Vegan Sausage Pasta Bake (Meal Prep, High Protein)

Wow, it’s July already! Where did the first half 2021 go? I hope you all are doing well. Although I have been MIA on the blog, I haven’t stopped meal prepping my meals for the week 🙂

It’s winter in the Southern Hemisphere and I tend to crave for comforting warming meals. So, I have been making more pasta bakes and soups to keep me warm. This veggie packed vegan sausage pasta bake meets both the comforting and warming criteria but also, so simple and easy to make. I have been making this pasta bake every couple of weeks. Dorian and I both love this pasta bake and it makes the meal prep for the busy work week ahead. So, if you are looking for east but delicious and nourishing meal, look no further 😊🤤🤤

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Serves 5-6 people

Ingredients

  • 1 tsp olive oil;
  • 1 onion, sliced;
  • 3-4 garlic, minced;
  • 2 carrots, diced;
  • 1 zucchini, diced;
  • 2 capsicum, diced;
  • 1 tbsp veggie stock or salt to taste;
  • 1 tbsp dried mixed herbs;
  • Pepper to taste;
  • 1/2 tsp ground cayenne pepper or to taste;
  • 2 x 400g canned tomatoes;
  • 4 tbsp tomato paste;
  • 3-4 tbsp nutritional yeast;
  • 250g mushrooms, sliced;
  • 250g pasta (cooked according to packet directions);
  • 5 vegan sausages, sliced (I used earth grown sausages from Aldi); and
  • ***Topping: Vegan cheese & nutritional yeast.

Method

  1. Place a pan on medium high heat, add olive oil and sauté the onions and garlic until they become caramelised. If they start to stick to the pan, add some water;
  2. Then, add the carrots, zucchini and capsicum and cook until they become el dente;
  3. Add the veggies stock, dried mixed herbs, pepper, cayenne pepper, canned tomatoes, tomato paste, nutritional yeast and mushrooms and stir until well combined. All the sauce to bubble;
  4. When the sauce starts to bubble, add the cooked pasta and sliced sausages and stir until well combined. Allow the sauce to simmer for 5-10 minutes;
  5. Preheat the oven to 170 degrees Celsius;
  6. Transfer the pasta to a large baking/lasagna tray;
  7. Top with a handful (60g) of cheese & 2-3 tbsp nutritional yeast;
  8. Place the tray in the oven and bake for 25-35 minutes or until cheese becomes golden brown
  9. Enjoy 😊 Stores in the fridge for up to a week.
Yummy

Happy cooking,

Suba 💋💋

2 comments

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