Everybody loves a go-to delicious meal for those evenings where you just have no time or no energy left. It has to taste amazing, be healthy and cause no energy output. Well, I will introduce you to my saving grace. This is my version of a Lazy Low Carb Vegan Pasta.
I adore this recipe! It is easy, simple and tastes so good. It is also extremely filling and leaves awesome left-overs for lunch the next day. It only gets better when re-heated.
This is perfect for those nights in the Fall that are cool and you are looking for something that is home-cooked yet will keep you lean and takes no time to make. You can keep this recipe extremely easy by purchasing the two main ingredients. If you want to get creative you can also make this complete recipe from scratch.
The bonus to this recipe is you end up eating enormous amounts of vegetables while thinking you are having a carb-loading pasta overindulgence.
If you love pasta… you’re welcome.
*If you are looking for more healthy lunch or supper recipes click here.
*If you are looking for raw vegan meal options click here.
Note: The broccoli slaw that I use (to keep this super easy) is in a large bag and has 13 cups. It contains shredded carrots, cabbage but is mainly broccoli stems. You, of course, can shred these vegetables yourself if you are so inclined.
Note: Again, with the tomato sauce I picked mine up for the simple throw-together recipe that this is. I love the Simply Natural Organic Brand in the Tomato Pasta Sauce with Roasted Red Pepper flavor.
This recipe is vegan, gluten free, low carb, dairy free, fiber-packed, mostly veggies, easy to make and very clean.
Lazy Low Carb Vegan Pasta
Prep time: 5 Minutes – Cook time: 45 Minutes – Total time: 50 Minutes
Yield: 4 Servings
Ingredients:
- 6.5 Cups Broccoli Slaw (see note above)
- 1 Bottle (500 mL) Organic Tomato Sauce (see note above)
- 4 Sun-Dried Tomato Tofurky Sausages
- 3 Tbsp Nutritional Yeast
- Dash of Sea Salt
- 2-4 Tbsp Tofutti Cream Cheese (optional)
Directions:
- Chop tofurky sausages into bite-sized pieces.
- Place all ingredients into a large skillet and set on low heat.
- Cover and let simmer stirring occasionally for 45 minutes or until vegetable strands are pasta-like.
- Serve and enjoy!
DAMY Members – 1 Serving of this recipe with two cups of salad on the side can be enjoyed for lunch or supper.
*If you eat meat feel free to substitute the sausage with chicken or even our turkey sausage found here.
I absolutely had to make this recipe once I saw it. You’re totally right – it’s so satisfying and it feels like you’re seriously indulging – when really…you’re just eating a ton of vegetables!!! This is a keeper and I will definitely be making it again. This recipe is perfect for those lazy days. I need to stop writing so I can finish my heaping serving! Thanks! 🙂
Hey Lisa! So happy you made it and loved it!!!! I love sharing those “lazy” meal ideas as we can all use them with our busy lives. Thank you so much for the love! XO
LOVED this recipe!! I made it my own by adding some cremini mushrooms, bell peppers and using ground turkey. Topped it with a bit of goat cheese and I was in heaven!
Yummy!! I “mommed” this recipe by leaving the sausages whole so I could
easily remove them at the end. Then I pureed a portion of the sauce, chopped the sausages up and added them to the sauce. I served over noodles for my 1
year old and 4 year old. They loved it and got a good vegetable punch.
I, of course, ate it as the recipe states and it was so delicious!!
This is sooo good and so filling!
Hi! I’m totally vegan now and trying to lose weight and my carb and sugar addiction by going keto for a while. I just came across this recipe and would love to try it….but I’m wondering what the yeast is for? I don’t usually cook with that. Is it really needed? Thanks!
It isn’t really needed. It is for the B12 content and flavor. Thank you for asking!
Looks Great!! I want to try!)
One of my favourite recipe – https://greenann.com/recipe/mushrooms-avocado-pasta/ Mushroom pasta with avocado sauce)
Try)