What do we need to Make 3 easy vegan pasta dishes?
Today on the Edgy Veg, I am going to show you how to make not one, not two, but three easy vegan pasta dishes that you can make in under 15 minutes. You’re welcome. (upbeat music) Subscriber of the week this week is Brooklyn Beyer. Thank you for leaving an awesome comment every week, and next time I will make the blooper reel longer. If you want to be a subscriber of the week, make sure that I see you. Make sure that you follow us on all our social media, it’s in the Description box below, and leave me a comment.
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All right, let’s hop right into it. The first pasta that we are going to make is a vegan carbonara, traditionally with Parmesan and bacon, but this one has none of those things ’cause it’s vegan. For our bacon, we are going to make an easy mushroom bacon. I had some oyster mushrooms laying around, so I’m just going to use those. I’m just toss one tablespoon of tamari and two tablespoons of olive oil, along with a little bit of pepper, into a bowl, then add one cup of mushrooms, toss them in the marinade and let them sit for about 10 minutes or until I’m ready to use them. And while it’s marinating I’m just gonna bring a large stock pot of water to a boil, salt it, and that’s how we’re gonna cook our noodles. While the pasta is boiling and the mushrooms are marinating, I’m going to make the sauce. So instead of like Parmesan and butter, we’re gonna make a tofu and cashew sauce. For that I’m gonna use 1 1/2 cups of tofu, two tablespoons of nutritional yeast, 1/2 cup of cashews, three cloves of garlic.
You can mince them or peel them, it doesn’t really matter. It’s all going into a blender. One teaspoon vegetable bouillon, and 3/4 cup soy milk. You can also use almond milk or rice milk, as long as it’s non-dairy, I don’t care. I just love cooking with soy milk. I like the flavor a lot more, and it is high in protein, ha ha. We have to blend that until it’s smooth. And then when our sauce is blended, we’re gonna cook the mushrooms up really quick. Just heat a skillet over a medium high heat and toss the mushrooms and the marinade right into the skillet.
We’re gonna cook that for about four minutes on each side or until the mushrooms are brown and kinda look like little pieces of bacon. Once those are cooked up, set them to the side. Using the same pan, because I hate doing dishes, throw some onions in there and saute those for about three minutes or until they’re translucent. Now I’m going to add the sauce, throw the spaghetti noodles in there, add the mushrooms, and mix it all together. And that’s how easy it is to make easy vegan carbonara.
Pasta number two is one of my favorites. It is a sun-dried tomato fettuccine Alfredo. Now I love fettuccine Alfredo, but I love sun-dried tomatoes so I thought I’d just mash them together and make like a nice, pinky-colored, delicious, creamy pasta. Step one, bring more water to a boil. Add some salt, and throw in your fettuccine. I’m using a brown rice pasta so it’s gluten free, if gluten free, and it takes about seven minutes. Now let’s make the sauce.
The cream sauce is super easy. We’re just gonna heat up some olive oil onto a skillet. Throw in some garlic on there and a small onion, and let that cook for about three minutes until translucent. Then we’re gonna transfer that to a blender. To the blender we’re also 1/2 cup of raw, salted cashews, 1 1/2 cups of soy milk. I’m also going to add 1/4 cup of nutritional yeast, one tablespoon of lemon juice and, and this is completely optional, it’s up to you, 1/4 cup of vegan Parmesan cheese.
I love this brand. It is effing delicious, it’s so good. It tastes and smells exactly like Parmesan. I’ll leave a link to it in the Description box below if you want to buy it. And 1/2 a teaspoon of sea salt, and you guessed it, blend it. There’s no whisking in this recipe ’cause I’m making the blender do it for me. Once your pasta is al dente, drain it, and then use the same pot, again, I don’t like dishes. I’m just gonna pour the sauce in there and heat it up. To this sauce I’m going to add some chopped, delicious sun-dried tomatoes, mix that together, toss the noodles in there, and voila, a easy, delicious sun-dried tomato fettuccine Alfredo. Pasta number three, or tres, or drei if you’re from German-y, if you’re from the German knee.
Pasta number three is done in one pot so you only have one pot to clean, one, one. It is a delicious spinach and sausage gnocchi. In a very large skillet, heat up some oil, toss some onions and garlic in there, and saute them. Then I’m gonna crumble some vegan sausages in there. I like to use just like the thick more seitan-based sausages ’cause they crumble really, really easily as opposed to the sausages that are more hotdog like. So about four of them is a pound, so that’s what you want. And just cut them in half or use your hands, it’s easier. Break up each individual sausage onto the skillet, and then saute that for a couple minutes.
To that we’re gonna add 1/4 cup of vegetable broth, and one can of diced tomatoes. We’re gonna mix that all together, and then we’re gonna add a package of store-bought gnocchi. Now read your ingredients, a lot of them are accidentally vegan. We’re gonna cover that and cook that for about five minutes. Once that’s cooked for about five minutes, we are just gonna sprinkle about three cups of spinach on there, a little bit of pepper, mix that all together, and then cover it again for another five minutes or until the spinach is wilted. And then we’re gonna add some more vegan parm. Again this is completely optional. You can also use nutritional yeast for this. Just toss that all together, and oh, my gosh, this looks so good. Three pasta dishes for little ol’ me. Which one should I try first? Let’s do them in order. I don’t think I can fit that much in my mouth. You know what, with pasta I just go for it. (moans) Oh, my gosh, so good. The addition of the mushroom bacon, it’s like salty, and oily, and it really cuts through like the creaminess of the sauce.
It’s so good. Pasta number two, sun-dried tomato Alfredo. It kinda rhymes. That vegan parm is so good. You guys, look at it. Do you want some? Can’t have any ’cause it’s all mine, ’cause it’s so good. It’s on my face, isn’t it? I don’t know how you’re gonna choose which one you’re gonna make for dinner tonight. They’re all so delicious. Honestly, if I could just eat pasta all day, every day, for every meal, I would be a very happy person. Actually, you know what, I kinda already do that, it’s fine.
I’m not worried about my weight. It’s not like I’m getting married or anything and have to fit into a dress. Oh, my god, this is heavenly. If you like the tomato, and you like the little bit of the spiciness of the vegan Italian sausage, and then the freshness of the spinach, it’s like the perfect, this is the perfect bite. This is the perfect combination of flavors. And I have like no dishes to do now.
It’s like win-win. And there you guys have it, three easy, delicious, vegan pasta recipes that you can make in just about 15 minutes. I hope that you like these recipes. I hope that you make them, and then tag me on my Instagram. Also if you guys wanna know what we’ve been up to with dogs and what we’ve been up to with the wedding, merk merksure, make sure that you follow us on Instagram. it’s like our own little way of vlogging so like if you follow us there, you’re always in the know. Thank you as always to Patreon supporters who support us each and every month. If you are interested in supporting us, there’s a link in the Description box below. If you don’t want to, that’s cool. Just give this video a thumbs up instead. If you have any requests for summer recipes coming up or spring recipes or just something you want to see, make sure you leave me a comment in the Comment section below. All right, guys, I hope you liked this video, and I will see you next week, bye.
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