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Vegetarian Pasta Recipe: Eclectic Pasta Stew (Vegan)

Vegetarian Pasta Recipe: Eclectic Pasta Stew (Vegan)

Quick, Easy Pasta Recipe For Stove Top, Slow Cooker, or Crock Pot

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Here's an easy pasta recipe that's ready in under 30 minutes. Or use your slow cooker or crock pot, and enjoy it for lunch or supper.

This recipe is eclectic because you can vary the taste by changing the vegetables, pasta, and sauce, or substituting different beans, tofu, tempeh, seitan, or veg sausage. Although they take a bit more time, fresh herbs make this or any recipe taste unbelievably delicious!

If you make it in the slow cooker, precook the pasta and stick it in the fridge. Set the slow cooker on high heat, and add the pasta and frozen peas 20 minutes before serving. Overcooked pasta and peas aren't the height of culinary delight!

Eclectic Pasta Stew Ingredients:

  • 1 c cooked garbanzo beans*, drained & rinsed
  • Optional: Substitute firm tofu, tempeh, veg sausage or seitan
  • 1 C. bean cooking liquid*, vegetable stock, or water
  • *If you want to cook your own beans, see the directions below
  • 1 1/2 c. dry pasta (rotini or penne)
  • 2 celery stalks, sliced thin on the diagonal
  • 2 small carrots peeled and sliced thin on the diagonal
  • 1 cup sliced green beans
  • 1/2 c chopped green or red pepper
  • 2 Tblsp olive oil
  • 1 pinch hing or asoefetida (helps prevent gas)
  • 1 tiny pinch cayenne
  • 1/4 tsp dry ginger, or 1 Tblsp fresh minced
  • 1 tsp dried basil OR 2 Tblsp fresh minced
  • 1 tsp dried thyme OR 1 Tblsp fresh minced
  • 1 tsp dried marjoram OR 1 Tblsp fresh minced
  • 1/4 c tomato puree
  • 1 tsp salt or to taste
  • 1/2 c frozen peas
  • 2 Tblsp chopped fresh parsley
  • 1 - 2 c water or stock
  • 1/4 tsp ground black pepper
  • grated cheese, optional*


  1. Put 4 qts salted water on to boil for the pasta
  2. Heat the oil on low in an 4 - 6 quart pan
  3. Prep the veggies
  4. Add the hing to the oil
  5. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat
  6. Add the herbs and spices, saute briefly.
  7. Drain and rinse the beans, then add to veggies.
  8. Optional: Instead of beans, add an equal amount of tofu, tempeh, seitan or veg sausage
  9. Add 1 c water and 1/2 c tomato puree, cover and simmer until veggies are tender
  10. Meanwhile, cook the pasta in the boiling water for 7 minutes
  11. Add the pasta to the veggies, and as much more water as you like
  12. Add minced parsley, frozen peas, salt & pepper to taste
  13. Cook for 5 more minutes
  14. Serve in bowls, (sprinkled with parmesan cheese if you like) and enjoy
  15. Slow cooker or crock pot directions: After sauteing the veggies, combine everything except the cooked pasta and frozen peas in the slow cooker or crock pot. Cook covered for 3 - 4 hours on low. (Temperature settings vary from one brand of crock pot to another) Add the pasta and peas in the last 20 minutes of cooking, while you're making the salad, setting the table, cleaning up the kitchen, or, relaxing while somebody else does all that!

*Bean Cooking Directions:

  1. Note - Double the amount of beans to cook extra, to freeze, for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking. Cook different types of beans separately!
  2. Soak beans 8 - 12 hours. Change water several times to avoid fermenting OR Use hot water & change several times to cut soaking time to 2-4 hours
  3. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
  4. Boil ten minutes & skim the foam
  5. Cover & simmer for 1 - 2 hours, until falling-apart tender

*For more detailed advice on cooking and eating beans:
Eat Beans Without Gas

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