Vegan Bang Bang Veggie Pasta! Weeknight pasta night just got a fun, new twist with this delicious sweet and savory flavor experience.
Healthy, bold, and comforting, this oil-free Vegan Bang Bang Veggie Pasta is bursting with nourishing veggies and delicious Asian-inspired flavors. Easy to make, veggies and pasta are coated in a creamy, zippy Asian sauce that is utterly delectable and full of sweet and spicy punches that carry this dream dish all the way to the finish line. Your family will want this dish on repeat!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Hi there, Ameera here!
Looking for a yummy Asian-inspired dish that will bring all the family to the table in a flash? This tasty dish has the perfect umami flavors that will have everyone fighting over the leftovers. We really enjoyed this dish. I was practically licking my plate.
Mix it up with your favorite fresh or frozen veggies. A perfect “clean out the fridge” type of dish 😉
Tips for Success:
- Frozen Veggies: You can pretty much use any frozen veggies you want in this dish. Our suggestion is that you cook the veggies to the desired tenderness before adding it to the dish. We used a frozen broccoli and cauliflower mix and microwaved it to the desired tenderness before adding to the sauce. It worked perfectly.
- Pasta Amount: The key here is that you can add more pasta if you decrease the amount of veggies and vice-versa. The pasta really drinks up the sauce as it sits. Start out with minimal amounts of pasta and veggies, stir to incorporate and add more as needed. If you add too much pasta or too many veggies, the dish could be on the drier side.
Raw Cashews: We used 1/8 cup which is approximately 12 cashews or 19g. You can substitute the raw cashews with the typical substitutes: white beans, silken tofu, or nut alternatives if you wish with the understanding that the texture and flavor will change accordingly. We have not tested any substitutions.
Leftovers and Freezing:
Leftovers will generally keep for 4 to 5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, this dish is best served immediately after making. If frozen, for best results, thaw overnight in the refrigerator before reheating.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
- Flour: We used Bob’s Red Mill Gluten Free All-purpose Baking Flour Blend. You can use the flour of your choice.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot: we use this Ceramic/enamel cast iron skillet, cast iron skillet
- High-speed blender: We use this Vitamix Blender
- Stock pot to boil the pasta
Healthy, bold, and comforting, this oil-free Vegan Bang Bang Veggie Pasta is bursting with nourishing veggies and delicious Asian-inspired flavors.
- 1/8 cup raw cashews *
- 1 medium yellow onion, fine dice
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 Tablespoon GF flour (or flour of choice) *
- ½ cup low-sodium vegetable broth *
- ½ cup water (or broth)
- 2 Tablespoons reduced-sodium tamari *
- 2 Tablespoons pure maple syrup
- 2 teaspoons rice vinegar
- 2 teaspoons lime juice
- ¼ to ½ teaspoon chili garlic paste *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon dried minced onion flakes
- 1/8 teaspoon black pepper (+/-)
- 8 to 10 oz. GF pasta (or pasta of choice)
- 10 oz. frozen cauliflower or broccoli (or both), thawed and cooked
- Pinch to ¼ teaspoon red pepper flakes
- Sliced green onions
- Red pepper flake
- Toasted sesame seeds
- Place the cashews into a small bowl, cover with boiling water, set aside for 10 minutes. After soaking, discard the water, then add in Step 6.
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Sauce Ingredients in a bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic and ginger, sauté, stir constantly over for one minute.
- Then sprinkle the flour over the mixture and sauté for one minute, stirring constantly.
- Add the Sauce Mixture to the skillet, stir to incorporate and thicken the sauce, bring the mixture to a boil, then immediately lower to a simmer. Simmer for 2 minutes. Remove from the stove to allow to cool for a few minutes, then place the skillet mixture into a high-speed blender along with the soaked cashews. Blend on high until smooth and emulsified, then return the sauce to the skillet. Simmer the sauce for several minutes to allow the flavors to marry. Taste test and ramp up any flavors accordingly, if needed.
- Add in the cooked pasta, cooked veggies, and red pepper flakes, heat the pasta through, about 3 minutes, then remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions, toasted sesame seeds, and red pepper flakes.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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