Easy Southern Vegan Cookbook: Plant-Based Recipes for Classic Favorites by Gardner Troy

Author:Gardner, Troy [Gardner, Troy]
Language: eng
Format: epub, azw
Publisher: Rockridge Press
Published: 2022-06-14T00:00:00+00:00

MAKE IT HEALTHIER: You can substitute extra-virgin olive oil for the vegan butter, then serve this with wild rice, brown rice, or cauliflower rice.

PER SERVING: Calories: 256; Total fat: 10g; Saturated fat: 9g; Sodium: 2,778mg; Carbohydrates: 17g; Sugar: 2.5g; Fiber: 2.5g; Protein: 4g

CREAMY CAJUN PASTA

SERVES 6

30 MINUTES OR LESS

The base of this creamy pasta is basically a vegan béchamel sauce. This is an excellent example of the traditional French cooking that is prevalent throughout the Deep South. Remember, these are simple dishes that you can jazz up into an elevated experience with minimal effort—don’t be afraid to add a little green by folding in a handful of fresh parsley or baby spinach at the end. Serve this simply with hot French bread or topped with Blackened Mushroom Scallops with White Wine Sauce .

PREP TIME: 10 minutes

COOK TIME: 20 minutes

4 cups short pasta (such as rigatoni, penne, or farfalle)

8 tablespoons (1 stick) vegan butter, melted, divided

½ cup unbleached wheat flour

1 cup frozen mixed vegetables with cauliflower

1 medium yellow or white onion, cut into ¼ -inch dice (about 2 cups)

6 garlic cloves, finely minced

4 ounces sliced cremini mushrooms

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1 cup dry white wine

4 cups rice milk

2½ cups Vegan Chicken Broth or store-bought

2 tablespoons Tony Chachere’s Creole seasoning

1 tablespoon ground nutmeg

1. In a large pot, cook the pasta in salted water according to the package directions until al dente. Drain, rinse with cold water, and set aside.

2. Meanwhile, in a medium bowl, make a simple roux by whisking 4 tablespoons of melted butter and the flour until a smooth paste forms. Set aside.

3. In a large saucepan over medium heat, sauté the frozen mixed vegetables, onion, and garlic in the remaining 4 tablespoons of butter. Cook for about 4 minutes, stirring gently, until the onion is slightly translucent.

4. Add the mushrooms, red and yellow bell peppers, and wine to the pan while gently stirring. Slightly increase the temperature and cook, stirring, for 3 minutes, until the mushrooms begin to soften.

5. Stir in the rice milk, broth, Creole seasoning, and nutmeg and bring to a low boil. Reduce the heat to medium and gently stir in the roux until the sauce thickens.

6. Gently stir the pasta into the creamy sauce. Cook for 2 minutes, stirring, and then remove from the heat. Serve hot.

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