Spicy Vegan Cajun Pasta (Print Version)
# Ingredients:
→ Vegetables
01 -
1 small sweet or yellow onion, cut into quarters and thin slices
02 -
2-3 medium bell peppers (any color), sliced into quarters and strips
03 -
4-6 green onions, chopped, with white and green parts kept separate
→ Base Ingredients
04 -
1 pound of your favorite pasta
05 -
1 (14.5 oz) can of fire roasted diced tomatoes
06 -
3 cups vegan chicken or veggie broth
→ Seasonings
07 -
1-3 teaspoons Cajun spice mix, adjusted to your liking
→ Optional Ingredients
08 -
1/2 - 3/4 cup of either coconut milk, blended cashews, or sunflower seed cream
09 -
Your choice of protein: seitan chicken, plant-based sausage, soy curls, or whatever you prefer
# Instructions:
01 -
Heat a big non-stick pot over medium high heat and cook onion until see-through, roughly 3-4 minutes. You can use oil, water, or broth for sautéing.
02 -
Throw in the peppers with half the Cajun spice, cook for 2 minutes. Mix in the fire roasted tomatoes and let everything simmer for another 2 minutes.
03 -
Drop in pasta and pour broth over it. Mix everything well, turn heat down to medium, cover the pot and let it bubble for 6-10 minutes. Don't forget to stir often and add more liquid if things look dry.
04 -
When pasta's soft, mix in the white bits of green onion and the rest of your Cajun spices. Pour in cream if you want it creamy, stir well, and scatter green onion tops over everything. Pair with your favorite vegan protein if you're feeling fancy.
# Notes:
01 -
Feel free to dial the Cajun spice up or down depending on how hot you like your food
02 -
Chunky pasta shapes like penne or rotini grab the sauce better in this one-pot dish
03 -
Got extras? They'll stay good in your fridge for 3-5 days