#vegan pasta sauce

[milla984]

Today I found amazing portobello mushrooms at my local grocery store so I decided to cook some sauce: it's very easy to make and it's suitable for vegetarians, vegans and for those who simply want to try something different and meatless!

- ingredients, recipe and images of food below the cut -

Portobello mushrooms and walnuts sauce

- three big portobello mushrooms (approx. 300g) - half an onion (quantities may vary, depending on your taste) - walnuts, soaked in hot water for 30mins (for this recipe I used about five) - plain tomato sauce (approx 3 cups) - a pinch of sugar - salt and pepper - spices and herbs (I like cloves, nutmeg and thyme) - extra virgin olive oil - half a glass of water - white wine (optional)

You will need: - a food processor/blender - a large pot

Start by slicing the onion and roughly dicing the mushrooms. I prefer a thin cut for the onions but that's totally optional, since they will be put in a food processor together with the mushrooms.

Cover the base of a large pot with extra virgin olive oil and put it over medium heat, then add the onions when the oil starts heating up but it's not too hot; when the onions become translucent add the mushrooms, half a glass of water (or a splash of white wine if you feel fancy) salt & pepper and let them cook over medium heat until they shrink to approx half their size.

While the mushrooms are cooking, put the walnuts in a food processor and set them aside. I always make sure they're finely chopped 'cause that's how I like it but if you don't mind a bit of crunch you can make bigger pieces, it's all a matter of personal taste.

When the mushrooms and onions are ready put them in the food processor. The original idea behind this recipe was to make a vegetarian/vegan ragù sauce using mushrooms and walnuts to recreate the small pieces of minced meat but you should find out which size works best for you!

Once the mixture is ready put it back in the pot, add the walnuts and the tomato sauce, stir everything together and cook over low heat for about 25-30 mins. I like to add my herbs and spices halfway through but they can be added only at the end, with a pinch of sugar to contrast the acidity of the tomato sauce.

My own two cents: there really isn't a right or wrong quantity of tomato sauce you can use but if the final result turns out too runny it won't stick to your pasta the way it should.

Also, imho the best choice for this sauce would be a rough type of fresh pasta (such as pappardelle or tagliatelle) in order to create the perfect 'grip'.

This recipe is also perfect for lasagna!!

Buon appetito!!!

[recipesdecuisine]

vegan alfredo sauce

[morethansalad]

Vegan One Pot Cajun Gnocchi

[everyveganrecipe]

Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It's simple, fresh and flavorful.

[fattributes]

Vegan Vodka Sauce

[vegan-nom-noms]

Vegan Buffalo Chicken Pasta Salad

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[kris-mage-fics]

Creamy Beet Pasta Sauce with Thyme

[image ID in ALT] This recipe just popped into my head a couple of years ago, and it turned out just as good as I imagined it would! You don't have to stick with the amounts listed, it's not a finicky recipe and is easy to adjust to your preferences. I've put a really detailed version under the cut to save your dash. But here's a link to it if you prefer (and a link to the simplified instructions, though I suggest you read the detailed ones at least once since I added a lot of tips). As always, both imperial and metric measurements are included. You do need a blender for this, but it doesn't have to be one of those super fancy, expensive ones. I know the photo isn't very good, but this is my first attempt at photographing food, and I was getting really hungry and just wanted to eat, lol! Though it shows just how vibrant the color of the pasta sauce is, which was the point.

Creamy Beet Pasta Sauce with Thyme The recipe yields about 3 cups/750 mL of pasta sauce.

2 cups/500 mL chopped cooked beets (about three medium beets) (directions below – you can cook them ahead of time or use precooked ones, in which case see the note below about reheating it)

1 cup/250 mL raw cashews, soaked and rinsed (directions below)

about 1 teaspoon/5 mL minced or crushed garlic – or 2 to 4 cloves of garlic depending on their size and how garlicy you want it (keep in mind that as the directions are written the garlic is raw)

about 1 tablespoon/15 mL fresh thyme (see note at the end)

2 teaspoons/10 mL apple cider vinegar (see note at the end)

1 to 1 ½ teaspoons/5 to 7.5 mL sea salt or Herbamare

½ to 1 ½ teaspoons/2.5 to 7.5 mL fresh ground black pepper

about 1 ¼ cups/210 mL water

pasta – I generally go with penne for this sauce but this is your meal so follow your heart!

A) Rinse the thyme stems in cool water and place them on a kitchen towel to dry. You can fold the towel over the stems and gently pat down to speed up the drying process, thyme is pretty sturdy so you won’t wilt it.

B) Prepare the cashews. There are two ways to soak them, it doesn’t matter which you choose. 1) Slow method: Place the cashews in a bowl or container with a lot of room, cover them with 2 cups/500 mL water. Let them soak for 10 to 12 hours. They’ve soaked long enough when you can easily break them with your fingers. Fast method: Place the cashews in a pot and cover with at least 2 cups/500 mL of water. Cook on a low boil for 20 minutes. (If you use this method, pick a pot big enough to cook your pasta in, then you only have one pot to wash!) 2) Drain and rinse the cashews a few times with fresh water.

C) Cook the beets. You can use whatever method you’d like, but I recommend roasting them because it’s easy and retains most of the nutrients. Plus, I haven’t found a faster way to peel them. Though this method seems to work best with fresh beets that still have the greens attached. 1) Preheat your oven to 400℉/200℃. 2) Cut the greens off the beets and rinse off any dirt. 3) Wrap each beet in aluminum foil and place on a baking tray or pan. 4) Bake for 45 to 90 minutes, until a fork can easily be stuck into them all the way to the center. 5) Let them cool long enough to handle, about 10 to 20 minutes, then cut off the ends. 6) Under running cold water push the beet skins off. They should come off really easily without much force or pressure. 7) Chop the beets into smallish cubes – about ¼ inch/0.5 cm – for easier blending.

D) As the beets are cooking (and the cashews if you choose the fast soaking method), destem the thyme until you have around 1 tablespoon/15 mL of thyme leaves.

E) Start cooking your pasta. Of course the timing of this depends on your pasta of choice and how long it takes. But if multitasking is too stressful, cook the pasta once you’re done with the sauce.

F) Throw everything (except maybe the thyme – see #2) in the blender and blend until creamy. 1) Use the smaller amounts of the garlic, thyme, salt, pepper, and water at first. That way you can adjust it to your taste as you go. 2) You might not want to blend the thyme in. If you want stronger thyme flavor, a fully creamy sauce, and a deeper, less vibrant magenta color than blend it in. But if you’d like a lighter thyme flavor, are fine with the texture of the leaves, and want a bright magenta sauce, add the thyme after you’re done blending it. (For reference, the photo shown has the thyme blended in.) 3) Blend until everything is nice and creamy and the seasonings and thickness are adjusted to your preference. You’ll have to stop the blender and scrape down the sides every now and then. 4) That’s it, your sauce is done! Now just plate it up with your pasta of choice! You can sprinkle some of the thyme on top to make it look extra pretty!

This keeps well in the fridge for several days, at least up to four. When you reheat it, make sure you don’t cook it. Just get it warmed up enough to keep it from making your pasta too cold. I find it warms up really well in the microwave, but I’m sure the stovetop works well too. I have no idea if this freezes well or not, because I always eat it up too fast to try, lol!

Note about Thyme: Normally I’m a dried herb person but this recipe just wouldn’t be the same with dried thyme. So do yourself a favor and buy the fresh this time (lol). If you don’t know what to do with the rest of it, just tie the stems up with a bit of string or thread and hang it somewhere out of direct sunlight and let it dry. It should be dry in a few days to a week. You can easily take it off the stem by running your fingers down it, against the direction the leaves grow. Now you can put it in a jar and you have no wasted thyme! Note about Apple Cider Vinegar: You might be tempted to skip this, but please don’t! When you are using plants to replicate the creaminess of dairy, you need to add a bit of acid since dairy is acidic. You can replace it with other acids but your results may vary. Lemon juice is a poor substitute here in my opinion, and you need to use more of it. You could use balsamic vinegar, but you probably need more of that too, since it’s not quite as tangy as apple cider vinegar. The point isn’t to taste the vinegar, but to add that bit of acidity it really needs to shine.

[sew-much-to-do]

DIY Kabocha Squash Pasta

This vegetarian pasta is a vibrant and comforting meal and a brilliant way to camouflage veggies in your pasta sauce too!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[indnwitch]

HOW THE FUCK DO I COOK THAT IM BROKE AS SHIT (HTFDICTIBASVV) , Master post:

[expurplepotato1]

Pasta time 🥳

Still going through the oldest pics in my camera 😁

[alatariel-gildaen]

I can't explain the joy and pride you feel as the parent of a neurodivergent child when they try a new food and like it 🥹💖

[morethansalad]

Creamy Roasted Pepper and Garlic Pasta (Vegan & Gluten-Free)

[everyveganrecipe]

Basil Pesto Recipe Basil pesto made oil-free, nut-free, and packed with additional nutrition for a healing sauce or dip. Featuring basil, spinach, sunflower seeds, ginger, and lemon juice. 🌿

[plantyofeats]

Homemade Vegan Marinara

1 28 oz can of crushed tomatoes or tomato juice/sauce

1 tbsp vinegar

1 tsp salt

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp sugar

1 tsp red pepper flakes

For the full, detailed instructions, visit the link above!

[vegan-nom-noms]

One Pot Vegan Chili Mac And Cheese