Prepare your taste buds for a fiesta!
By Mike Lee,
Feb 17, 2014
A delicious pasta that will make you want to fly to Cancun … only you’re scared of manned flight and you have work on Monday.Prep Time:5 minutes
Cook time:30 minutes
Yield: 8 Servings/cups
200 calories, 2 grams fat
For vegan meat:
– 2 cups Lightlife Smart Grounds Original (or equivalent)
– 1/2 cup Trader Joe’s Vegan Mozzarella Style Shreds
– 1 tbs chopped cilantro
– 2 tbs tomato paste
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt to taste
– 2 tsp Trader Joe’s 21 Seasoning saulte
– 1 tbs New Mexico (Nuevo Mexico) chili powder (or equivalent)
– olive oil for frying
– Ancient Harvest Quinoa Pasta
– 1-2 tbs Earth Balance Vegan Spread
- Heat up the water until it boils.
- You should sprinkle some salt in the water to keep the pasta from sticking.
- Add the pasta, it should be done in about 10 minutes.
- When it is done, drain it and add the vegan spread.
- While the pasta is boiling get your favorite pan out, cast iron are the best!
- Oil up a pan and add the vegan meat and all the rest of the ingredients.
- Mix them up and heat them up over a medium high heat.
- When they are heated appropriately simply mix them with the pasta.
Vegan Mexican Pasta Notes
With this vegan Mexican pasta recipe, you can use any vegan meat substitute you choose. I chose Highlife original because I like to spice it up a particular way, but they also make a”Mexican” flavor smart grounds, so if you use choose to use the Mexican version, you probably shouldn’t add all the spices, or at least use a lot less to avoid a super rich meal that will probably give you an upset stomach.
You can add any other vegan cheese to the recipe, Daiya will work great, or you can forgo the vegan cheese all together.
This is a really healthy recipe and can be mixed with a delicious salad. I doused mine in habanero sauce and grubbed down on three bowls and immediately regretted it. If you have a heat streak, add some chilies and make your own vegan Mexican pasta recipe!
Cooking the pasta can be kind of tricky, so check on it periodically and stir it . You don’t want to cook it too much and make it all sticky. Avoid undercooking too as it will be hard and starchy.
I always use cast iron pots and cook mine in a dutch oven, like this, so it cooks a bit quicker as iron conducts heat amazingly. I use a cast iron skillet, like this. The reason I prefer to use cast iron is that, tinfoil hat time, that cooking on teflon may not good for you, and cast iron pots are just super awesome. I mean, just look at them, and they allegedly last forever. They do take a bit of effort to maintain: you can’t use dish soap when washing them or else you’ll strip all the oil off of them, you have to oil them up after washing them, you can’t let them sit around with liquids in them or they will rust.
Anyway, I hope you like this vegan Mexican pasta recipe.