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Plant-Based Pasta Puttanesca

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The unique flavor of Pasta Puttanesca is from the anchovies and how they melt into the sauce, forming a strong flavor base that ties together the tomatoes, olives and garlic. Without the anchovies in the flavor profile, you’d just be eating pasta with olives in tomato sauce. That is tasty, but nothing special.

Most of the time it is easy enough to swap out fish or meat in dishes, but it seemed nearly impossible to find a substitute for this dish.

However, the kalamata olives and artichoke hearts do a wonderful job at making this plant-based version every bit as tasty as its fishy counterpart.

If you’d like the original version of Pasta Puttanesca, click here.

 

Print Recipe
5 from 2 votes

Plant-Based Pasta Puttanesca

Servings: 6 servings

Ingredients

  • 1 lb whole wheat spaghetti
  • 1 Tbsp olive oil
  • 1 small onion
  • 3-4 cloves garlic crushed
  • 1 9.5 oz. jar kalamata olives sliced
  • 1 8.5 oz jar sun-dried tomatoes in oil drained & julienne cut
  • 1 12 oz jar artichoke hearts in water quartered
  • 2 15 oz can petite diced tomatoes 1/2 the juice drained
  • 1-3 tsp crushed red pepper flakes add up to 1 1/2 tsp. to taste
  • 1 bunch flat-leaf parsley chopped

Instructions

  • Cook the pasta according to the package directions.
  • Meanwhile, heat the olive oil over medium heat in a large skillet. Cook the onion and garlic until the onion is soft.
  • Stir in the remaining ingredients.
  • Cook over medium heat until everything is hot. When the pasta is cooked, drain it and stir the sauce, pasta and parsley together. Serve.

Notes

Note: Remaining olives and artichoke hearts can be tossed on salads throughout the week or frozen for future use.

Lentil Soup

by 2 Comments

This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.

Lentils are both very inexpensive and easy to cook. They’re also very good for you.

I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!

This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.

Enjoy it with some crusty bread or maybe some cornbread muffins!

 

Print Recipe
5 from 3 votes

Lentil Soup

Hands on Time20 minutes

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock
  • 1¼ cup lentils
  • 15 oz. can of diced tomatoes
  • salt & pepper to taste
  • balsamic vinegar for serving

Instructions

Instant Pot Version

  • Add the onions, garlic and oil to the Instant Pot. Use the sauté button to cook until the onions are nearly translucent.
  • Add carrots and celery and cook a few more minutes. 
  • Stir in vegetable stock, lentils, and diced tomatoes with their juice. Seal the lid and set the cook time for 15 minutes.
  • When the cook time is done, do a quick pressure release. Add salt and pepper to taste. Serve with a splash of balsamic vinegar.

Stovetop Version

  • Sauté the onions and garlic in oil until nearly translucent.
  • Add carrots and celery and cook a few more minutes.
  • Add the stock, lentils, tomatoes salt and pepper and to a boil.
  • Reduce the heat to medium-low, cover and cook for 30-40 minutes, or until the lentils are tender. Serve with a splash of balsamic vinegar.

Plant-based Health Booster Soup

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This plant-based Health Booster Soup is based on a popular recipe for Virus Killing Soup. That one starts with a whole chicken and it’s got amazing flavor!

I wanted to bring all the elements of that delicious soup and make it plant-based.

This version tastes fantastic and has the same warming, healing feel that the original does.

Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it really smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.

Print Recipe
5 from 3 votes

Plant-based Health Booster Soup

Cook Time50 minutes
Hands-on Time15 minutes
Servings: 8 servings

Ingredients

  • 1 onion chopped
  • 3 stalk celery chopped
  • 6 cloves garlic crushed
  • 1 Tbs olive oil
  • 1 turnip chopped
  • 3 carrots peeled and chopped
  • 8 cups vegetable broth
  • 1 sprig rosemary or 1 tsp. Dried rosemary
  • 1 sprig thyme or 1 tsp. Dried thyme
  • 1/4 tsp cayenne double if you like more spice
  • 1 red bell pepper chopped
  • 1 cup green beans cut in bite-size pieces
  • 1 cup frozen peas
  • 15 oz diced tomatoes with juice
  • 1 cup quick-cooking barley
  • salt & pepper to taste

Instructions

  • In a large pot, cook the onion, celery and garlic in olive oil until the onion is soft.
  • Add the turnip and carrots and cook for about 1 minute.
  • Add the broth, rosemary, thyme and cayenne.
  • Bring to a low boil and cook until the vegetables are tender, about 20-30 minutes.
  • Reduce the heat and add the remaining ingredients.
  • Simmer for 30-45 minutes.