20 Vegan Pasta Recipes You Have to Try

More and more people are going vegan. It’s tasty, less expensive, and many dairy products have a healthy vegan version. No one will know the difference!

1. Peanut Noodles

Peanut Noodles
© ricka_kinamoto, AdobeStock

These noodles can be eaten hot or cold – they make a great packed lunch.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 8 oz. prepared rice noodles
  • 3 tbsp. sesame oil
  • ¼ cup scallions
  • 2 tbsp. grated ginger
  • 2 minced garlic cloves
  • ¼ cup peanut butter
  • 3 tbsp. low-sodium coconut amino sauce (vegan soy sauce)
  • 1/3 cup hot water
  • 2 tsp. red wine vinegar
  • 2 tsp. sugar
  • Dash of red pepper flakes
  • 3 tbsp. chopped cilantro

Directions:

  1. Heat the sesame oil in a large skillet.
  2. Sauté the scallions, ginger, and garlic for 2 minutes.
  3. Stir in the peanut butter, coconut amino sauce, water, red wine vinegar, and sugar.
  4. Combine the sauce well and remove from the heat.
  5. Toss the sauce with the prepared noodles and top with red pepper flakes and chopped cilantro.

2. Pasta and Vegan Arrabbiata Sauce

Pasta and Vegan Arrabbiata Sauce
© timolina, AdobeStock

The Arrabbiata sauce is a deliciously spicy tomato sauce. Feel free to adjust the heat to your personal preference.

Cooking Time: 4 hours 5 minutes.
Yield: 4 servings.

Ingredients:

  • ½ lb. penne pasta
  • ½ cup olive oil
  • 4 minced garlic cloves
  • 2 tbsp. chopped black olives
  • 1 14 oz. can fire-roasted crushed tomatoes
  • 3 tbsp. tomato paste
  • 1 tsp. Italian seasonings
  • ½ tsp. red pepper flakes – or to taste
  • 1 bay leaf
  • 6 chopped basil leaves

Directions:

  1. Cook the pasta in a pot of salted boiling water for 10 minutes. Drain and set aside.
  2. Heat the olive oil in a large skillet and add the remaining ingredients.
  3. Cover the skillet and simmer for 4 hours.
  4. Stir in the pasta and simmer for 5 minutes to reheat.
  5. Discard the bay leaf.

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3. Vegan Lasagna

Vegan Lasagna
© fahrwasser, AdobeStock

No one can resist lasagna, and it can be prepared perfectly vegan.

Cooking Time: 50 minutes.
Yield: 8 servings.

Ingredients:

  • 3 tbsp. olive oil
  • 2 medium chopped onions
  • 4 minced garlic cloves
  • 2 28 oz. canned diced tomatoes
  • 1/3 cup tomato paste
  • 1 tsp. cumin
  • ½ cup chopped parsley
  • Salt and pepper to taste
  • ¼ tsp. oregano
  • 16 oz. lasagna noodles
  • 2 lb. tofu
  • 3 tbsp. vegan sour cream
  • 3 tbsp. nutritional yeast
  • 3 minced garlic cloves
  • 3 tbsp. chopped basil
  • ¼ cup chopped parsley
  • Salt and pepper to taste
  • 1 cup chopped thawed frozen spinach

Directions:

  1. Heat the olive oil in a large pan.
  2. Sauté the onions for 5 minutes.
  3. Stir in the garlic and sauté for 5 more minutes.
  4. Add the tomatoes, tomato paste, cumin, basil, parsley, salt, pepper, and oregano to the pan.
  5. Simmer the sauce for 1 hour.
  6. While the sauce simmers, cook the noodles in salted boiling water for 10 minutes. Drain.
  7. Preheat the oven to 400 degrees.
  8. Squeeze all the liquid out of the tofu.
  9. Combine the tofu, vegan sour cream, nutritional yeast, garlic, basil, parsley, salt, and pepper in a bowl and stir well.
  10. Cover a casserole dish with 1 cup of sauce.
  11. Create 2 layers of noodles, tofu mixture, spinach, and sauce, and top with the remaining sauce.
  12. Bake for 40 minutes.

4. Pasta with Tomatoes and Beans

Pasta with Tomatoes and Beans
© Pixel-Shot, AdobeStock

Adding some beans to the pasta makes this quite filling.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1 tbsp. sherry
  • 28 oz. canned diced tomatoes
  • 15 oz. canned rinsed lima beans
  • ½ tbsp. oregano
  • ½ tbsp. basil
  • 1 tsp. sugar
  • Salt and pepper to taste
  • 1 cup chopped spinach
  • 8 oz. penne pasta
  • ½ cup crumbled vegan feta cheese

Directions:

  1. Prepare the pasta in a pot of boiling salted water for 10 minutes and drain.
  2. Heat the olive oil in a large skillet and sauté the onion and garlic for 5 minutes.
  3. Stir in the sherry and simmer for 5 minutes.
  4. Add the tomatoes and beans and combine well.
  5. Season with oregano, basil, sugar, salt, and pepper.
  6. Stir in the spinach and simmer for 5 minutes.
  7. Serve the sauce over the pasta.

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5. Pasta with Caramelized Onions

Pasta with Caramelized Onions
© Helga1, AdobeStock

This makes a wonderful weeknight dinner. The longer you caramelize the onions, the sweeter they become.

Cooking Time: 50 minutes.
Yield: 3 servings.

Ingredients:

  • 8 oz. linguine
  • 3 tbsp. olive oil
  • 3 small, sliced onions
  • 1 cup chickpeas
  • 3 minced garlic cloves
  • Salt and pepper to taste
  • ½ tsp. red pepper flakes
  • 1 tsp. Italian seasoning
  • ½ cup tomato paste
  • 2 tbsp. tamari
  • 3 tbsp. nutritional yeast
  • 5 chopped oil-packed sundried tomatoes
  • 3 tbsp. chopped parsley

Directions:

  1. Prepare the pasta in a pot of boiling salted water for 10 minutes. Drain but reserve the pasta water.
  2. Heat the olive oil in a large skillet.
  3. Add the onions and sauté on low for 15 minutes while stirring frequently.
  4. Stir in the chickpeas.
  5. Deglaze the skillet with 2 tbsp. of water and continue to cook for 15 more minutes while stirring.
  6. The onions should be browned and caramelized.
  7. Season the onions with red pepper flakes and Italian seasoning.
  8. Continue stirring for 2 minutes as the tomato paste is added.
  9. Add the tamari, nutritional yeast, chopped sundried tomatoes, and cooked pasta and stir to combine.
  10. Add ½ cup of the pasta water as you coat. Use more if needed.
  11. Simmer for 5 minutes.
  12. Top with chopped parsley.

6. Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo
© seva_blsv, AdobeStock

This is an irresistible plant-based meal that is so good for you.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 8 oz fettuccine noodles
  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 lbs. cauliflower florets
  • ¼ cup olive oil
  • 1 cup raw cashews
  • 2 ½ cups vegetable broth
  • 2 tbsp. nutritional yeast
  • Salt and pepper to taste
  • ¼ cup chopped parsley

Directions:

  1. Prepare the noodles by boiling them in salted water for 10 minutes. Keep warm and set aside.
  2. Heat the olive oil in a large skillet.
  3. Sauté the onion and garlic for 5 minutes.
  4. Add the cauliflower florets and cashews and sauté for 5 more minutes.
  5. Pour in the broth, nutritional yeast, salt, and pepper.
  6. Simmer for 10 minutes. The cauliflower should be done.
  7. Transfer the ingredients to a blender and puree until smooth.
  8. Pour the sauce over the noodles and top with parsley.

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7. Tomato, and Basil Pasta

Tomato, and Basil Pasta
© nerudol, AdobeStock

This can be eaten warm or as a cold salad. Delicious either way.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

  • 16 oz. bowtie pasta
  • 3 chopped tomatoes
  • 2 tbsp. chopped shallots
  • 1/3 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 3 minced garlic cloves
  • ¼ cup chopped basil
  • Salt and pepper to taste
  • ½ cup fresh basil leaves, cut into thin strips
  • 1 tbsp. capers – optional
  • Salt and pepper to taste

Directions:

  1. Prepare the pasta in a pot of boiling salted water for 10 minutes. Drain.
  2. Combine the remaining ingredients in a large bowl and toss with the pasta.

8. Pasta and Black Beans

Pasta and Black Beans
© Photobeps, AdobeStock

This is both tasty and healthy, with all the vegetables tossed in.

Cooking Time: 25 minutes.
Yield: 8 servings.

Ingredients:

  • oz. rotini pasta
  • 2 cups vegetable broth
  • 1 cup chopped baby spinach
  • 1 chopped onion
  • 3 minced garlic cloves
  • ½ tsp. cayenne pepper
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • Salt and pepper to taste
  • 2 cups drained canned black beans
  • 1 ½ cups thawed frozen broccoli
  • 2 chopped tomatoes
  • 2 tbsp. plant-based parmesan cheese

Directions:

  1. Prepare the pasta in a pot of boiling salted water for 10 minutes and drain.
  2. Heat the vegetable broth in another pot.
  3. Add the spinach, onion, garlic, cayenne pepper, cumin, chili powder, salt, pepper, beans, and broccoli.
  4. Simmer for 5 minutes while stirring.
  5. Add the tomatoes and continue to simmer for 10 minutes. All vegetables should be tender.
  6. Top with shredded plant-based parmesan cheese.

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9. Artichoke Pasta Salad

Artichoke Pasta Salad
© grinchh, AdobeStock

The artichoke makes this salad delightfully tangy.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 8 oz. elbow macaroni
  • 6 oz. drained and chopped artichoke hearts
  • 1 chopped onion
  • 1 cup sliced mushrooms
  • ¾ cup halved cherry tomatoes
  • ½ cup sliced black olives
  • 3 tbsp. chopped parsley
  • ½ tsp. Italian seasoning
  • 3 minced garlic cloves
  • Salt and pepper to taste
  • 3 tbsp. or more balsamic vinaigrette
  • 3 tbsp. toasted pine nuts
  • Salt and pepper to taste

Directions:

  1. Prepare the pasta in a pot of salted boiling water for 10 minutes. Drain.
  2. Combine the cooked pasta, drained artichoke hearts, onion, mushrooms, tomatoes, olives, parsley, Italian seasoning, garlic, salt, pepper, and balsamic vinaigrette, and toss well.
  3. Top with toasted pine nuts.
  4. Refrigerate for five hours and adjust the salt and pepper.

10. Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff
© abramov_jora, AdobeStock

This stroganoff packs a lot of flavor.

Cooking Time: 45 minutes.
Yield: 6 servings.

Ingredients:

  • 1 ½ cup uncooked pasta
  • 3 tbsp. olive oil
  • 2 chopped onions
  • 2 ½ cups mixed chopped mushrooms – play around with different types of mushrooms
  • 4 minced garlic cloves
  • ½ tsp. dried thyme
  • ½ tsp. rosemary
  • Salt to taste
  • 1 ½ cups vegetable broth
  • 1 ½ tbsp. tamari
  • 2 tsp. vegan Worcestershire sauce
  • ¼ cup white flour
  • ½ cup white wine
  • 2 cups coconut milk – not the low fat
  • 2 tbsp. tahini
  • 3 tbsp. nutritional yeast
  • ½ tsp. paprika
  • ½ tsp. Dijon mustard
  • 3 tbsp. chopped dill

Directions:

  1. Prepare the pasta in a pot of boiling salted water for 10 minutes. Drain and keep warm.
  2. Chop the mushrooms and set them aside.
  3. Heat the olive oil in a Dutch oven.
  4. Stir in the mushrooms and onions.
  5. Cook on medium for 10 minutes.
  6. Season with garlic, thyme, rosemary, and salt.
  7. Cook for 5 more minutes.
  8. In another bowl, combine the vegetable broth, tamari, and vegan Worcestershire sauce.
  9. Add the flour and whisk until the mixture is smooth.
  10. Pour the wine into the mushrooms and simmer for 3 minutes.
  11. Stir in the vegetable broth mixture and combine well.
  12. Bring the mixture to a simmer and add the coconut milk, tahini, nutritional yeast, salt, and paprika.
  13. Simmer for 10 minutes while stirring occasionally.
  14. Add the cooked pasta and the mustard to the Dutch oven.
  15. Stir well and simmer for 5 minutes.
  16. Top with chopped dill.

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11. Vegan Pasta Salad

Vegan Pasta Salad
© Ivan, AdobeStock

This creamy yet tangy salad is perfect for a barbeque.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

  • 2 cups elbow macaroni
  • 1 chopped red bell pepper
  • ¼ cup chopped black olives
  • 3 diced celery stalks
  • 1 chopped tomato
  • 3 tbsp. minced onions
  • ½ cup vegan mayonnaise
  • 1 tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste

Directions:

  1. Cook the pasta in a pot of boiling salted water for 10 minutes. Drain.
  2. Combine the bell pepper, olives, celery, tomato, and onions in a bowl and add the cooked pasta.
  3. Stir together the vegan mayonnaise, apple cider vinegar, and Dijon mustard in a small bowl.
  4. Toss the salad with the dressing and season with salt and pepper.
  5. Refrigerate for at least 2 hours.

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12. Sun-Dried Tomato Pasta with Spinach

Sun-Dried Tomato Pasta with Spinach
© grinchh, AdobeStock

Enjoy this very colorful salad as a tasty lunch.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup vegetable broth
  • 10 dehydrated sun-dried tomatoes
  • 8 oz. penne pasta
  • 3 tbsp. toasted chopped walnuts
  • 2 tbsp. olive oil
  • 1 tbsp. chopped basil
  • 3 minced garlic cloves
  • 1 cup chopped spinach
  • 1 chopped tomato
  • ¼ chopped artichoke hearts
  • ¼ cup grated plant-based parmesan cheese
  • 1 tbsp. lemon juice

Directions:

  1. Pour the broth into a pan and bring it to a boil.
  2. Remove the pan from the stove and add the sun-dried tomatoes for 15 minutes.
  3. Drain but retain the broth.
  4. Finely chop the sun-dried tomatoes.
  5. Prepare the pasta in a pot of salted boiling water for 10 minutes. Drain.
  6. Heat the olive oil and sauté the chopped basil and garlic for 2 minutes.
  7. Add the spinach and cook for 3 minutes, until wilted.
  8. Pour in the retained broth and add the chopped sun-dried tomatoes, to the skillet.
  9. Stir and simmer for 3 minutes.
  10. Toss the pasta and spinach mixture and add the chopped tomato and artichoke hearts.
  11. Top with chopped walnuts and with plant-based parmesan cheese.

13. Pasta and Broccoli

Pasta and Broccoli
© nerudol, AdobeStock

This is the perfect dish for those fussy eaters who claim not to like broccoli.

Cooking Time: 20 minutes.
Yield: 2 servings.

Ingredients:

  • 8 oz. rigatoni pasta
  • 3 tbsp. olive oil
  • 3 minced garlic cloves
  • 1 ½ cups broccoli florets
  • 1 cup vegetable broth
  • ½ cup fresh basil
  • 1 tsp. Italian seasoning
  • 1 tbsp. lemon juice
  • 3 tbsp. plant-based grated parmesan cheese

Directions:

  1. Cook the pasta in a pot of boiling salted water for 10 minutes. Drain.
  2. Heat the olive oil in a large skillet.
  3. Sauté the garlic for 2 minutes.
  4. Stir in the broccoli and sauté for 2 more minutes.
  5. Pour the broth into the skillet and simmer for 15 minutes, until the broccoli is done.
  6. Stir the basil and cooked pasta into the broccoli.
  7. Season with Italian seasoning and lemon juice.
  8. Top with plant-based grated parmesan cheese.

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14. Vegan Thai Peanut Noodles

Vegan Thai Peanut Noodles
© ilolab, AdobeStock

A wonderful version of pad thai.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 8 oz. dried udon noodles
  • 2 tsp. cornstarch
  • 1 cup vegetable broth
  • 1/3 cup creamy peanut butter
  • 3 tbsp. tamari sauce
  • 2 tbsp. brown sugar (not all brands of brown sugar are vegan – check)
  • 2 tsp. olive oil
  • 1 tbsp. grated ginger
  • 2 tbsp. rice wine vinegar
  • 3 tbsp. canola oil
  • ¼ cup chopped scallions
  • 3 minced garlic gloves
  • 2 peeled and chopped carrots
  • 1 chopped red bell pepper
  • 4 oz. sugar snap peas
  • 2 chopped jalapeno peppers
  • ¼ cup chopped peanuts

Directions:

  1. Prepare the udon noodles in a pot of boiling salted water for 10 minutes. Drain.
  2. Add the cornstarch and broth to a pan and still until the cornstarch has dissolved.
  3. Stir in the peanut butter, tamari sauce, brown sugar, olive oil, and ginger.
  4. Bring the mixture to a boil, then reduce the heat to low.
  5. Cook for 5 minutes, then add the rice wine vinegar.
  6. Heat the canola oil in a skillet and sauté the scallions and garlic for 5 minutes.
  7. Add the carrots, bell pepper, snap peas, and jalapeno pepper to the skillet.
  8. Reduce the heat to a simmer and cook the vegetables for 10 minutes, until done.
  9. Toss the vegetables with the udon noodles in a bowl and top with chopped peanuts.

15. Vegan Mac and Cheese

Vegan Mac and Cheese
© Rawpixel.com, AdobeStock

This Mac and Cheese minus the cheese is extremely delicious.

Cooking Time: 1 hour.
Yield: 2 servings.

Ingredients:

  • 8 oz. elbow macaroni
  • 1 tbsp. olive oil
  • 1 chopped onion
  • ½ cup cashews
  • ¼ cup lemon juice
  • 1 ⅓ cups soy milk
  • Salt to taste
  • 2 chopped tomatoes
  • 1/3 cup nutritional yeast
  • ½ tsp. garlic powder
  • ½ tsp. onion powder

Directions:

  1. Preheat the oven to 350 degrees.
  2. Cook the pasta in a pot of salted boiling water for 10 minutes. Drain and place the pasta in a baking dish.
  3. Heat the olive oil in a skillet and sauté the onion for 5 minutes.
  4. Stir the onion into the macaroni.
  5. Place the cashews, lemon juice, soy milk, and salt into a blender.
  6. Puree the ingredients and add the chopped tomatoes, nutritional yeast, garlic powder, and onion powder until smooth.
  7. Mix into the onion and pasta already in the baking dish.
  8. Bake for 45 minutes.

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16. Beans and Pasta

Beans and Pasta
© tenkende, AdobeStock

This is easy to prepare and tastes fantastic.

Cooking Time: 15 minutes.
Yield: 8 servings.

Ingredients:

  • 2 cups rotini pasta
  • 1 1/3 vegetable broth
  • 1 ½ cup chopped spinach
  • 1 chopped onion
  • 2 chopped garlic cloves
  • ½ tsp. cumin
  • Salt and pepper to taste
  • 2 cups drained and rinsed canned kidney beans
  • 1 cup thawed frozen broccoli
  • 2 tbsp. grated plant-based Parmesan cheese

Directions:

  1. Prepare the pasta in a pot of salted boiling water for 10 minutes. Drain.
  2. Heat the broth in a pan and bring to a boil.
  3. Reduce the heat to the simmer and stir in the spinach, onion, garlic, cumin, salt, and pepper.
  4. Stir well and add the kidney beans and broccoli.
  5. Stir while simmering for 5 minutes.

17. Vegan Herbed Pasta

Vegan Herbed Pasta
© lblinova, AdobeStock

This is tasty pasta coated in creamy vegan butter.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 1 ½ cup egg noodles
  • 3 tbsp. olive oil
  • 6 minced garlic cloves
  • ¼ cup chopped parsley
  • ¾ cup sliced green olives
  • ¼ tsp. hot sauce
  • ¼ cup vegan butter
  • ¼ cup white wine
  • ¾ cup basil leaves
  • 1 tbsp. lemon juice

Directions:

  1. Prepare the pasta in a pot of salted boiling water for 10 minutes.
  2. Heat the olive oil in a Dutch oven and sauté the garlic for 5 minutes.
  3. Stir in the parsley and simmer for 5 minutes.
  4. Add the olives and hot sauce.
  5. Transfer the pasta into the Dutch oven and stir in the butter and ¼ cup of wine.
  6. Stir until all of the pasta is coated in the butter sauce.
  7. Add the basil leaves and drizzle with lemon juice.

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18. Pasta with Vodka Sauce

Pasta with Vodka Sauce
© Brandon Klein, AdobeStock

Vodka sauce has some incredible flavor. And this one is vegan thanks to the cashews.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 2 cups uncooked pasta
  • ¾ cup raw cashews
  • 1 cup vodka
  • 30 oz. marina sauce
  • ¼ cup olive oil
  • 4 minced garlic cloves
  • 1 chopped onion
  • 3 tbsp. chopped basil
  • Salt and pepper to taste

Directions:

  1. Prepare the pasta in a pot of boiling salted water for 10 minutes. Drain.
  2. Soak the cashews in a bowl of boiling water for 20 minutes.
  3. Heat the olive oil in a skillet and sauté for 5 minutes.
  4. Add the vodka and simmer for 10 minutes.
  5. Stir in the marina sauce and simmer for 10 minutes.
  6. Add the sauce and the drained cashews to a blender and process until smooth.
  7. Return the sauce to the skillet and add the basil and season with salt and pepper.
  8. Pour the sauce over the pasta and toss well.

19. Tomato & Arugula Pasta

Tomato & Arugula Pasta
© Olha Afanasieva, AdobeStock

This is a great family dish. Adults can add some additional heat by including a chopped jalapeno chili.

Cooking Time: 25 minutes.
Yield: 6 servings.

Ingredients:

  • 4 diced tomatoes
  • Salt and pepper to taste
  • 1 lb. spaghetti pasta
  • 2 tbsp. olive oil
  • 1 small, chopped onion
  • 4 minced garlic gloves
  • 1 cup canned diced tomatoes with juices
  • 1 chopped tomato
  • ¼ cup chopped arugula
  • 2 tsp. thyme
  • 2 tbsp. grated plant-based parmesan cheese

Directions:

  1. Place the tomatoes in a bowl and season with salt and pepper.
  2. Let sit for 45 minutes to allow the tomatoes to drain off their juices.
  3. Prepare the pasta in a pot of boiling salted water for 10 minutes. Drain.
  4. Heat the oil in a large skillet and sauté the onion and garlic for 5 minutes.
  5. Stir in the canned diced tomatoes and simmer for 5 minutes.
  6. Add the chopped tomato, arugula, and thyme.
  7. Simmer for 2 minutes while stirring.
  8. Adjust the salt and pepper and top with the parmesan cheese.

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20. Vegan Lo Mein

Vegan Lo Mein
© FomaA, AdobeStock

This is a very quick lo mein that everyone will love.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

  • 8 oz. linguine pasta
  • 1 tbsp. sesame oil
  • 2 tbsp. olive oil, divided
  • 4 minced garlic cloves
  • 2 peeled and sliced carrots
  • ½ cup sliced shiitake mushrooms
  • 3 chopped celery stalks
  • 1 cup bean sprouts
  • 2 tbsp. tamari
  • 1 tbsp. sriracha sauce

Directions:

  1. Prepare the linguine in a pot of salted boiling water for 10 minutes.
  2. Drain and allow the pasta to dry.
  3. Transfer the linguine to a bowl and coat with the sesame oil. Set aside.
  4. Heat a wok until it is hot.
  5. Add 1 tbsp. olive oil and sauté the garlic, carrots, mushrooms, and celery for 1 minute.
  6. Add the remaining olive oil, the bean sprouts, tamari, and sriracha sauce.
  7. Stir fry for 2 minutes.
  8. Add the pasta and stir fry for 1 minute.
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