One pot veggie pasta {vegan}


What you’ll need:

3 1/2 C water

2 Tsp veggie bullion (I use better than bullion paste)

1 package (12 oz) veggie pasta, I used tomato

1 can italian stewed or diced tomatoes

1 package of sliced white mushrooms

1 white onion chopped finely

1 leek chopped finely (into rings) light part only

5-6 Brussel sprouts halved and stems cut off

1 C broccoli florets

2 garlic cloves chopped finely

2 C peas (fresh or frozen)

2 Tbsp fresh basil

1 yellow chili pepper sliced thinly

Juice from 1 lemon

Red pepper flakes to taste (1/2 Tsp)

Sea salt to taste (1 Tsp)

Lemon pepper to taste (1 Tsp)

3 bay leaves (optional)

What you’ll do:

Combine everything but peas in a pot


Over medium high heat bring to a boil

Add peas

Start stirring


Cook for about 7 minutes or until pasta is tender stirring constantly

Remove bay leaves

When pasta is cooked through serve


Chili-Lime Veggie Noodles {vegan + gluten free}


What you’ll need:
1 package of brown rice noodles
1 bunch scallions
1 small package of chopped button mushrooms
1 large red bell pepper de-veined, seeded and chopped
1 small head of green or red cabbage chopped
1 Tbsp olive oil
1 avocado sliced thinly
1/4 bunch cilantro chopped finely

Chili-Lime Sauce
1/4 C red wine
3 Tbsp chili garlic paste
1 Tbsp agave
2 Tbsp tamari
2 Tbsp lime juice
2 Tsp lime zest
1 Tsp Red pepper flakes (optional)
2 Tsp garlic salt

What you’ll do:
Cook noodles according to package (bring a large pot of water to a boil, add noodles, cook 5 minutes)

Drain water and add a drizzle of olive oil to help prevent noodles from sticking together

Set aside

In a small bowl combine all ingredients for Chili-Lime sauce and set aside

In a large skillet add olive oil and all veggies and cook for about 5 minutes until slightly softened

Add noodles and sauce

Combine thoroughly

Cook an additional 2-3 minutes until heated all the way through

Plate one serving at a time, add 2-3 slices of avocado and sprinkle with cilantro