Name: Vegan Cajun Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 white onion (diced); 1 stock of celery (diced); 1 bell pepper (deseeded and diced); 1/4 cup smoked sun dried tomatoes (diced); 1 15oz can crushed tomatoes; 1 tbsp olive oil; 4 Beyond Meat Sausages (Hot Italian ); 2 cups bow tie pasta; 1 tsp red pepper flakes; 1/2 tsp paprika; 1/2 tsp dried parsley; 1/2 tsp thyme; 1 cup water; 1/2 cup almond milk; 1 tbsp flour

Cajun food is meant to be rustic and hardy. It can be a little spicy but the heat doesn’t have to be overpowering. It is often misunderstood. People assume Cajun means it will be blackened or hotter than a southern summer. It’s really about building flavors from veggies and spices. Building flavors that just take some time and love to develop and thicken.

For our Vegan Cajun Pasta I wanted incorporate the trinity of flavors from bell peppers, onions and celery to make a delicious sauce. This trinity of veggies is must for building cajun flavors. What is you favorite color bell pepper? I tend to gravitate towards yellow and orange. They taste mellower than a green bell pepper to me. Our pasta sauce pairs perfectly with Beyond Meat hot italian sausage to make an amazingly delicious vegan cajun meal. If you can’t buy these vegan sausages at a store nearby I suggest substituting with a spicy seitan sausage. I love the Beyond Meat sausages and can normally find them at Whole Foods.

Vegan Cajun Pasta

Course Main Course

Cuisine vegan

Keyword Cajun, Pasta

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 white onion diced
1 stock of celery diced
1 bell pepper deseeded and diced
1/4 cup smoked sun dried tomatoes diced
1 15oz can crushed tomatoes
1 tbsp olive oil
4 Beyond Meat Sausages Hot Italian
2 cups bow tie pasta
1 tsp red pepper flakes
1/2 tsp paprika
1/2 tsp dried parsley
1/2 tsp thyme
1 cup water
1/2 cup almond milk
1 tbsp flour

Instructions

Add the olive oil and saute the diced onion, celery, and bell pepper over medium heat for about ten minutes.
Chop the vegan sausages into 1/4 inch slices. Add the sausage and saute with the veggies for about five minutes.
Add in the chopped sun dried tomatoes and a tablespoon of flour. Continue to stir and cook for another minute.
Add one cup of water and the can of crushed tomatoes. Mix in your spices: red pepper flakes, paprika, parsley, thyme. Lower the heat and simmer for ten minutes.
Cook the pasta according to the package.
When your pasta is done add 1/2 cup of almond milk to your sauce to make it creamy. Add salt and pepper to taste and serve over the pasta.