Veganuary Tip–Try Bean-Based Pasta! Edamame Spaghetti with Veggies & Tahini Dressing Recipe
Hello everyone! I hope the year is starting out well for you. For those of you trying out Veganuary this month, I have another tip and recipe for you to try out today. This recipe is a great way to satisfy a pasta craving, but also fulfill some protein and fiber requirements. 😉
I know plenty of people who do not love beans. I used to be one of them. Crazy since now I eat beans in at least two meals a day! It can also be a little tough on people if they are not used to eating high amounts of fiber to incorporate a lot of whole beans to start. My tip for you today is to try out one of the many bean-based pastas on the market. They are a great option to make your pasta a bit healthier, and they are also really filling. Since it is slightly processed to be broken down into pasta, I personally feel like it does digest a little bit easier than whole beans so it can be a great way to start out as you work your way up to eating more beans and legumes.
The big thing to look out for is brands that do not have any added filler or extra junk ingredients. The one I used for this recipe had only one ingredient–organic edamame (soybeans). One serving has 11 grams of fiber and 25 whopping grams of plant-based protein. I fill out my bowl with lots of vegetables and a delicious sauce to round out my meal. If you are allergic to or avoid soy, there are varieties made from lentils, chickpeas, and black beans that all have similar nutritional content.
I have been able to find different pastas at my local Whole Foods, Kroger, Publix, Sprouts and this big box at Costco. If you can’t find any locally, you can always order some online* if you really want to try it out! Of course I advocate for sticking to as many whole foods as possible, but whether you are just starting out with a plant-based diet or trying to make it sustainable for long term allowing for a small percentage of lightly processed goods like this is perfectly fine in my personal opinion. Re-creating meals that are familiar and comfortable with completely plant-based ingredients is a great way to make the transition for Veganuary a lot easier!
*Affiliate link. If you make a purchase from this link I receive a small commission from Amazon for referring the product.
Edamame Spaghetti with Veggies & Tahini Dressing
Makes about 6 servings
- 16-ounces edamame or other bean-based pasta, dry
- 1 large head bok choy, chopped & green leaves separated from stalk
- 1/2 head of red cabbage, chopped
- 1 orange or yellow bell pepper, seeded & chopped
- 2 cloves fresh garlic, minced
- 1/2 teaspoon ground ginger
- 1 batch tahini dressing (recipe here)
Cook your pasta according to package directions (mine only took about 5 minutes). Drain and set aside.
Meanwhile, cook your bok choy stalks, cabbage, bell pepper, garlic and ginger in a skillet over medium heat for about 10 minutes, or to desired softness. Remove from heat and add in the bok choy greens to lightly wilt.
Once the vegetables and pasta are done, mix together with the tahini dressing. Adjust seasoning to your liking.
What are your favorite meals to veganize? 🙂
