Healthy, filling and loaded with vegetables, this Whole-Wheat Pasta with Creamy Textured Soy Sauce will please vegetarians and meat-eaters alike.
This post is sponsored by United Soybean Board®
Why we ❤️ it
Here's a little story about how I fell in love with this vegan whole-wheat pasta with textured soy sauce.
My dad is a inveterate practical joker. With him, life was always an adventure. One day he showed up at home with what looked to be dog food. I wouldn't have been surprised if he had been trying to trick us into eating dog food, but the label was clear: "soy meat" .
"What's that?"
You'd think my dad is a vegetarian, that is far from the truth, he is an enthusiastic meat-eater. But he is always finding new things to try, and in those days "soy meat", a cutesy name for textured soy, was just a novelty.
Nowadays you can't swing a wooden spoon at a supermarket without hitting soy substitutes for everything.
Soy meat is, obviously, not meat at all. It doesn't even taste like any kind of meat (at least no meat I ever tried), but it has a similar texture and appearance to diced beef once it's cooked. I have been eating textured soy for decades now, from the time I was -briefly- a vegan, to my time as a vegetarian, to my current status as mostly-vegetarian with the occasional fish -- and even less-frequent meat -- thrown in the mix.
If you were curious to try this product or wanted a new recipe to add to your repertoire, look no more. This dish is loaded with vegetables, natural ingredients and made with whole-wheat pasta. Now you can eat without guilt.
And you meat-eater, before you laugh at us vegans, vegetarians, tree-huggers and plant-lovers, give this a try, you may find out that this is not only an inexpensive source of protein, but it will also make your doctors happy. And the undertaker very sad.
Recipe
Whole-Wheat Pasta with Creamy Textured Soy Sauce Recipe
Ingredients
- 3 cups cherry tomato
- 2 teaspoon salt, divided
- ½ teaspoon pepper (freshly-cracked, or ground), divided
- ½ pound textured soy, [0.23 kg]
- 1 quart boiling-hot water, plus more for boiling pasta
- 1 ½ pound whole-wheat pasta, [0.67 kg]
- 3 tablespoon olive oil
- 1 large white onion, cut into strips
- ½ white button mushrooms, clean and sliced
- 2 garlic cloves, crushed
- 1 teaspoon chili flakes, (optional)
- 1 teaspoon oregano (dry leaves)
- 1 cup soy milk
- 1 doz basil leaves, chopped
Instructions
- Heat oven to 200 ºC [400 ºF].
- Place the tomatoes on a baking tray. Sprinkle with a pinch of salt and a pinch of pepper.
- Cook in the oven for 15-20 minutes (until the skin is wrinkled and broken).
- Re-hydrate the textured soy by adding boiling-hot water to it. Let it rest for 15 minutes. Set aside
- Boil the pasta al dente with a teaspoon of salt added to the water. Follow the instructions in the package.
- In a saucepan heat the oil over low heat. Add the onion and cook and stir until the onions become translucent.
- Increase the heat to medium and add mushrooms and garlic. Cook and stir for a minute.
- Remove the textured soy from the water, squeezing to release as much water as possible.
- Add the textured soy to the pan and cook and stir for a minute. Add tomatoes, chili peppers and oregano. Cook and stir for two more minutes.
- Add the soy milk, cook and stir until the liquid has reduced to half
- Season with salt and pepper to taste. Add the basil.
- Serve the pasta topped with the sauce.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
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