Tag Archive for vegan comfort food

Pasta e Fagioli {Vegan}

Ugh. This is the only word I can think of right now to describe the weather. November in Western Canada–it’s dark at 5pm, it’s raining all the time, and it feels like we haven’t seen the sun in ages.

Michael came down with a cold this week, and I’m ingesting vitamins by the handful in an attempt to stave it off.

This situation calls for comfort food, stat!

egan white pasta e fagioli

For me, that means carbs. And something saucy.

Pasta e Fagioli is just simply pasta with beans. Most traditional versions of this recipe involve a red, or tomato sauce, and it’s more of a soup-like consistency.

I wanted to make something a little different. I wanted to use the beans to coat the pasta in a kind of creamy sauce. I wanted it to be more like a vegan alfredo, less like a soup. But the problem with the recipe was that when it was done, it looked frightfully beige–the beans and pasta made for a monocromatic dish–so I added some greens for extra nutrition and a punch of colour.

This dish comes together in just a few minutes, so it makes a great weeknight supper, when served with a salad and maybe some bread on the side. Pasta e fagioli vegan

Pasta e Fagioli {Vegan}


  • 1/2 box of short, round pasta, like rotini or penne (around 150 g, uncooked)
  • 6 cups vegetable stock
  • 1 can cannelini beans
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 2 tbsp white wine
  • 1 sprig fresh rosemary or 2 tsp dried
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 cup greens: kale, spinach, arugula
  • salt and pepper to taste


  1. In a large pot over medium heat, add the olive oil and heat until shimmering. Add the onion, season, and allow to sweat out for about 5-10 minutes until soft. Add the garlic and rosemary, stir well, and allow to cook for 1 minute. Deglaze the pan with lemon juice white wine.
  2. Add half of the beans (drained–save the aquafaba!) to the pot along with about 1 cup of vegetable stock and allow them to cook down a little, just about 5 minutes. Scrape into a blender and puree. Set aside.
  3. In the same pot, heat 4 cups of vegetable stock to a boil and salt generously. Add the pasta and cook until al dente. Return the pureed beans (sauce) to the pot, along with the rest of the cannelini beans and the nutritional yeast. Stir well. Taste for seasoning. Allow to cook down until the sauce thickens to your desired consistency (leave it looser if you like a soupier pasta, cook it longer if you like a thicker sauce). If the sauce gets too thick, add additional vegetable stock.
  4. Once your pasta is how you like it, add the greens and stir well. Cook for one minute, just to wilt slightly. Finish the dish with 2 tbsp of vegan butter. Stir in and allow to melt to give the finished dish a glossy appearance.
  5. Serve with lashings of parmesan cheese (vegan), a drizzle of olive oil, and if you’re feeling fancy, a bit of truffle salt or truffle oil.

Quinoa, Black Bean, Butternut Chili

I tend to cook with the seasons. That means I like to eat ingredients when they are seasonally available; which means fresh greens and fruit in the summer, heartier winter vegetables in the winter.

a, Black Bean, Butternut Chili

It’s been a long, hot summer here in Vancouver, with very little rain. It’s only just over the last few days that we’ve started to feel a change in the weather, and have been happy to see some badly-needed rain.

One of the things I love most about living here is our beautiful, warm falls. You can pretty much count on there being beautiful weather well into October.

So while Starbucks may be already pimping out the PSL, I’m going to try to enjoy the last bit of summer for a while.

However, I am turning to warmer recipes these days, now that it’s cooled down enough for me to turn on my oven. I’m loving my French Enamel cookware (I am lucky enough to now own TWO Staub Cocottes), which are busy these days making up pots of beans and soups and stews.

Even before I was a vegetarian, I made my chili without meat. I just don’t think it needs it, simply put. Chili, made with beans, especially, is so meaty and full of protein already. It really fills you up.

The spin on this one includes one of my favorite fall ingredients: butternut squash. It also includes and extra dose of protein in the form of quinoa.

It’s a little sweet, a little spicy, very warming and oh-so-filling. You can make this in your French Enamelware, or in your slow cooker.

Vegan Chili

Quinoa, Black Bean, Butternut Chili



  • 1 medium onion
  • 5 cloves garlic
  • 1 small can tomato paste
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 4 c vegetable stock
  • 1 can black beans, drained
  • 1 smallish butternut squash
  • 1 large (14-oz) can of diced tomatoes
  • 1 c uncooked quinoa
  • 1/4 c chopped cilantro


  1. Heat your dutch oven over medium heat, and add a couple tablespoons of oil. Dice up the onion and add it to the pot. Season and stir well. Allow onions to sweat out for 5-10 minutes, until soft.
  2. While the onions are cooking, cut the butternut squash in half, and peel. Scoop out the seeds, then cut into 1″ dice.
  3. Finely dice the garlic and add it, stirring, just until fragrant. Now add all the spices and stir well so that they coat the onions and garlic.
  4. Now add the squash, and stir well. Cook for 5 minutes or so more, allowing the edges to soften and pick up some colour.
  5. Now add everything else, stir well, and taste for seasoning. Allow to simmer, partially covered, on top of the stove for about 20-30 minutes, until the squash is soft and everything is thick and comes together.
  6. Before serving, taste and see if it needs more salt or heat. Stir in most of the cilantro, reserving a few leaves for garnish. Garnish with a sprinkling of cilantro, and slices of avocado, if you wish.



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