Chef: Marla Rose; Vegan Street
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 16 oz. pasta, such as macaroni or penne, gluten-free or regular
- 1 yellow onion, diced
- 2 celery stalked, sliced
- 3 cloves garlic, minced
- 1 jalapeno, seeds and membrane removed for milder spice
- 30 oz. tomato sauce
- 1 1/3 c low-sodium vegetable broth, divided
- 15 oz kidney beans, cooked
- 2 c defrosted frozen corn
- 1 c defrosted frozen peas
- ¼ c nutritional yeast
- 1 T dried basil
- 2 teaspoons chili powder, more or less depending on desired spiciness
- 2 teaspoons thyme
- 3 handfuls baby spinach
- Salt and pepper to taste
- Begin cooking your pasta, usually 10-12 minutes el dente.
- Meanwhile, in a large pan, heat 1/3 cup of broth or 1 tablespoon olive oil for a minute over medium heat.
- Add the onion and celery; sauté for six minutes or so, then add the garlic and jalapeno. Add a broth by the tablespoon if the pan becomes too dry.
- Sauté for a few minutes, then add the tomato sauce, kidney beans, 1 cup remaining broth, corn, peas, nutritional yeast and spices.
- Cook for about ten minutes, then stir in your drained pasta and spinach. Cook until heated through. Serve and enjoy!
Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.