Read 150 Vegan Favorites Online

Authors: Jay Solomon

150 Vegan Favorites (10 page)

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Spaghetti with Mushroom Marinara

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

Yield: 4 servings

2   tablespoons dry red wine

1   tablespoon olive oil

12   ounces white mushrooms, sliced

4   ounces cremini or shiitake mushrooms, sliced

1   small yellow onion, chopped

2   or 3 cloves garlic, minced

1   can (14 ounces) stewed tomatoes

1   can (14 ounces) tomato puree

2   teaspoons dried oregano

1   teaspoon dried basil

½   teaspoon dried red pepper flakes

½   teaspoon salt

2   ½ quarts water

8   ounces spaghetti

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.

Macaroni and Eggplant Ratatouille

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

Yield: 6 servings

2   ½ quarts water

1   cup elbow macaroni

2   tablespoons dry red wine

1   tablespoon canola oil

1   medium yellow onion, diced

1   green bell pepper, seeded and diced

8   ounces white mushrooms, sliced

2   cups diced eggplant

3   or 4 cloves garlic, minced

1   can (28 ounces) plum or stewed tomatoes

1   can (15 ounces) red kidney beans, drained

2   teaspoons dried oregano

1   teaspoon dried basil

½   teaspoon black pepper

½   teaspoon salt

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.

Penne with Swiss Chard

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

Yield: 4 servings

1   medium bunch red or green chard leaves

1   tablespoon olive oil

1   medium yellow onion, chopped

2   or 3 cloves garlic, minced

½   teaspoon black pepper

½   teaspoon salt

    Juice of 1 large lemon

2   ½ quarts water

8   ounces penne or ziti

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.

Pasta with Oven-Broiled Vegetables

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

Yield: 4 servings

1   tablespoon olive oil

2   tablespoons red wine vinegar

2   tablespoons chopped fresh parsley

1   teaspoon dried oregano

¼   teaspoon ground cayenne

½   teaspoon salt

1   zucchini, quartered lengthwise

1   medium red onion, quartered

1   red bell pepper, cored and seeded

3   or 4 portobello mushrooms, stems removed

2   ½ quarts water

8   ounces linguine or spaghetti

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.

Pasta with Creole Ragu

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

Yield: 6 servings

1   tablespoon canola oil

2   large carrots, chopped

1   medium yellow onion, diced

1   green bell pepper, seeded and diced

1   large celery stalk, diced

2   large cloves garlic, minced

1   can (28 ounces) stewed tomatoes

1   can (6 ounces) tomato paste

3   to 4 quarts plus ¾ cup water

1   tablespoon dried parsley

2   teaspoons dried oregano

½   teaspoon black pepper

½   teaspoon ground cayenne

2   to 3 teaspoons Tabasco or other bottled hot sauce

12   ounces linguine or spaghetti

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.

Pasta with Garden Tomato Sauce

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

Yield: 4 servings

1   tablespoon canola oil

1   medium zucchini, halved lengthwise and thinly cut diagonally

1   red or green bell pepper, seeded and cut into strips

2   cups diced eggplant

4   cloves garlic, minced

4   large tomatoes, diced

¼   cup chopped fresh basil or parsley

1   teaspoon dried oregano

1   teaspoon dried basil

1   teaspoon paprika

½   teaspoon black pepper

½   teaspoon salt

3   quarts water

8   ounces capellini or thin spaghetti

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.

Asian Vegetable Primavera

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

Yield: 4 servings

3   quarts plus 1 tablespoon water

8   ounces rice noodles or buckwheat noodles

1   tablespoon peanut oil

1   red or yellow bell pepper, seeded and cut into strips

8   to 10 white mushrooms, sliced

6   fresh shiitake mushrooms, halved

2   teaspoons minced fresh ginger root

10   small leaves of bok choy or pat soi, cut into ribbons

4   whole scallions, trimmed and chopped

1   can (8 ounces) sliced water chestnuts, drained

¼   pound extra-firm tofu, cut into ¼-inch-wide matchsticks

½   cup vegetable broth

¼   cup low-sodium soy sauce

1   teaspoon sesame oil

1   tablespoon cornstarch

¼   cup unsalted roasted peanuts, chopped

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.

Helpful Tip:

Shiitake mushrooms, water chestnuts, and bok choy can be found in Asian markets and well-stocked supermarkets.

Pasta with Country Ragu

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

1   tablespoon canola oil

2   large carrots, chopped

1   medium yellow onion, diced

1   large celery stalk, diced

2   large cloves garlic, minced

1   can (28 ounces) stewed tomatoes

3   tablespoons tomato paste

1   tablespoon dried parsley

2   teaspoons dried oregano

1   teaspoon dried basil

½   teaspoon black pepper

2   ½ quarts water

8   ounces linguine or spaghetti

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.

Spaghetti Arrabiata

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

1   tablespoon olive oil

12   ounces white mushrooms, sliced

1   green bell pepper, seeded and cut into slivers (julienne style)

2   or 3 cloves garlic, minced

1   can (14 ounces) stewed tomatoes

1   can (14 ounces) tomato puree

2   or 3 pickled pepperoncinis, seeded and minced

2   teaspoons dried oregano

1   teaspoon dried basil

½   teaspoon dried red pepper flakes

½   teaspoon salt

3   quarts water

12   ounces spaghetti

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.

Javanese Noodles with Lime-Peanut Sauce

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

Yield: 4 servings

1   tablespoon peanut oil

1   cup snow peas, coarsely chopped

1   tablespoon minced fresh ginger root

1   large jalapeño or serrano chili pepper, seeded and minced

½   pound extra-firm tofu, cut into ¼-inch-wide matchsticks

4   whole scallions, trimmed and chopped

½   cup roasted red peppers, diced

½   cup chunky peanut butter

¼   cup low-sodium soy sauce

1   ½ teaspoons sesame oil

    Juice of 1 large lime

2   to 3 tablespoons chopped cilantro

3   quarts water

8   ounces rice vermicelli

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