Vegan Sausage Kale Pasta

 

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Vegan Sausage and Kale Pasta. 2 cups whole grain pasta shells. 2 tablespoons olive oil. 2 vegan Italian sausages (I used Tofurky), sliced. 1 bunch kale, stems removed and chopped.

1 (14.5 oz.) can fire roasted diced tomatoes. 2 tablespoons chopped fresh basil. 1/4 cup chopped kalamata olives.

It only takes 30 minutes to have this vegan pasta with kale on the table. You start by boiling your favorite type of short pasta in salted water two minutes less than recommended on the package. Slice the sausages and fry them in 1 tbsp of olive oil until brown and slightly crispy.

Add a medium onion, chopped, and three cloves of garlic, minced. With only seven ingredients, this tasty vegan sausage and kale pasta, courtesy of Dietitian Debbie Dishes, comes together in just 30 minutes. Chock-full of fire-roasted tomatoes and kale, this hearty pasta is perfect for busy weeknights! If you’re not vegan, you can add mozzarella for even more flavor and nutrition.

Stir in nutritional yeast and salt and pepper to taste. Remove from heat. Add sausage cream to the pot with shells and kale and stir until everything is fully coated. Transfer everything back to the skillet, cover with foil and bake for 30 minutes.

Let it set for 5 minutes on the counter then serve. To start, when you cook the pasta, be sure to cook it in salty water. My golden rule is simple – over salt the water, under cook the pasta!

Set it aside until we’re ready for it. Meanwhile, warm the sausages through by heating 1 tablespoon of olive oil in a skillet and cooking the sausages in the hot oil on all sides until warmed through. Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about 5-7 minutes.

Add the pasta, sausage, kale, and white beans, along with 1 ½ cups of the cheese. Toss to coat. Sprinkle with the remaining ½ cup of cheese and bake for 10-12 minutes until bubbly and golden. Vegan Pasta Bake With Sausage, Squash and Kale A comforting pasta dish with vegan Italian sausage, sautéed onion, garlic and kale, roasted winter squash, and a creamy béchamel, all topped with bread crumbs. *See notes for a list of equipment needed. Prep Time 25 mins.

Bring 4 quarts of water to a boil, add in pasta and cook until al dente. In a large skillet, sauté onion and garlic on medium heat until the onion is soft. Sprinkle in red pepper flakes. Next add in vegan sausage and tomato and warm together for about 3 minutes.

A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters-excellent for family dinners and gathering where there will be people with a variety of food preferences. For meat-eaters, use grated Parmesan cheese instead of the nutritional yeast, and andouille sausage instead of the vegan sausage. Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved 1 cup pasta cooking liquid, stirring constantly.

Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.

List of related literature:

Remove from the heat, add the tofu and kale mixture, pasta, and reserved pasta cooking liquid,

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Let the tomatoes simmer with the tofu for about 10 minutes, then add 3 cups frozen peas instead of the broccoli and cook just until they’re warmed through.

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Add the mixture to the tofu, along with the mushrooms, scallions, bread crumbs, thyme, basil, cilantro, garlic, ginger, turmeric, crushed red pepper flakes, and soy sauce, and mix well with your hands.

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Stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper.

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Add the garlic, kale, carrot and zucchini and stir to combine, then cook for 2 minutes or until the vegetables start to soften.

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In the meal plans, I suggest eating it with kale or basil and Sunflower Pesto (here), or with scallions and Manchego, but feel free to get creative with your own friendly pasta sauces!

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Add the beans, kale, and pasta; cook until pasta is al dente and kale is tender, about 10 minutes.

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Add the crumbled tofu, shallots, green onions, and red pepper and sauté for 3 to 4 minutes or until the vegetables are softened and about half cooked.

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Add the blanched kale, artichokes and a pinch of salt and pepper, adding a little more oil if the mixture looks dry.

“Coconut & Sambal: Recipes from my Indonesian Kitchen” by Lara Lee
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Add the arugula and Parmesan, mix well, and enjoy a wonderful vegetarian pasta meal.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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19 comments

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  • I don’t usually comment stuff like this, but thank you so much for the meal inspiration. My decision to cut back on eating meat even as far as I have has been met with so much friction with the people in my life and I have no one irl that really understands why. Your videos have helped me feel less alone on my journey and given me so many amazing meal ideas. I hope that one day I can go full vegan and be my authentic self. Much love from the USA and keep these videos coming!

  • Omg I’m drooling right now i freaken love garlic!! Keeps the dark spirits away! Can we do this with spinach i don’t have kale atm omg im starvin Marvin right now ������

  • Thank you Atulya!! This is going on my weekly meal schedule ��
    And thanks for the heads up on tucking our finger tips to keep our meal vegan ��

  • Just a heads up for any Vegans who like to drink. Most Alcohol is filtered through fish liver, so definitely look for Vegan Alchohol.
    I found this out while I was looking for vegan sculpting clay and paint….because for some reason sculpting clay has animal products???

  • Lovely video!!! Great tips of cutting veggies!!!!
    Oooo the Fresh cherry tomatoes!!!! Thank you for sharing this delicious pasta!!!! It is so appetizing!!!!!

  • Is there another ingredient that can replace the vegan cream cheese? I’m not a big fan of any cheese, but I’d love to try and make this!

  • Hi Rose. You asked on Instagram for good reputable resources so you could investigate the situation in Israel.
    ��❤️ so glad you are asking. Here’s 7 brilliant programs via http://www.theempirefiles.tv on what is happening for Palestinians. Please note it is much worse than apartheid was in Sth Africa. Look up the hashtag #BDS and check out Jewish Voice for Peace.

    Here are the amazing independent journalist programs on the plight of Palestinians.
    https://mediaroots.org/israels-illegal-settlements-what-you-need-to-know/
    Please also watch the amazing docu-film by Abby Martin. “Gaza Fights for Freedom” http://www.GazaFightsForFreedom.com
    Much love
    ������

  • I never salt my pasta water, but I make up for this because I like to use pecorino cheese which is saltier than Parmigianino-Reggiano for its saltiness.

  • Scrambled tofu and kale is my go to. Perfect combo. I use turmeric, peanut butter, cumin, cayenne, garlic and onion powder in mine. Also carrots add great color and texture.

  • Love this video, I just bought a bag of kale, and you are right, I should make some scrambled tofu with it! Also just a heads-up up: it’s actually spelled aGlio lol The dish is actually called aglio, olio e peperoncino. Peperoncino means red chili pepper. If you add some cayenne powder or even the smallest amount of any other hot pepper alongside the garlic, it’s gonna taste even better:)

  • This video was well timed for me as I have low iron levels at the moment so I have been eating Kale every day with lemon and I also use orange juice too to enhance the absorption of iron.

  • Looks so good and it’s so easy! I like new recipe ideas that I can add to my collection. I just watched the steak video before this one. I see you’ve upgraded quite a bit since. Yo go girl!

  • I love you so much rose!❤️ you inspired me to create my own vegan cooking channel. If anyone wants to support me I would be so grateful�� keep shining and inspiring✨

  • My favorite food growing up was creamed tuna on toast. I can not figure out how to make a vegan tuna, if you could do a recipe video on it that would be AWESOME!

  • I ALWAYS use that sausage for biscuits and gravy or breakfast sandwiches!! This is a great recipe we will definitely be trying �� thanks as always for sharing Rose!! ����

  • Hi Atulya! I loved loved loved LOVED this video!! Your editing was fantastic! ���� This pasta dish looked absolutely delicious too!! My mouth is drooling!! ������ I love how healthy it was, and it looked SO GOOD! ������ On a side note, if you’re interested, I have a Channel myself, and I make recipes too which I share on there if you’d like to see them ��❤ Otherwise, your video was fantastic! I loved it so much! Thank you so much for sharing this awesome recipe idea with us all xx

  • I was wondering why your version of tofu scramble was such a small portion. Then I realized I’m a fat ass and I usually use a whole block of tofu as one portion. For my self lol ����

  • Love this dish! I’m equally enamored with your beautifully seasoned cast iron pan. �� Really love your outro segments. Keep those coming! ������������

  • I like to simply steam kale (without the stems) and top it with vegan margarine when it’s done. To me it’s much tastier cooked than raw. Great ideas!