Creamy Vegan Beef Pasta With Peppers Recipe

I absolutely love this recipe because it brings together my favorite comfort foods with a delightful twist, creating a creamy, flavorful pasta dish that’s both satisfying and vegan-friendly. Plus, it’s so quick and easy to whip up that it fits perfectly into my busy lifestyle while still feeling like a gourmet treat!

I love to create dishes that are both delicious and nutritious, and this Creamy Vegan Beef Pasta with Peppers is no exception. It features hearty vegan beef crumbles, vibrant bell peppers, and a luscious sauce based on coconut milk.

This dish is packed with flavor and plant-based protein. Nutritional yeast adds a cheesy depth; smoked paprika gives it a delightful smoky kick.

Ingredients

• Pasta: Provides carbohydrates for energy and serves as the base for the dish.
• Vegan Beef Crumbles: Offers a plant-based protein source, adding meaty texture.
• Coconut Milk: Adds creaminess with healthy fats, making the sauce rich.
• Nutritional Yeast: Provides cheesy flavor and is rich in B vitamins.
• Bell Pepper: Adds color, sweetness, and is high in vitamin C.
• Smoked Paprika: Infuses a smoky depth of flavor into the sauce.

Ingredient Quantities

• 8 oz pasta of choice (e.g., penne or fusilli)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, sliced (any color)
• 8 oz vegan beef crumbles
• 1 cup coconut milk (canned and full-fat)
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Follow the package directions to cook the pasta. Once it’s done, drain it and set it aside.

2. In a big skillet, warm the olive oil over medium heat.

3. Toss in the chopped onion and cook for 3-4 minutes until you can’t see it anymore. It should be tender but not caramelized.

4. Add the minced garlic and sliced bell pepper, and cook another 2-3 minutes until the pepper starts to soften.

5. Place the skillet over medium-high heat and add the vegan beef crumbles, stirring to combine. Cook until the crumbles are browned and heated through.

6. Add the coconut milk and stir to combine, bringing the mixture to a gentle simmer.

7. Combine well the nutritional yeast, soy sauce, and smoked paprika with a stir.

8. Adjust the seasoning of the sauce. Add salt and pepper to taste.

9. Put the boiled pasta into the frying pan, mixing the ingredients together until the creamy sauce is clinging to the pasta.

10. Serve hot, garnished with fresh parsley, if you desire.

Equipment Needed

1. Pot for boiling pasta
2. Strainer or colander
3. Large skillet or frying pan
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons

FAQ

• Can I use gluten-free pasta?Absolutely, you can swap in a gluten-free alternative to make this dish gluten sensitivity-friendly. Here are some suitable substitutes:

  – Brown rice pasta
  – Quinoa pasta
  – Corn pasta
  – Lentil pasta
  – Chickpea pasta

  Most of these are available in supermarkets.

• What other non-dairy milk can I use if I don’t have coconut milk?Almond or cashew milk may also be used, but the sauce could be less creamy than if you used full-fat coconut milk.
• Are there any substitute options for vegan beef crumbles?Lentils or crumbled tofu can serve as a substitute for vegan beef crumbles.
• Can I add other vegetables to the dish?Certainly, incorporating mushrooms, zucchini, or spinach can intensify the taste and boost the nutrition.
• Is there a lower-sodium option instead of soy sauce?It is acceptable to use low-sodium soy sauce or tamari, or even coconut aminos, which are lower in sodium and free of soy. These could all be alternatives.
• How can I make the sauce thicker?For a thicker sauce, mix a teaspoon of cornstarch in water. Then stir the cornstarch slurry into the sauce at the end of cooking.

Substitutions and Variations

To make the pasta suitable for a gluten-free diet, use gluten-free pasta.
To create a vegan version of beef crumbles: Substitute with lentils or diced mushrooms for a completely different texture.
For coconut milk: Use cashew cream or almond milk thickened with cornstarch (or another thickener) to achieve a similar creamy texture.
Coconut aminos make a good soy sauce or tamari alternative if you need something that’s free of soy.
For smoked paprika: Replace it with standard paprika combined with a splash of liquid smoke to maintain the smoky flavor.

Pro Tips

1. Boost Flavor with Herbs: Consider adding fresh or dried herbs like basil or oregano to the dish during the final stages of cooking for an extra layer of flavor.