Totally Tasty Tofu Pasta

Yet again this is another pasta dish! I’m sorry guys but I love past and its fun to make!

This time I decided to use aubergine in the sauce and it was so good!! Well I had leftover roast aubergine and courgette so I threw them in with some other bits to make the sauce and it was so good.

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Ingredients:

  • Pasta
  • appx. 200g of firm tofu
  • 1 red/white onion
  • 1 roast Aubergine
  • 1 roasted or steamed courgette
  • 1 cup non-dairy milk
  • 1 cup cooked cauliflower
  • 3 tablespoons of nutritional yeast
  • Herbs/spices eg, paprika, garlic granules, cayenne papper and some salt and peper to taste

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Method:

  • Cut aubergine into slices and season with salt and pepper, put into the oven for 15-20 mins on a high heat. Doing the same with the courgette/zucchini if desire
  • While that is cooking put your pasta into a saucepan and put on the heat,
  • Chop onions and add to a frying pan with a little water so they don’t burn, I didn’t use any oil in this dish I just used water
  • wait until the onions are softened just a bit and cut tofu into chunks and add to the onions in the pan.
  • cook the cauliflower, I use microwave bags and they take no time, but you could cook in a pot with water until soft.
  • after about ten mins you should add the spices to the tofu and onions and add a little water to make sure they don’t over cook.
  • when the cauliflower, courgette and aubergine is cooked add to a blender with the non-dairy milk, nutritional yeast and ½ teaspoon of garlic granules and paprika, blending until smooth.
  • Drain the pasta, put on a plate, top with sauce and then the tofu chunks and serve.

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Let me know if you try it ! 🙂 xx

 

 

Vegan Pasta bake

So for this sauce I used a cauliflower sauce, It’s so much like cheese and it’s so light, the main thing I hated when I wasn’t vegan was how heavy pasta bake cheese sauce was. Some vegan recipe tests later I found this online so I just made my own changes to it and came up with this.

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I first cooked the cauliflower, I used microwavable bags that are so handy, but you could use a steamer or whatever way you prefer to cook. I used frozen chunks, but you could use fresh cauliflower too, it would probably be nicer!

Ingredients:

for the sauce:

•A medium cauliflower

•1 cup of soy milk

•4 tablespoons of nutritional yeast

•½ tablespoon of garlic powder

•¼ tablespoon of paprika

•½ tablespoon of onion powder or 3 tablespoon of caramelized onion

•I added parsley but it’s optional

For the rest:

•I used one packet of spaghetti (appx. 1kg)

•200g of firm tofu or 1 packet of vegan quorn fillets

•2 large white onions

•optional- vegan cheese to top

•Soy sauce

small amounts of the following(A pinch), paprika, garlic powder/granules,mixed herbs, cayenne papper, gravy granules.

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Method:

  • cook the cauliflower, meanwhile fry onions in a little water until softened
  • Add tofu chunks or quorn chicken to the onions along with spices and gravy granules, add in a little water to make a thick-ish sauce and add in soy sauce.
  • Cook pasta on a high heat with a little salt
  • When pasta is ready, drain and add into a large baking dish
  • To make the cheese sauce:  Add the soy milk first in the blender so it ill blend easily, Add in the cauliflower, then the spices and the nutritional yeast and blend until smooth.
  • Pour the cheese sauce over the pasta and stir so all the pasta is covered
  • Then add the tofu/chicken on top and stir in a little bit, grate cheese on top of it
  • Will take about 15 in the oven for the cheese to melt (for reference I used Violife pizza cheese)

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This can also be made with a difference sauce, for example a butternut squash cheese sauce which i’ve previously posted.

Let me know if you try this 🙂 xx

 

 

 

Pesto Perfection!

So one thing I noticed when going vegan was that all the pesto sauce that I could get my eyes on had heaps of un-vegan things in there (eggs and milk). I was so gutted because I love pesto and was a huge part of my diet before taking the jump so I jumped on the chance of making my own!

So the amount of basil leaves is to your tasting, I used a medium handful so around a ¼ cup.

Ingredients:

  • Basil leaves ( I have some sweet Italian basil growing at home but you could buy some fresh or preserved basil in a tube if its available to you).
  • Grape seed oil
  • ½ teaspoon of garlic granuals
  • Pinch of salt
  • ¼ cup of cashews of pine nuts
  • 2 teaspoon of nutritional yeast
  • 1 tablespoon of lemon juice

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This would be good just with pasta or with what ever you want.

I just thought it would be nice as a pasta salad, so I just cooked pasta and then added in some chopped peppers, cucumber, sweetcorn and spring (green) onion.

Let me know if you try this sauce!

thanks for reading 🙂 xx