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Protein Pasta Fagioli { V & GF }



Ingredients:


* 1 tbsp. avocado oil or broth for sautéing

* 1 lb. vegan Italian sausage

* 1 cup yellow onion, diced

* 2 celery stalks, washed and diced

* 2 medium carrots, washed, peeled, and diced

* 1 tbsp. minced garlic

* 1 - 32 oz. no chicken chicken broth or vegetable broth

* 1 - 15 oz. can diced tomatoes

* 2 - 8 oz. cans tomato sauce

* 3/4 cup water

* 2 tbsp. date sugar

* 2 tbsp. nutritional yeast

* 2 tsp. dried basil

* 1 tsp. dried oregano

* 1 cup protein macaroni, lentil or chickpea

* 1 - 15 oz can dark red kidney beans, rinsed and drained

* 1 - 15 oz can of cannellini beans, drained and rinsed


Directions :

  1. In a frying pan, cook vegan sausage according to package. While cooking chop sausage into a crumble. Once thoroughly cooked set aside.

  2. In a large stock pot, heat oil over medium heat. Add onions, celery, carrots, and sauté until tender about 5 minutes. Add in garlic and cook for additional 1 minute.

  3. Stir in broth, diced tomatoes, tomato sauce, water, date sugar, nutritional yeast, basil, oregano, and sausage. Add salt and pepper to taste.

  4. Bring to a boil, stir in macaroni and reduce heat to a low boil for 8 minutes, stirring occasionally, until macaroni is tender. Remove from heat and add beans, let sit for 5 minutes until warmed through.

Note: For no oil option water or broth sauté vegetables in step 2.

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