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Cajun Veggie Pasta (Vegan Pastalaya)

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5 from 1 review

Pastalaya is my absolute favorite south Louisiana food. I love the smoky flavor, the hearty texture, and the soft, spicy noodles. This Cajun veggie pasta is my vegan take on classic pastalaya.

Ingredients

Vegan Smoky Meat Mixture

  • 2 Twenty-Ounce Cans Jackfruit in Brine
  • 16 Ounces Tempeh, Cubed
  • 2 Cups Mushrooms, sliced
  • 2 Tablespoons Steak Sauce
  • 4 Tablespoons Soy Sauce
  • 1 Teaspoon Garlic Powder
  • 2 Teaspoons Smoked Paprika
  • 2 Tablespoon Olive Oil

Pastalaya

  • 3 Tablespoons Vegan Butter
  • 1 Large White Onion, Minced
  • 1 Green Bell Pepper, Minced
  • 1 Celery Stalk, Minced
  • 2 Tablespoons Garlic, Minced
  • 3 Teaspoons Cajun Seasoning (with salt)
  • 8 Cups Vegetable Broth
  • 16 Ounces Bucatini Pasta

Instructions

  1. Drain and rinse the jackfruit and wash the mushrooms. 
  2. Cut the tough ends/cores off the jackfruit and remove the seed pods. Pull apart the jackfuruit with your fingers. 
  3. Wash the mushrooms and slice. 
  4. Line a baking sheet with parchment paper and preheat the oven to 450 F
  5. In a large bowl, combine the mushrooms, jackfruit, steak sauce, soy sauce, garlic powder, smoked paprika, and olive oil.
  6. Spread the mixture out on the baking sheet and bake for 20-30 minutes until everything starts to brown.
  7. In a large stockpot add the vegan butter, onion, celery, bell pepper, and garlic. 
  8. Sautee until all the aromatics are soft. 
  9. Remove the smoky “meat” mix from the oven and immediately add to the stockpot. 
  10. Sautée until the bottom of the pan starts to get a brown sticky glaze on the bottom. 
  11. Add 2 cups of vegetable broth and deglaze the bottom of the pot (just scrape the bottom of the pot with a wooden spoon until there’s no more stickiness on the bottom).
  12. Add in the remaining 6 cups of vegetable broth and the cajun seasoning, then bring to a boil.
  13. Add in the noodles, reduce heat to a simmer and cook with frequent stirring until the noodles have absorbed all the liquid. 
  14. Serve and garnish with thyme and parsley.

Notes

  • to avoid bitter tempeh, soak it in boiling water for a few minutes, then drain and rinse it a few times before using in the recipe.