These 5 delicious easy Vegan pasta sauces make cooking vegan super easy! Healthy, Vegan and packed with nutrients, we found the best vegan sauces from our favorite sources.
Vegan Pad Thai
The sauce for the tofu and pad thai is fairly similar, so pull out all of the ingredients to whip them up at the same time. I rely on these glass cups for almost all of my sauces. I measure everything directly into the cups, give a quick whisk and then set aside while I prep the rest of the ingredients. When I’m ready to use them, I can easily pour them into the skillet.
The spicy tofu on top really brings the entire dish together, but if spicy food doesn’t agree with you, feel free to omit the Sriracha all together or reduce the amount.
These recipes brought to you by #delishknowledge . I absolutely love her creations. Happy cooking!
Spicy Tofu Crumbles
- 1 pound extra-firm tofu, sliced 1/2″ thick
- 1 tablespoon peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free version)
- 1–2 tablespoons Sriracha (or other hot sauce/paste)
- 2 tablespoons plain rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons freshly grated ginger
Pad Thai
- 8 ounces brown rice noodles (or rice noodles)
- 2 teaspoons oil, divided (I used coconut oil)
- 1 red pepper, thinly sliced
- 1/2 white onion, thinly sliced
- 2 carrots, thinly sliced
- 1 Thai chili, finely chopped
- 1/2 cup peanuts, chopped
- 1/2 cup cilantro, finely chopped
Spicy Pad Thai Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free version)
- 3 tablespoons fresh lime juice
- 1 tablespoon Sriracha (or other spicy sauce, less if you don’t want as much heat)
- 3 tablespoons brown sugar
- 3 tablespoons vegetable broth
- 1 teaspoon garlic-chili paste
- 2 garlic cloves, minced
Instructions
- Place the uncooked noodles in a bowl of cold water to soak.
- Make the Tofu: Arrange slices in a single layer on a paper towel lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to get rid of any excess liquid.
- Heat a large non-stick or cast-iron pan over medium heat. Add the tofu, in a single layer, and cook, turning once until lightly browned on each side, about 5-7 minutes.
- Remove from oven and finely chop.
- Whisk together the ingredients for the tofu crumbles: peanut butter, soy sauce, Sriracha, rice vinegar, toasted sesame oil and ginger. Pour over the tofu crumbles and let marinate while you prepare the rest of the ingredients.
- Make the Pad Thai: Whisk together the ingredients for the Pad Thai sauce and set aside.
- Heat a large skillet or wok over medium heat and add 1 teaspoon of oil. Add in the vegetables (red pepper, onion, carrots and chili) and cook until just tender, about 2-3 minutes.
- Transfer to a dish and set aside.
- Add the remaining teaspoon of oil to the pan and add the drained noodles (they should be soft by now) and stir fry for a minute, stirring often.
- Add in the sauce and stir-fry for another minute or two until the sauce starts to thicken and stick to the noodles. Add the vegetables and stir together until just combined. Stir in the peanuts, cilantro and divide among 4 bowls.
otesAdd the marinated tofu crumbles to the skillet and stir fry for another 2-3 minutes until tofu is crispy and sauce is absorbed into the tofu. Divide among the 4 bowls and serve immediately.
For gluten-free version, substitute Tamari for soy sauce
ONE POT CREAMY GARLIC PASTA
This one pot creamy garlic pasta is probably the closest recipe I’ll share to a vegan fettuccine alfredo*. Also, sorry in advance for a couple more pictures than usual today. (Now with a recipe video!)
The classic fettuccine alfredo recipe is made with fresh cooked pasta tossed in butter and cheese. The butter and cheese melt together to form a sauce. But nowadays in my neck of the woods, as American takes on dishes are wont to do, our version has managed to evolve to also have the additions of heavy cream, garlic, and more. Regardless, my vegan version has none of those things; but I’d say it’s closer to the bastardized American dish than the authentic original.
The one pot creamy garlic pasta recipe I have here is what I personally find to be an ideal preparation for a creamy vegan pasta dish. Because of the one pan method that cooks together the pasta and the sauce all in one pot, the sauce coats the pasta exceptionally well. Fettuccine is especially suited to coming out to a lovely al dente texture in the final product. Thankfully, if you prefer your pasta cooked differently it’s also easy to adjust.
One Pot Creamy Garlic Pasta
Ingredients
- 1/2 tbsp olive oil
- 4 cloves garlic minced
- 1 shallot finely chopped
- 2 cups low-sodium vegetable broth (see notes)
- 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
- 1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
- 8 oz dry fettuccine
- black pepper, dried oregano and red pepper flakes to taste
- chopped fresh basil or parsley for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
- Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
- Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
- Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
- Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
20 minute vegan pasta
20-minute dinner. You are going to love this healthy, easy vegan pasta
Ingredients
3 shallots, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 8 ounces spinach leaves
- 8 ounce linguine
- 1/4 cup vegan parmesan cheese (I use my homemade version to keep in the freezer)
- Bring a large pot of salted water to a boil.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft and caramelized, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
- Add in the spinach and cook until wilted.
- Meanwhile, add the pasta to the salted water and cook a little more than half of the recommended time. For instance, if al dente is 10 minutes, cook for 6.
- Add the slightly uncooked pasta to the skillet along with 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don’t substitute regular water. Bring to a simmer and cook, stirring often, until the water has evaporated. Continue to add more pasta water, one ladle at a time (might only need 1-2 more) until pasta is al dente/cooked through.
- Stir in the parmesan cheese and season to taste, if needed.
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