Hi friends!
I have an easy and hearty dinner recipe that I think the whole family will enjoy. Swap out your usual Taco Tuesday for this vegan taco pasta. I’m so ready for all the comforting pastas, soups, and stews for the upcoming fall and winter. Who else is ready?
I like to use textured vegetable protein (TVP) for the meaty base, but feel free to use beans or beefless crumbles if that is what you prefer. All options work well.
Recipe
You will need:
- Pasta of your choice (we like shells)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 3/4 cup textured vegetable protein
- 1 cup boiling water
- 1 can of diced tomatoes
- 1 tbsp of taco seasoning (or make your own blend using smoked paprika, chili powder, cumin, garlic powder, onion powder, and coriander)
- 1/2 cup corn
- 1/3 cup vegan cheese shreds
- 2-3 scallions, sliced thin
To make:
- Cook pasta according to package.
- Add 3/4 cup of TVP to a bowl and add boiling water to dehydrate. This takes about 5 minutes.
- While TVP is rehydrating: In a pan over medium heat, add olive oil and garlic. Sauté for about a minute or until fragrant.
- Add rehydrated TVP, diced tomatoes, taco seasoning, and corn. Stir well and bring to a bubble before turning heat down to low and letting simmer for about 15-20 min. This lets the flavors marry.
- Once pasta is done, add to your sauce, top with vegan cheese and scallions.
- Serve!
