Cheesy Vegan Taco Pasta
Cheesy Vegan Taco Pasta is super cheap and easy to make. It reminds me of Hamburger Helper dinners. For me it is down and dirty comfort food that reminds me of my broke college days. Vegan taco pasta makes a great dinner for busy weeknights. It cooks in about 20 minutes. This is one of my go to meals. Cheesy Vegan taco pasta is protein packed, delicious, and very filling.
What’s in Vegan Taco Pasta
This vegan taco pasta gets all of it’s cheesy flavor from sweet potatoes. That’s right you heard me. Cheese made from sweet potatoes. The cooked sweet potato is blended with hot sauce, nooch, and a few other ingredients to make a rich and creamy dairy free cheesy sauce. As crazy as that sounds it really works! That magic sauce mixes with pasta shells and TVP (textured vegetable protein) cooked in taco seasoning for a healthy and hardy filling meal.
What is TVP
TVP is a good source of vegetable protein. Textured Vegetable Protein made from processed soy flour is a versatile ingredient. You can buy it dried in bulk and use it in many of different meals similar in the way you might use plant based ground beef. It is great for tacos, meatloaf, chili, sloppy joes, and more!
Textured Vegetable Protein is great for vegetarians:
- High in protein
- Low in fat
- Gluten free
- Good source of fiber and iron
Keeping it Cheesy
Check out these other delicious vegan cheese recipes:
Cheesy Vegan Taco Pasta
Ingredients
- 8 oz large shells pasta about half a box
- 1 sweet potato
- 2 tbsp Franks Red Hot Sauce
- 2 tbsp nutritional yeast flakes
- 1/4 tsp onion powder
- 1/2 cup almond milk
- 1 lemon
- 1 cup TVP textured vegetable protein
- 1 pack McCormick Organics Taco Season Mix 1 oz of spice mix
Instructions
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Bring a pot of water to a boil and cook the pasta according to the box. Drain and set aside.
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Peal the sweet potato and boil in a small pot of water until tender.
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Meanwhile in a small pot bring one cup of water to a boil. Mix in the McCormick taco spice pack and the TVP. Remove from heat and let it sit for five to ten minutes. All the water should absorb into the TVP.
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Once your sweet potato is cooked combine it in a blender with: 2 tbsp Frank’s Red Hot Sauce, 2 tbsp nutritional yeast, 1/4 tsp onion powder, 1/2 cup almond milk, the juice of one lemon, and salt to taste. Blend until smooth.
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In a large bowl stir the cheesy sweet potato sauce, with the cooked TVP and pasta. Once evenly mixed it is ready to serve.
