This vegan pasta is honestly to die for! This dish requires simple and wholesome ingredients that are sure to hit the spot each time you eat it! This hearty whole wheat pasta is mixed with a fresh and vibrant homemade tomato sauce and is topped with a super savory tofu ground. No wonder this has become one of my all time favorite dinner dishes! So, lets take a look at this healthy and protein packed vegan meal.

A Closer Look…

Part of what makes this meal so irresistible is that it is indulgent like traditional pasta but it filled with healthy and natural ingredients! Absent of odd preservatives that we may find in canned pasta sauce. Absent of all those unhealthy fats we find in beef ground meat. And absent of really anything that could cause health issues or tummy aches! Instead, this meal offers healthy fats, clean proteins, loads of vitamins, and a dash of fiber! It is so good it tastes unhealthy but it is just the opposite!

This vegan pasta dish has everything a person could ask for! Flavor and lots of nutrients!

Homemade Pasta Sauce

This sauce is super smooth like traditional pasta sauce but only contains natural ingredients! Made with olive oil, fresh tomatoes, garlic, onion, and some herbs! It is full of flavor, you can’t really go wrong with it!

Whole Wheat Pasta

A great alternative to traditional pasta! Whole wheat pasta offers more protein, vitamins, and fiber! You can also use gluten free pasta which is always loaded with protein and fiber! I really enjoy chickpea pasta:)

Ground Tofu

So much better than ground meat if I do say so myself. It is hard to make it dry, it can be packed with flavor, it still has lots of protein, and it leaves you feeling clean and lean! But really, once marinated, this ground tofu is AMAZING and goes perfectly with the hearty pasta and vibrant sauce!

So, give this vegan pasta a try and let me know what you think! You wont regret it! If you are interested in some more awesome recipes check out my Creamy, Zesty, and Spicy Easy Vegan Curry or my Hearty and Healthy Vegan Chili with Baked Tofu!

Print Recipe

• Tofu
• 2 blocks extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon agave nectar
• 1 tablespoon water
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 tablespoon nutritional yeast
• Dash of salt and pepper
• Sauce
• 1 medium yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 4 medium tomatoes (chopped)
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried parsley
• Salt and Pepper
• Pasta
• 1 box whole wheat pasta
• 1/2 avocado (sliced)
• Nutritional yeast for topping

1

Start by prepping the tofu!

2

Press the tofu for 1 hour, making sure all the water is out.

3

Make your marinade by mixing all the ingredients together in a small bowl.

4

Place the tofu in a zip-lock bag and pour in the marinade making sure the tofu is covered.

5

Tightly seal the bag and marinate overnight. Flipping the tofu when possible.

6

Saute the onions and garlic in the olive oil in a medium sized pan.

7

Once fragrant, add the chopped tomatoes and cover on low for 15 minutes.

8

Uncover, add all additional seasonings and mash the tomatoes with a potato masher.

9

Allow to cool almost completely and then place the contents into a food processor or blender.

10

Blend the contents until you have created your own smooth and delicious sauce!

11

Start by cooking the pasta according to the box directions.

12

When the pasta is cooking, take the marinated tofu and crumble it with your hands into a large pan and cook on low until heated evenly.

13

Add more of the marinade seasonings to taste:)

14

When everything is done cooking, place a generous amount of sauce onto your pasta and top with some delicious tofu!

15

Mix it all together and add some avocado slices and nutritional yeast on top:)

*You can store this dish in the fridge for 3-4 days. I would recommend storing the tofu, pasta, and tomato sauce individually

The post Protein Vegan Pasta with Tofu and Homemade Tomato Sauce appeared first on Wandering Vegans.

Korean stir fried vegan noodles are super delicious! Traditionally, this dish is made with glass noodles and vibrant vegetables! Glass noodles are noodles made from starch and water. Moreover, the most common form of glass noodles found in Korea are potato starch noodles. I know…we all needed yet another reason to love potatoes! So let’s take a closer look at this vegan noodle stir fry!

A Closer Look…

This dish is bursting with flavor while also maintaining mild and comforting tones as well! It is made with simple, accessible, and healthy ingredients! And last but not least, it can be made in 30 minutes or less!

You can eat this dish warm when you’re craving a hearty and comforting meal. Or, you can serve it cold for a refreshing and light meal on a hot summer day!

Clearly, this dish is extremely versatile! Let’s take a look at the flavors…

The Ingredients

Glass Noodles

These noodles are easy to cook and are really chewy and delicious! As mentioned above, they are usually made from potato starch but they can be made from other starches too. You can find them at local grocery stores or look online here!

Veggies

I used zucchini, broccoli, onion, and garlic for a simple and mild flavor but you can always add more! You can add veggies like bell peppers, mushrooms, or shredded carrot! The possibilities are endless really. If you have access to it, some tempeh or tofu would be great in this dish too!

Seasonings

The seasonings for this dish are classic and simple! I used traditional seasonings like soy sauce, sesame oil, rice vinegar, and chili flakes. I really love the flavor these ingredients produce but you could always try another traditional asian dressing or seasoning.

All you need to know is that these noodles are delicious, fun to eat, and will not let you down! Let me know what you think in the comments below when you give these vegan noodles a try! If you are looking for more easy Asian inspired recipes check out my Comforting Traditional Korean Vegetable Rice Porridge (Yachae Jook) or my Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake).

Print Recipe

• 4 servings glass noodles (potato starch noodles, dangmyeon)
• 1/2 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 cup zucchini (cubed)
• 1 cup broccoli (chopped)
• 2 tablespoons soy sauce
• 1/2 tablespoon rice wine vinegar
• Dash of pepper
• 1/2 tablespoon red pepper flakes
• 1 tablespoon sesame seeds for topping

1

Cook the glass noodles according to the package.

2

In the meantime, lightly saute the onion and garlic in a little sesame oil.

3

Once fragrant, add the zucchini and saute until tender.

4

Steam the broccoli in a separate pot.

5

Once everything is cooked, mix the noodles and all the vegetables together in a large bowl.

6

Add the soy sauce, rice vinegar, pepper, and chili flakes.

7

Top with some sesame seeds and toss once more!

8

Serve or store in the fridge for 4-5 days!

The post Flavorful Glass Vegan Noodles With Seasoned Veggies (Japchae) appeared first on Wandering Vegans.

This vegan stir fry is savory and simple! The perfect quick and healthy dinner to whip up on a busy week night! The input of energy and ingredients for this stir fry are minimal while the output is delicious! Moreover, your wallet, tummy, and spirit are sure to thank you after devouring this delightful vegan stir fry!

My partner and I are in quarantine in South Korea so the ingredients I can get are relatively limited. No matter however, as we have discovered how to make simple meals that are equally as delicious as a complicated one! I have still managed to get my hands on some healthy and (very) fresh ingredients that are popular so let’s take a look!

A Closer Look at the Vegan Stir Fry

Fresh Buckwheat Soba Noodles Fresh Grated Ginger

As you may have noticed, I have been using the word “fresh” to describe all of the ingredients. Well, for some reason all of the fruits, vegetables, and herbs that I have purchased here thus far have been extremely fresh! The grated ginger was super light, fluffy, and moist. The bell peppers and mushrooms look like they were picked yesterday, and the fruit is well….super fresh! My point being, even if a dish is super simple it can still be scrumptious if you use fresh ingredients!

Noodles

I purchased my noodles, and all my other ingredients, from emart which is a gigantic in person and online store here in Korea. These buckwheat noodles were one of my favorite finds as they are a great alternative to regular wheat or rice noodles. This is because they have tons of protein and fiber too! You can really use any noodle or rice that you want for this dish!

Vegtables

I chose to keep it simple as I used bell pepper, mushroom, onion, and green onion in this stir fry. However, you could add snap peas, mini corn, asparagus, etc. The possibilities with stir fry are endless!

Seasonings

Again, as I don’t have a lot of access to many things right now I used minimal seasonings but the end product was still delicious! I used ginger, garlic, and soy sauce which are all classics and easy to find anywhere! You could always add sriracha, red pepper, garlic powder, etc! Keeping it simple is nice sometimes but don’t be afraid to try to add your own spice to your vegan stir fry :).

So enjoy and let me know what you think in the comments below!

Print Recipe

• 1 package (8 g) buckwheat soba noodles *
• 2 tablespoons canola oil
• 1/4 yellow onion (diced)
• 2 stalks green onion (diced)
• 1 tablespoon grated ginger
• 2 cloves garlic (minced)
• 1/2 bell pepper (diced)
• 1/3 cup white mushrooms (diced)
• 1 tablespoon soy sauce *
• 1 tablespoons sesame seeds

1

In a small pot, soak the buckwheat noodles in simmering water while using a fork to separate the noodles. Drain and set aside once separated. *

2

Heat the canola oil in a medium pan over medium heat. Add the onions, ginger, and garlic and saute until fragrant.

3

Add the bell peppers and mushrooms and continue to saute for 5-6 minutes or until the vegetables are tender.

4

Finally, add the noodles, soy sauce, and any other seasonings. Stir fry for a few more minutes until everything is heated through.

5

Top with some sesame seeds and enjoy!

* You can use any type of asian style noodle or rice that you want! I really like buckwheat noodles for the protein and fiber content.*You can add other seasonings like garlic powder, onion powder, ground ginger, sriracha, etc.

* This is just how to prepare the specific buckwheat noodles that I purchased. You may need to cook your noodles/rice according to the package directions.

The post Savory Vegan Stir Fry With Buckwheat Noodles appeared first on Wandering Vegans.

This vegetable pasta dish is one of my all time favorite meals! It is super healthy and leaves you feeling refreshed and energized! It is served warm and satisfies that pasta craving but unlike many pastas it is filled with various vegetables! Moreover, the vegetable filled sauce and whole-grain based pasta is sure to boost your energy and spirit!

The Ingredients

Making homemade sauce out of fresh vegetables may sound daunting but it is actually a piece of cake! You just need to grind everything up in a food processor and then let everything simmer on the stove! For a sauce like this you can really use any combination of vegetables that you want as I have tried a few myself. This recipe just happens to be my personal favorite combination of veggies :). So what did I use???

Onion and Garlic

Two ingredients that I use for basically everything I create! Onion and garlic are great for you and taste amazing!

Tomato, Basil, Cilantro

Three pretty basic pasta sauce ingredients that give any sauce that traditional Italian flavor!

Zucchini and Mushrooms

This is where you may start to think…Lucy are you crazy? Maybe I am but I promise that you wont even be able to tell that there is zucchini and mushroom in this sauce! All of the vegetables blend together so well it is almost impossible to pick out individual flavors. In fact, it is the combination of all the vegetables that give the sauce the most perfect taste.

Carrots and Bell Pepper

I like adding these vegetables to add a little color, flavor, and of course more nutrients! Again, I don’t really like carrots BUT you cant even taste them in the sauce! So really this dish is a great way to eat some vegetables that you don’t particularly enjoy without even noticing!

Vegan Milk and Butter

Some of you may be quite suspicious of this vegetable pasta dish now that I said milk and butter. However, these extra ingredients add some calcium and omega-3’s while making it a little creamy and even more delectable. Also, I don’t know about you but sometimes when I eat straight tomato sauce my stomach gets a little upset from the acid in the tomatoes. Adding a little milk and butter to your sauce is a great way to balance this out!

The BEST Pasta

I am a huge fan of pasta! Gluten free pastas, whole wheat pastas, pastas of different shapes, sizes, and colors are all welcome here! One of my favorite pastas is Banza Chickpea Pasta as it is filled with protein, fiber, and various nutrients! I also enjoy whole wheat pasta as it offers these things and a nice grainy flavor to a dish.

Banza Chickpea Pasta

So give this delicious vegetable pasta a try and let me know what you think in the comments below!

Print Recipe

• 3 cloves garlic (chopped)
• 1 yellow onion (chopped)
• 1 tomato (chopped)
• 3-5 fresh basil leaves
• 1/3 cup fresh cilantro leaves
• 1 small zucchini (cubed)
• 1 cup white mushrooms (sliced)
• 1 carrot (finely sliced)
• 1 bell pepper (chopped)
• 1 can (28 oz) diced tomatoes
• Salt and Pepper to taste
• 1/3 cup dairy free milk (I used Silk Original Almond Milk)
• 1 tablespoon cornstarch (or flour)
• 2 tablespoons vegan butter (I used Earth Balance)
• 1 box pasta (I like whole wheat spaghetti or Banza Chickpea Pasta)

1

First add the chopped garlic and onion to a food processor or high speed blender. Pulse until you have finely diced pieces. Place in a small bowl and set aside.

2

Next, pulse the tomato, basil, and cilantro until finely chopped. Place in a separate bowl and set aside.

3

Then, pulse the zucchini and the mushrooms until finely chopped. Place in a bowl and set aside.

4

Finally, pulse the carrot and bell pepper until finely chopped and set aside.

5

In a large skillet (you will need a lot of room and a lid), add the onion mixture and the olive oil. Heat on low and stir slowly.

6

Once fragrant, add the tomato mixture and continue to heat and stir on medium/low heat.

7

Next add the zucchini mixture and cook on low heat for 3-5 minutes.

8

Finally, add the carrot mixture, crushed tomatoes, and the salt and pepper. Stir to combine, cover, and allow to simmer for approximately 20 minutes. Stirring occasionally.

9

In a small bowl, add the milk and cornstarch. Whisk to combine.

10

Add this mixture and the butter to the sauce and allow to simmer for an additional 10-15 minutes.

11

In the meantime, cook your favorite pasta according to the box.

12

Serve the sauce over the pasta immediately or keep in the fridge for 4-5 days.

The post Healthy and Refreshing Vegetable Pasta Dish appeared first on Wandering Vegans.