Hearty Nutcase Vegan Loaf crumbled, sautéed & paired with angel hair pasta.
About Nutcase Vegan
This pasta dish will truly nourish and delight. We bring out the aromas and sweetness of leeks and Brussel sprouts. I ’am almost at the end of my Huge mirin bottle. I’ve been fond of deglazing each and every meal I cook. It is a pretty cool technique that comes in handy. Deglazing is a cooking technique that involves adding liquid such as stock or wine in this case mirin (sweet rice wine) to a pan to loosen the food particles attached to the bottom from cooking or searing resulting in a flavorful residue. Use this technique in your daily cooking to add that exquisite flavor in your daily creations.
Nutcase Vegan Story
We were dedicated locavores; after viewing Food Inc, our daughter announced she was a vegetarian from that day forward. Andrew is a talented cook so he devoted his culinary talents to vegetarian, dairy-free cooking. We began looking at prepared protein sources; we wanted a whole foods & nutrient dense product. We put our heads together to create a flavorful "meat" while avoiding pro-inflammatory foods. Our products are gluten-free, soy-free, and filler-free.
At Nutcase Vegan Meats, we are committed to creating the highest quality organic, kosher, non-GMO foods for you to enjoy!
I found them through Shaman Durek’s Podcast Ancient wisdoms. It’s a pretty interesting podcast and a good resource of positivity.
In this recipe I used Nutcase Vegan loaf which added a lot of flavor and heartiness to our dish. Their products are versatile, tasty and nutritious. I highly recommend them.
Sauté any greens and produce with a hefty amount of olive oil. As flavor booster, you can use white miso instead of pesto. What about cooked lentils or mushroom bacon if you don’t have vegan meats on hand. There’s a variety of vegan cheeses too to top it off. There’s nothing more comforting than a big pot of pasta. Make sure it’s seasoned well though.
What you need
- Aromatics; Onions & Garlic
- Greens; Kale, Brussel Sprouts
- Nutcase Vegan Meat
- Olive Oil
- Angel Hair pasta
What you do
- Cook Angel Hair pasta
- Sauté aromatics
- Throw in Nutcase Vegan
- Season to taste and toss in noodles
- Mix in pesto
- Garnish with vegan cheese and herbs
Angel Hair & Nutcase Vegan
- 5 tablespoon olive oil
- 1 Cup Brussel sprouts
- 1 Bunch cilantro
- 8 Oz pesto
- 1 Cup kale
- 1 Pack Nutcase Vegan Loaf
- 1 Stalk leeks
- ⅓ Cup mirin
- Cook pasta as directed. Make sure your pasta water is salted. Angel hair only cooks for 3 minutes. Strain, run through water and toss in oil. You may season the noodles too tossing with the hands.
- Sauté vegetables and aromatics, seasoning as you go. Add and crisp male nutcase vegan loaf.
- Deglaze with mirin.
- Toss noodles and pesto in. Give it a good mix! Garnish with cilantro or any herb you find on hand. Vegan Parmesan is good too.