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Signing UpStep 1Ingredients
This delicious dish will be sure to impress crowds from all dietary walks of life!
You will need:
12 ounces (1 box) of Yves Meatless ground "beef"
4-5 tablespoons of Earth Balance
1 1/2 - 2 cups Eden Blend Rice & Soy Milk
1/3 cup Tofutti Better Than Sour Cream
1/2 cup Nutritional Yeast
3 small purple Onions
4-6 cloves of Garlic
1 box (12 ounces) Pasta
4 ounces of Spinach
2-3 tablespoons Olive Oil
Cooking items used:
garlic peeler & press
medium-sized knife
large saucepan
pasta pot
wooden or plastic slotted spoon
NOTES:
A lot of these measurements are estimated -- this means they can/should be altered by the cook as the cook sees fit. If you want more sauce, use more rice & soy milk. If you want it creamer, add more Better Than Soy Cream. If you want more veggies, add more veggies.
I used Yves brand because it wasn't already flavored and it is a good base in general. You could probably also use Gimme Lean that comes in a tube if it's more accessible.
For the margarine, I'm a big fan of EB made with Olive Oil for its light flavor. Any other variation of EB would do just fine.
The first time I cooked this dish, I used celery as my veggie weapon of choice. This time I had a bunch of spinach that needed to be eaten. I definitely encourage you to get experimental with this instructable -- add your own veggies, delete some, tell me what you think!
You will need:
12 ounces (1 box) of Yves Meatless ground "beef"
4-5 tablespoons of Earth Balance
1 1/2 - 2 cups Eden Blend Rice & Soy Milk
1/3 cup Tofutti Better Than Sour Cream
1/2 cup Nutritional Yeast
3 small purple Onions
4-6 cloves of Garlic
1 box (12 ounces) Pasta
4 ounces of Spinach
2-3 tablespoons Olive Oil
Cooking items used:
garlic peeler & press
medium-sized knife
large saucepan
pasta pot
wooden or plastic slotted spoon
NOTES:
A lot of these measurements are estimated -- this means they can/should be altered by the cook as the cook sees fit. If you want more sauce, use more rice & soy milk. If you want it creamer, add more Better Than Soy Cream. If you want more veggies, add more veggies.
I used Yves brand because it wasn't already flavored and it is a good base in general. You could probably also use Gimme Lean that comes in a tube if it's more accessible.
For the margarine, I'm a big fan of EB made with Olive Oil for its light flavor. Any other variation of EB would do just fine.
The first time I cooked this dish, I used celery as my veggie weapon of choice. This time I had a bunch of spinach that needed to be eaten. I definitely encourage you to get experimental with this instructable -- add your own veggies, delete some, tell me what you think!
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Feb 21, 2012. 3:48 PMitsme12i
says:
I think those small purple onions are shallots.
Reply
Aug 25, 2010. 10:17 AMMr. Potato Head
says:
Sorry to be dense here, but I don't quite understand this "Vegan" thing. Is this a particular ethnicity, or style of cooking, or what??? My local grocery has the standard Chinese, Italian, Latin, etc. sections, but nothing that says "Vegan".
Reply
Sep 5, 2010. 9:28 PM
chicomegan
says:
chicomegan
says:
Vegan can be all kinds of ethic foods. It just means that you don't use any animal products. Veganism is a higher level of restriction that just vegetarian. No dairy, meat or honey.
Reply
Jul 31, 2010. 2:17 PMHelius
says:
Good thing I'm a Paleo eater. I hate Pasta and breads (hence the Paleo). However, a friend of mine made this with a little chicken and beef. It was great. Good recipe.
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