Vegan Beef Pasta Recipe
Vegan beef pasta is made using chickpea pasta and vegan beef balls that were seasoned and cooked in a mildly spicy pepper sauce.
Ingredients
- 1 pack Chickpea penne pasta
- 1 pack Vegan beef
- Canned chopped tomatoes will need a quarter of a 398 ml tin
- 1 large white onion/2 small onions
- 1 scotch bonnet
- 1 cup of coconut oil
- Salt to taste
- 1 tsp Black pepper
- Beef bouillon to taste
- 1 tsp Garlic powder
- 1/2 tsp Turmeric
- 1 tsp Ginger powder
- 1 tsp Paprika
- 1/2 tsp Dry parsley
Extras
- Fresh parsley for garnish
Instructions
- Add in 5 cups of water into a pot and let it come to a boil.
- Sprinkle some salt and then add in the chickpea penne pasta, let it cook for 5 minutes, strain and save some of the pasta water.
- Cut up your red bell peppers, scotch bonnet, half of the large onion or 1 small onion, toss into a blender and blend till smooth, set aside.
- Heat up a large pan, add in your coconut oil.
- Toss in your vegan beef cuts, season with a little salt, black pepper and beef bouillon for 3-5 minutes, take out the pieces and set aside.
- Dice leftover onion and add into the hot skillet. Saute for 2 minutes.
- Add in a quarter of the chopped tomatoes and fry on medium heat for 5-7 minutes.
- Add in the blended pepper mix and continue frying for 15-20 minutes making sure to continue stirring with a spatula.
- Season with the spices and seasonings to taste, keep frying till the oil has risen to the surface of the sauce.
- Add your parboiled pasta and beef, combine well and garnish with freshly chopped parsley.
Notes
When making regular pasta, you can get away with adding it into the sauce and letting it cook for about 10-15 minutes, but for this recipe, ensure your sauce is fried to perfection before adding the chickpea pasta as it cannot remain cooking longer than 2-3 minutes. This will prevent ending up with broken or overcooked pasta pieces.