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Plant Burger Pasta

Plant Burger Pasta
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One Pot Plant Burger Pasta

Indulge in a vegan delight with this One Pot Plant Burger Pasta recipe. Beyond Beef Plant-Based Ground is seasoned with smoked paprika, garlic powder, and onion powder, creating a savory base. Mushrooms, onions, and garlic are sautéed to perfection before being combined with flour, tomato paste, Pickapeppa sauce (or vegan Worcestershire sauce), miso, and white wine. Mushroom or vegetable broth adds depth to the dish, and shell pasta is cooked until tender. Finish with a dash of white balsamic vinegar for a burst of flavor. This recipe serves 4-6 and promises a creamy, hearty, and meatless meal that will satisfy your taste buds.

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One Pot Plant Burger Pasta

 

Ingredients:

  • 16 oz Beyond Beef Plant-Based Ground, Thawed
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper, to taste
  • 1 Tbsp olive oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, grated
  • 8 oz crimini mushrooms, sliced
  • 2 Tbsp  flour (all purpose wheat or gluten free)
  • 2 Tbsp tomato paste
  • 2 Tbsp Pickapeppa sauce (or vegan worcestershire sauce)
  • 1 Tbsp white miso (or tamari)
  • ½ cup vegan dry white wine
  • 3 cups mushroom broth (or vegetable broth)
  • 6 oz shell pasta (or your favorite wheat or gluten free pasta)
  • 1 Tbsp white balsamic vinegar

 

Instructions:

  1. Heat a 6-quart dutch oven over medium high heat. Add plant-based grounds, smoked paprika, garlic powder, onion powder, salt, and pepper to taste. Cook for 5-8 minutes, stirring often and breaking up the grounds with a wooden spoon. Remove from the pot and set aside.
  2. Add olive oil and onions to the hot pan along with a pinch of salt. Sweat the onions, and cook until golden brown, about 8 minutes. Stir occasionally. Add the garlic and cook for another minute, or until fragrant. Add the mushrooms, cooking while stirring occasionally for 8 minutes, or until soft.
  3. Sprinkle the flour over the vegetables and mix well. Continue cooking for 2-3 minutes. Stir in tomato paste, Pickapeppa sauce, miso, and wine. Add broth and bring to a boil.
  4. Reduce heat to medium and mix in shell pasta and fresh thyme. Cover and cook until tender, about 8-10 minutes (or according to package directions.)
  5. Stir in vinegar, taste and adjust seasonings. Serve hot.

 

Serves 4-6

 

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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