VEGAN ARTICHOKE PASTA SALAD
I was wanting a vegan version of antipasta salad, and dabbled a bit to come up with this. I need sides so when my vegan friends come over they have good choices to choose from that are delicious!
Provided by graniteangel
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
- In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
- In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
- Shake contents in jar until blended well. Pour over oil mixture over veggies.
- Toss and serve.
Nutrition Facts : Calories 506.9, Fat 13.3, SaturatedFat 1.9, Sodium 937.1, Carbohydrate 83, Fiber 12.5, Sugar 4.2, Protein 16.5
VEGAN CREAMY PASTA SALAD WITH ARTICHOKE HEARTS
I got this from PETA's recipe website, vegcooking.com. It was my first vegan recipe, and I knew then that I could live without dairy! I hope you will like it as much as I do.
Provided by kelli701
Categories Low Cholesterol
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, and drain very well. Let pasta cool for about 5 minutes.
- Combine all ingredients in a large bowl and mix well. I like to use my Corningware, so I can mix, serve and store all in one container.
Nutrition Facts : Calories 74.4, Fat 1.7, SaturatedFat 0.3, Cholesterol 9.5, Sodium 220.8, Carbohydrate 13.2, Fiber 2.7, Sugar 1.2, Protein 2.9
BROCCOLI WITH ARTICHOKE HEARTS
Make and share this Broccoli With Artichoke Hearts recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
- Plunge into cold water to stop cooking, drain and set aside.
- Heat oil in skillet over medium heat.
- Add hot peppers and garlic and cook 1 minute.
- Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
- Transfer to serving bowl and serve immediately.
Nutrition Facts : Calories 85.5, Fat 1.3, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 16.9, Fiber 7.7, Sugar 3.2, Protein 5.7
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
VEGAN CARBONARA PASTA
Make and share this Vegan Carbonara Pasta recipe from Food.com.
Provided by cakeinmyface
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Chop up your veggie bacon mushrooms and onions and fry gently in a frying pan after a couple of minutes add the garlic and turn down the heat cook for a minute or two add Italian seasoning.
- Cook the pasta in water according to the packet instructions when done drain and tip into frying pan add the tablespoon of soya yogurt.
- Blend the cornstarch with a little milk and add this and the remaining milk into a pan stirring continuously bring to a simmer where it should start to thicken. add this thickened mixture to the frying pan.
- Add the Parmesan to taste along with salt and pepper.
Nutrition Facts : Calories 408.6, Fat 12, SaturatedFat 1.8, Sodium 189.3, Carbohydrate 63, Fiber 5.1, Sugar 7, Protein 14.2
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