Taco Pasta - Creamy and Vegan!
If you are both a Tex Mex fan AND a pasta fan like we are in my house, this recipe is for you! This meal is cozy like pasta should be, but is Tex Mex inspired in flavor. We are even packing in some great plant based protein from both the tempeh and the beans. The leftovers heat up great for lunch the next day! Enjoy!*Note that From Start to Finish includes 10 minutes for prepping veggies and 35 minutes to complete the directions in the recipe.
Ingredients
- 8 oz pasta of choice (reserve ¼ cup of the pasta water)
- 8 oz tempeh
- ½ medium red bell pepper - diced
- ½ medium orange bell pepper - diced
- ½ medium yellow onion - diced
- 3 cloves garlic - minced
- 2 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 can kidney beans - drained and rinsed
- 1.5 cups mild chunky salsa - (OR medium/hot if you want it spicier!)
- ½ cup plain coconut yogurt*
Optional toppings:
- Cilantro
- Shredded vegan cheddar cheese
Instructions
- Cook your pasta according to package directions. While it's cooking you can move on to step 2. When your pasta is cooked, save ¼ cup of the pasta water, then drain your pasta.
- Break your tempeh into medium/large chunks. Throw these chunks into a food processor. Pulse repeatedly until they have turned into small crumbles.
- Bring a large pot to medium/high heat on the stove top. Add just a bit of water to prevent sticking, and then add your crumbled tempeh, diced bell peppers, diced onion, and minced garlic. Allow to cook until the onions become slightly translucent and the veggies are fork tender, adding more water as needed to prevent sticking and stirring occasionally. This takes about 6 minutes for me.
- Add your spices (cumin, chili powder, oregano, smoked paprika, salt, and black pepper). Stir so everything is evenly incorporated.
- Add your kidney beans and salsa. Cook for about 2 minutes, until everything has mostly warmed through.
- Reduce heat to low-medium. Add coconut yogurt and ¼ cup reserved pasta water. Cook 5-10 minutes, or until it has become your desired consistency and thickness. (The longer it cooks, the thicker it'll get).
- Serve and top with cilantro and/or vegan cheese if desired. (The vegan cheese is best if you sprinkle it on while the pasta is still pretty hot so that it'll melt slightly). Enjoy!
Notes
*Plain coconut yogurt: the tangier, the better! We are kind of looking for that tangy/sour "sour cream" vibe. I find that Culina is the best brand for this.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!