Simple Vegan Cajun Pasta (Print Version)
# Ingredients:
→ Vegetables
01 -
1 small sweet onion or yellow onion, sliced into quarters then thin strips
02 -
4-6 green onions, chop both the white and green parts separately
03 -
2-3 medium bell peppers (any color works!), sliced into quarters then strips
→ Base Ingredients
04 -
1 pound of your favorite pasta
05 -
3 cups of broth (either vegan chicken or veggie broth will do)
06 -
One 14.5-ounce can of fire-roasted diced tomatoes
→ Seasonings
07 -
Between 1 and 3 teaspoons of Cajun flavors, season to your liking
→ Optional Ingredients
08 -
½ to ¾ cup of cashew cream, coconut milk, or even sunflower seed cream
09 -
Vegan-friendly protein like soy curls, seitan chicken, or plant sausage
# Instructions:
01 -
In a large, nonstick pot over medium-high heat, cook the onion for about 3 to 4 minutes until soft and clear. Use water, broth, or some oil, whichever you like.
02 -
Toss in the bell peppers and half the Cajun seasoning, cooking for another 2 minutes. Pour in the roasted tomatoes and let it all cook together for 2 minutes more.
03 -
Mix in the broth and pasta, giving it a good stir. Lower the heat to medium, cover, and let it cook for 6–10 minutes, stirring often. Add extra liquid if it starts drying out.
04 -
When the pasta’s done, stir in the white part of the green onions and the rest of the Cajun flavors. Add some cream if you’re using it, mix well, then garnish with the green onion tops. Serve with your chosen vegan protein if you'd like.
# Notes:
01 -
Tweak the amount of Cajun seasoning to match your spice tolerance
02 -
Short pasta shapes like rotini or penne are perfect for this one-pot meal
03 -
You can store leftovers in the fridge for 3 to 5 days, and they reheat nicely