This is comfort food in a bowl! Perfect for an Autumn / Winter lunch or dinner. Watch our cooking tutorial
Ingredients
- 180 g (6 oz) vegan/vegetarian meat substitute
- liquid smoke
- 800 g (1 3/4 lb) Potatoes
- 450 g (1 lb) 4 medium onions
- 2 tbsp Olive oil
- 1 L (4 c) Vegetable stock
- 625 mL (2 1/2 c) coconut milk
- 250 g (8 oz) dried Conchigliette pasta, or a small pasta of your choice
- Chopped fresh Parsley
- Salt & pepper
- 4 Tablespoons Pesto (recipe below)
Preparation
- Finely chop “meat”. Dice potatoes and onions.
- In a large pot over medium heat drizzle a few TBSP olive oil and cook “meat” for 4 minutes, stirring as needed. Add a few drops of liquid smoke to taste.
- Add the a little more oil if needed, and then add potatoes and onions. Cook 10-12 minutes, stirring constantly.
- Add the stock and milk to the pot. Bring to a boil and simmer for 10 minutes over low heat.
- Stir in the pasta and simmer for an additional 10 minutes, or until pasta is al dente.
Pesto Sauce
- 55 g (2 oz) Fresh Parsley
- 2 cloves garlic
- 55 g (1/2 c) Pine nuts
- 4 Tablespoons fresh Basil leaves
- 55 g (1/2 c) Fresh Grated Parmesan cheese (vegan substitute)
- Pepper
- 150 mL (2/3 c) Olive oil
Put all of the pesto ingredients into a blender or food processor. Process for 2 minutes or until a smooth paste is formed.
Alternately you can prepare using a mortar & pestle. Put all ingredients, holding back the olive oil until you have crushed into a paste, gradually add oil.
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