Vegan Mushroom Pasta - High Protein, Easy and Delicious
This creamy vegan mushroom pasta is an easy, budget-friendly meal packed with around 30+ grams of protein per serving! It’s a filling everyday meal that’s simple, affordable and completely plant-based.
Ingredients
- 100 grams/ 3.5oz Dry TVP
- 250 grams/ 10oz Button Mushrooms
- 1 Medium Onion
- 170ml/ ¾ cup Vegan Cream
- 15 grams/ ¼ cup Frozen Parsley or handful if fresh
- 1 tsp Mustard
- 1 tbsp Soy Sauce
- Salt & Pepper
- 1 tsp Lemon Juice/Vinegar
- 300 grams/ 10oz Pasta
Instructions
- Chop the onion and mushrooms. If using fresh parsley, chop it as well.
- If using dried TVP chunks, soak them in hot salted water until softened. Drain and squeeze out as much excess water as possible. Heat a little oil in a pan over medium heat and fry the chunks until golden brown and crispy. Season with salt and pepper, then remove them from the pan and set aside.
- In the same pan, sauté the chopped onion and mushrooms until softened and browned. Sprinkle the flour over the vegetables and stir well.
- Cook for about a minute, then deglaze the pan with ½ cup of water, scraping up any browned bits from the bottom. Stir in the vegan cream, soy sauce and season generously with salt and black pepper. Let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens.
- Stir the crispy TVP chunks back into the sauce along with the chopped parsley, nutritional yeast, and lemon juice to taste. Serve with your favourite pasta and finish with freshly cracked black pepper.