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Step 1: Ingredients
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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itsme12i
says:
Feb 21, 2012. 3:48 PMReply
I think those small purple onions are shallots.
Mr. Potato Head
says:
Aug 25, 2010. 10:17 AMReply
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".
chicomegan
in reply to Sep 5, 2010. 9:28 PMReplyVegan 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.
Helius
says:
Jul 31, 2010. 2:17 PMReply
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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