It might surprise you just how many dishes can be easily modified to fit a vegan diet without sacrificing the taste you expect. Need convincing? This vegan pasta recipe uses nutritional yeast and miso to bring about the familiar “cheesy” flavor, with a vegetable-based bouillon paste adding richness and depth. We dare say, this vegan broccoli “cheddar” pasta might just surpass the original.
1 lb. pasta (any kind)
3/4 cups nutritional yeast
1-1/2 Tbsp. miso paste
2 tsp. vegan bouillon
2 cups broccoli, finely chopped
2-1/4 cups filtered water
1-1/2 cups unsweetened soy milk
1 Tbsp. oil or vegan butter, as needed
1 tsp. garlic powder
1 tsp. parsley
Pepper, to taste
Vegan Sunflower-Hemp Parmesan, optional, to top
- In large sauce skillet, combine milk, oil and water and bring to boil.
- Whisk in nutritional yeast, miso, bouillon, garlic and parsley.
- Add pasta and broccoli and cover. Reduce heat to medium-low and continue to cook pasta for about 10 minutes or until desired texture is reached.
- Season to taste. Top with vegan parmesan, if desired, and serve.