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The Quickest Vegan Recipe: Tomato Curry Cold Pasta

The Quickest Vegan Recipe: Tomato Curry Cold Pasta

Servings size: 2 pax


Cuisine Tags: Vegan, tomato, curry, pasta


Ingredients:

  • 1 bag of Japanese Vegetable Curry (Mild)
  • 100g organic diced tomatoes (can)
  • 1 tbsp dashi soup stock
  • 160g Spaghettini
  • 1 tbsp organic extra virgin olive oil
  • 130g soybean meat (minced)
  • 120g shimeji mushrooms
  • 1 tsp parsley 
  • 1 tsp salt
  • 1 tsp pepper

Instructions:

  1. Fill a large pot with 2 L of water and bring the water to a full boil. Add 20g of salt and spaghetti and cook for 7 mins. 
  2. Add mushroom and soybean  meat into the pot and cook until it is tender. Drain them with a colander and transfer them into a bowl with ice water for a few minutes. Then, drain them again.
  3. In a large bowl, add soybean meat, mushroom, curry sauce, diced tomatoes, soup stock, olive oil, salt and pepper and mix them well.
  4. Serve the pasta with the sauce above and sprinkle some parsley.


Recipe By: Sokensha



Related Product(s): 


Japanese Vegetable Curry (Mild)

Japanese Plant-based Grain Meat (Minced Type)












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