves.
  • Veggies galore! This recipe is a great way to pack in a bunch of veggies. The more veggies we have in our diet, the longer we’ll live and the better we’ll feel. Duh.

 

 

Baked Ratatoullie Pasta with Smoked Tofu
 
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A perfect vegan Thanksgiving dish to bring to dinner this year!
Author:
Recipe type: vegan thanksgiving main, comfort food dinner, dinner
Cuisine: french, Canadian
Serves: 8
Ingredients
  • 3 onions, diced
  • 4 cloves garlic
  • 10 small cremini or white mushrooms, diced
  • 2 red peppers, diced
  • 1 tbsp vegetable bouillon powder (or 1 cube, or ½ cup vegetable broth)
  • 1 tbsp garam masala spice
  • 1 large eggplant, cubed
  • 2 zucchinis, cubed
  • 1 small can organic diced tomatoes, OR 5 chopped roma tomatoes
  • 1 package smoked tofu, diced
  • 1 package brown rice pasta
  • Vegan cheeze of choice for topping (I used Gusta) or top with Vegan Parmesan
Instructions
  1. Oil-free sauté the onions, add garlic after a few minutes
  2. Add mushrooms, red pepper, zucchini and eggplant. Sauté for a few minutes with ½ cup water.
  3. Add diced tomatoes (or can of tomatoes).
  4. Stir, then let simmer 20 minutes.
  5. Pre-Heat oven to 350°F.
  6. Bring pasta water to a boil.
  7. Cook pasta according to directions, then strain.
  8. Mix pasta and smoked tofu into the ratatouille pot.
  9. Sprinkle with cheeze (the Gusta was amazing. It's easy to grate and browns up!)
  10. Bake, lid-on for 5-10 minutes, and continue baking with the lid off for 3 more minutes to brown to top layer.

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Butternut Mac & Peas + Vegan Parmesan

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In the spirit of Easter, it’s time to veganize an old-time fave.

Butternut squash and nutritional yeast make this a cheezy pasta that you can feel good about devouring.

Mac & Cheese, hold the cheese, add the peas.

Easter used to mean Mom’s famous Mac & Cheese with baked maple ham. This was a rare occurrence…. a special occasion kind of meal.

My Mom was always the first to tell me to get in my veggies and ditch the processed junk. All organic all the time and hotdogs were out of the question. I was the kid in school with carrot sticks, oranges, potato leek soup and veggie & cheese sandwiches while the other kids around me indulged in chips, pepperoni sticks and chocolate bars. I’d be lying if I didn’t try to make a few trades in elementary school… carrots for chips? I don’t think so…

I thank her for it now though, all the organic goodies and veggie snacks help me develop a palate for healthy deliciousness, and the ability to really taste the true ingredients of whole, organic, unprocessed foods.

But, we didn’t know as much then as we do now about nutrition, animal welfare and environmental impacts of our food system. So, like me, after books, documentaries and research, she has adopted a plant-based diet for longevity, energy, overall health and the environment and she is LOVing it.

Benefits:

  • Butternut squash is packed with dietary fibre to keep you regular, helps your eyesight with vitamin A, keeps your bones strong with manganese and vitamin C, and is chalk full of minerals to prevent osteoporosis. Plus with almost no fat and few calories, it’s a perfect weight loss food that will keep you satisfied, and nourished with antioxidants.
  • Nutritional yeast AKA ‘nooch’ is high in B vitamins, minerals and amino acids. These amino acids are easily digestible. It’s one of the best sources of vitamin B12 – something everyone should be making sure they get enough of, especially vegans!
  • Green peas are low-fat, low calorie, nutrient dense, plant-protein powerhouses. Eat them up! They’re great for weight loss, high in antioxidants for anti-aging, and high in vitamin K to help anchor calcium inside your bones.

Butternut Mac & Peas

Serves: 8-10 (makes great leftovers too, if you don’t have 8 people to serve)

Time: 1 hour

Ingredients:

  • 1 bag/350g of pasta noodles of choice (go for brown rice or quinoa pasta to make it gluten-free!)
  • 1 head of broccoli, chop florets evenly
  • 1 cup green peas, frozen
  • 4 sprigs parsley or sage

For cheeze sauce:

  • 1  – 1  1/2 cups almond milk (unsweetened, plain)
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced (or pressed with garlic press)
  • 1 large butternut squash, halved lengthwise, seeds scooped out
  • 1/4 cup vegetable broth, or 1 tbsp veggie broth powder
  • 3/4 cup nutritional yeast

Vegan Parmesan:

  • 1 cup cashews
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp sea salt

Directions:

  1. Pre-heat oven to 400°F
  2. Bake butternut squash: place face-down on parchment paper or reusable cooking sheet covered pan. Bake for 30 minutes.
  3. Meanwhile, water sauté onions and garlic: while veggies are roasting, heat a deep pot (the same one you will be using to cook the pasta) to medium, add chopped onions to the pan. When pan starts browning add 2 tbsp water to de-glaze the pan. Continue by stirring and adding more water if it’s sticking too much. Add minced garlic. Sauté until translucent (about 5-10 minutes)
  4. Pour the onions and garlic into your blender
  5. Cook pasta al denté: fill up that same pot with water and a pinch of salt, bring to a boil, add pasta and cook a couple minutes less than what the directions recommend
  6. Make sauce: add the roasted squash to the blender with the garlic and onion. Add nutritional yeast, vegetable broth, and 1 cup almond milk. Blend until smooth. Add more almond milk to blend if needed.
  7. Mix together: strain the pasta and pour it into a deep dish baking dish. Add sauce, peas and broccoli. Mix until combined
  8. Cover with tin foil and bake for 10-15 minutes. Remove foil and broil on low for 2 minutes
  9. Make vegan parmesan: Blend all parm ingredients together in food processor or blender into a fine meal (can be stored in fridge for several weeks)
  10. Serve with a sprig of parsley and a sprinkle of parmesano.

*Note – you can skip the baking step, and just mix it all together, stove-top, in the deep pot