Vegan Soja Chunks and Cannelloni Bean Pasta

About this recipe

This vegan-friendly pasta dish combines the robustness of soja chunks with the creamy texture of cannelloni beans. Packed with protein and full of flavor, it makes for a satisfying and nutritious meal option. Inspired by modern plant-based practices, this recipe ensures a delicious dining experience without compromising on health.

Ingredients

• 1 cup soja chunks
• 1 cup cannelloni beans
• 2 cups pasta shells
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil (optional)

Directions

1. 1

   Rehydrate soja chunks as per package instructions; drain well.

2. 2

   Cook pasta shells according to package instructions. Drain and set aside.

3. 3

   In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.

4. 4

   Add rehydrated soja chunks and cannelloni beans; cook for 5 minutes, stirring occasionally.

5. 5

   Stir in diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 10 minutes.

6. 6

   Preheat the oven to 350°F (175°C).

7. 7

   Fill cooked pasta shells with the mixture and place in a baking dish. Sprinkle with nutritional yeast.

8. 8

   Bake for 20 minutes, or until heated through. Garnish with fresh basil before serving.