Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Here's a quick, tasty family meal for a quick blog post!  I love the idea of one-pot pasta dishes (see here) and when I heard about Pastalaya, a modern Cajun/New Orleans dish similar to the rice-based Jambalaya, but using pasta instead, I was intrigued and had it on my list to "veganize".  It's spicy and super-flavorful (even better the next day!) and can be a full meal.  I hope you enjoy it as much as we did!

Printable Recipe

BRYANNA'S ONE-POT PASTALAYA
Serves 4
Some recipes I've seen use rotini pasta in this type of dish.  I used some organic Garofalo brand "casarecce" pasta that I had in the house, but it took longer than it should have to cook, so, the next time I make it I'll use linguine, tagliatelle or fettucine, broken in half. 

2 tsp. dark sesame oil
1 Field Roast Chipotle vegan sausage, thinly sliced (or use vegan chorizo, or a vegan Italian sausage and add some Cajun seasoning) 
2 cups reconstituted SoyCurls or other vegan chicken sub, or chopped vegan cutlets
6 medium mushrooms, quartered (Oyster mushrooms would be nice, but I just used white mushrooms)
Variation: If you have access to some vegan "shrimp" or "prawns", by all means add them, too!
1 green pepper (1/2 of it chopped, 1/2 of it sliced)
1 red pepper (1/2 of it chopped, 1/2 of it sliced)
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic chopped
1 teaspoon smoked paprika (hot variety, if you like it spicy)
1/2 tsp. EACH dried thyme leaves, oregano and basil
2 cups vegan broth
1 cup water
1 cup chopped, drained canned tomatoes
12 ounces dried pasta (I would use linguine, tagliatelle or fettucine, broken in half)
salt
4 large green onions, chopped (for topping each portion)





In a large heavy skillet or stirfry pan (flat-bottomed wok), heat the sesame oil over high heat.  Add the vegan sausage and chicken sub and stir over high heat until they are lightly-browned.  Remove them to a cooking pot and return the pan to the heat, spraying with a bit of oil.

Add the mushrooms and the SLICED red and green pepper to the pan and sauté over high heat, adding a squirt of water now and them to keep it moving.  When the vegetables begin to wilt a bit, remove them to the cooking pot.



Add the chopped onions, celery, peppers and garlic to the skillet or stirfry pan and stir-fry over medium-high heat, adding a squirt of water at intervals to keep them from sticking, until they are softened and  starting to brown.  If they seem to be taking too long, you can cover the pan and steam them a bit.


Add them to the cooking pot, along with the paprika, thyme, oregano and basil and toss everything together.


Stir in the broth, water, tomatoes and dry pasta.

Before the Pasta is cooked

Bring to a boil, turn to just low enough to keep it at a low boil, cover tightly and cook for about 12-15 minutes, or until the pasta is al dente.  If the dish is too liquidy, uncover at the end and cook it down until it is "sauce-y". Taste for salt.

After the pasta is cooked

                       
Enjoy!