Delicious Vegan Ground Beef, Mushroom & Olive Pasta
Recipe type: Vegan
Cuisine: Italian
Cook time:
Total time:
Serves: 4
Ingredients
Penne pasta (2/3rds cup of dried pasta per serving)
Tomato Olive pasta sauce (Store bought, or see below list for ingredients to make own sauce)
Vegan mince (or meat replacement of your choosing)
1 Tablespoon Olive oil
Onion
Nutritional Yeast
Vegan parmesan
Flat Italian Parsley for garnish (only fresh will do, replace with fresh basil or or oregano if fresh parsley is not available)
Plus, for the 30 minute version:
1 Cup Olives, chopped (Black or green)
1 Cup dried red lentils
¼ teaspoon dried thyme (or 1 full teaspoon fresh)
¼ teaspoon dried oregano (or 1 full teaspoon fresh)
1 punnet cremini / baby portabellini mushrooms
½ cup cubed celery
½ cup cubed/ grated carrot
Tablespoon of vegan worcester sauce
1 cube of vegan beef / mushroom stock
Teaspoon of chilli if you like it arrabbiata (spicy!)
Instructions
) Put a pot of penne pasta on the boil. Begin rehydrating dried soya mince crumbles in water, Lazenby sauce and vegan beef stock, if using.
) Add a punnet of quartered cremini or baby portabello mushrooms to a pot with olive oil. Sprinkle lightly with salt. Do not stir till mushrooms begin to release their liquid. When browned, remove from pot + set aside.
) Start your soffrito. Sautee a chopped onion, ½ cup of carrot, and ½ cup of celery in some olive oil till onions are translucent.
) Add ½ a cup of chopped olives. I like black olives, but you can use green if that's your preference.
) Add and brown your soya mince / meat replacement (drained, reserve the liquid if you rehydrated it).
(If you’re using precooked brown lentils, you’ll add them to the pot after sauce in step 8.) .
) Make your tomato sauce by adding a tin of whole, peeled, tomatoes in their liquid, along with oregano and thyme each (dried or fresh), 1 cup of water and optional chilli. Mash the tomatoes into the side of the pot using your wooden spoon.
) Add dried lentils. Whole red lentils can be added at this point, as they cook within 15 - 20 minutes. Split red lentils are even better as they cook within 10 minutes. Brown lentils take a bit longer, so for speed it's better to use tinned brown lentils. Let this lentil and tomato sauce cook by simmering, uncovered, for around 15 - 20 minutes on a medium heat. Stir occasionally. The sauce will reduce to get thick, and the lentils will get soft - that's when you're ready!
) Return mushrooms to pot, add 2 tablespoons of the reserved soya soaking liquid OR a tablespoon of Worcestershire sauce and ½ cup of wet/ 1 tablespoon of dry vegan beef / mushroom stock.
) Heat through and add the drained, cooked, penne pasta to the sauce, coating well
) Season with 2 tablespoons nutritional yeast, fresh basil or parsley, taste for salt / black pepper, and nom!
Recipe by Swoontastic.com | Easy Vegan Recipes at https://www.swoontastic.com/delicious-vegan-ground-beef-mushroom-olive-pasta/