150 Vegan Favorites (10 page)

A medley of mushrooms gives this rustic pasta dish an interesting, woodsy flavor.

Yield: 4 servings

In a large saucepan, heat the wine and oil over medium heat. Add the mushrooms, onion, and garlic and cook, stirring, for 7 to 9 minutes. Stir in the tomatoes, tomato puree, oregano, basil, red pepper flakes, and salt. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally (partially cover the pan to prevent the sauce from splattering).

Meanwhile, in another large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.

When the sauce is ready, transfer the spaghetti to warm serving plates and spoon the sauce over the top.

Adding macaroni to ratatouille is a clever way to liven up this classic Mediterranean stew.

Yield: 6 servings

In a large saucepan, bring the water to a boil over medium-high heat. Add the macaroni, stir, and return to a boil. Cook over medium heat until al dente, about 6 minutes, stirring occasionally. Drain in a colander.

In another large saucepan, heat the wine and oil over medium heat. Add the onion, bell pepper, mushrooms,
eggplant, and garlic and cook, stirring, for about 10 minutes. Stir in the tomatoes, beans, oregano, basil, pepper, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. (Cut the tomatoes into smaller pieces with the edge of a large spoon.)

Remove the ratatouille from the heat and fold in the cooked macaroni. Ladle into bowls and serve with warm Italian bread.

Tossing pasta with lemon-braised greens is an effortless way to jazz up a light pasta entree.

Yield: 4 servings

Remove the fibrous stems of the chard leaves and discard. Rinse the leaves and cut into ribbon-shaped strips (chiffonade style).

In a large, wide skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes. Stir in the chard leaves, pepper, salt, and lemon juice. Cook until the greens are wilted and tender, about 5 minutes, stirring frequently. Set aside.

In a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.

Add the pasta to the braised greens, toss, and serve at once.

For this nutritious entree, linguine is tossed with broiled and lightly marinated vegetables. Meaty portobello mushrooms add a touch of panache.

Yield: 4 servings

In a large bowl, combine the oil, vinegar, parsley, oregano, cayenne, and salt. Set aside.

Preheat the oven broiler.

Arrange the zucchini, onion, bell pepper, and mushrooms on a baking pan. Broil the vegetables until they are tender, about 5 minutes on each side. Remove the vegetables as they become done and transfer to a cutting board. Let cool slightly and then coarsely chop. Toss the vegetables with the dressing.

In a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.

Add the pasta to the roasted vegetables and toss. Serve at once.

The spicy, sturdy flavors of Creole cuisine are at center stage in this piquant noodle dish.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the carrots, onion, bell pepper, celery, and garlic and cook, stirring, until the vegetables are tender, about 7 minutes. Add the tomatoes, tomato paste, the ¾ cup of water, parsley, oregano, pepper, cayenne, and hot sauce and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook
for about 15 minutes, stirring occasionally. As the sauce cooks, cut the chunks of tomatoes into smaller pieces with the edge of a large spoon.

Meanwhile, in a large saucepan, bring the 3 to 4 quarts of water to a boil over medium-high heat. Add the linguine, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.

Transfer the linguine to serving plates and ladle the sauce over the top. Serve at once.

Zucchini, eggplant, and peppers give this fresh tomato sauce a robust taste and inviting texture.

Yield: 4 servings

In a large skillet, heat the oil over medium-high heat. Add the zucchini, bell pepper, eggplant, and garlic and cook, stirring, for 7 to 9 minutes. Add the tomatoes, fresh basil, oregano,
dried basil, paprika, pepper, and salt and cook for 10 minutes over medium heat, stirring occasionally. (As the tomatoes simmer, the mixture should thicken.)

Meanwhile, in a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 7 to 9 minutes, stirring occasionally (if using capellini, cook 4 to 6 minutes). Drain the pasta in a colander.

Transfer the pasta to warm serving dishes and spoon the sauce over the top. Serve with warm bread.

For this alluring entree, thin Asian noodles, stir-fried vegetables, and tofu are simmered in a soy- and ginger-scented broth.

Yield: 4 servings

In a large saucepan, bring the 3 quarts of water to a boil over medium-high heat. Add the noodles, stir, and cook over medium heat until al dente, 4 to 5 minutes, stirring occasionally. Drain in a colander.

In a large wok or skillet, heat the peanut oil over medium-high heat. Add the bell pepper, mushrooms, and ginger and stir-fry for 4 to 5 minutes. Stir in the bok choy, scallions, water chestnuts, and tofu and stir-fry for 4 minutes. Stir in the broth, soy sauce, and sesame oil and bring to a simmer over medium heat.

In a small mixing bowl, combine the cornstarch and the 1 tablespoon of water. Gradually drizzle the cornstarch mixture into the stir-fried mixture, stirring frequently. Return to a simmer over medium-high heat. Fold in the cooked noodles.

Spoon the vegetables and noodles onto warm plates. Sprinkle the peanuts over the top and serve at once.

Pasta and ragu go hand in hand. This country-style ragu is a chunky red sauce laden with carrots, tomatoes, and herbs.

Yield: 4 servings

In a large saucepan, heat the oil over medium heat. Add the carrots, onion, celery, and garlic and cook, stirring, until the vegetables are tender, 6 to 7 minutes. Add the tomatoes, tomato paste, parsley, oregano, basil, and pepper and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally. As the sauce cooks, cut the chunks of tomatoes into smaller pieces with the edge of a large spoon.

Meanwhile, in a large saucepan, bring the water to a boil over medium-high heat. Add the linguine, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.

Transfer the linguine to serving plates and ladle the sauce over the top.

This spicy Italian meal with arrabiata sauce is seasoned with red pepper flakes, pickled pepperoncinis (light green Italian peppers), and fragrant herbs. The sauce smothers the pasta with a peppery, tomato flavor.

Yield: 4 servings

In a large saucepan, heat the oil over high heat. Add the mushrooms, bell pepper, and garlic and cook over medium heat, stirring, for 7 to 9 minutes. Stir in the tomatoes, tomato puree, pepperoncinis, oregano, basil, red pepper flakes, and salt. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Meanwhile, in another large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain the spaghetti in a colander.

When the arrabiata sauce is ready, transfer the spaghetti to warm serving plates and spoon the sauce over the top. Serve with warm Italian bread.

Peanut butter, soy sauce, ginger, and lime are the central flavors in this Indonesian noodle dish.

Yield: 4 servings