This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

• 1 package of bowtie pasta, or your favorite noodle
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cups chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Alfredo

Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

Course Dinner, Main Course

Cuisine American

Keyword alfredo, oyster mushroom, pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package bowtie pasta, or your favorite
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cup chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

The post Oyster Mushroom Alfredo appeared first on The Hungry Carrot.

Not yo’ Mama’s vegan chili is an incredibly flavorful and complex spicy chili made with red wine, cocoa powder, and adobo chilis. It’s sure to replace your favorite chili recipe. Perfect for a cozy meal on a winter evening and pairs even better in a homemade bread bowl.

Ingredients

Ancho Chili Powder: This stuff is seriously better than regular chili powder and if you like heat, it’s exceptional in this recipe. Made from just dried poblano peppers, it has a superior flavor compared to the milder mixed chili powder version. If you don’t like a ton of spice though, swap them out!

Chipotles in Adobo: Another one of my favorites in this recipe is the chipotle peppers in Adobo sauce. They are jalapenos that are dried and smoked giving them an incredible depth of flavor. Another spicy ingredient so please modify as necessary!

Beans: Use whatever kind of bean you like. I prefer pinto beans, but cannellini beans and kidney beans are also dynamite in this chili.

Red Wine: A dry red goes a long way to impart a bold rich flavor once the alcohol burns off. It balances the spice and gives a wonderful depth.

Cocoa Powder: The bitter earthiness of unsweetened cocoa powder is such a nice balance and pairs so well with the chili spices.

Instructions

1. Over medium heat, add the olive oil to a large stockpot and saute the onion for 5-7 minutes until translucent.
2. Add the garlic and saute for 1-2 minutes or until fragrant.
3. Stir in the tomato paste and let it cook for 2-3 minutes until it darkens in color. This is essential to get the best flavor from the tomato paste.
4. Mix in the chili powder, cumin, paprika, and oregano. Modify the chili powder and paprika for your spice preferences. For more heat, use ancho chili powder and smoked paprika. For less heat, use regular chili powder and regular paprika.
5. Deglaze the pot with the red wine scraping any browned bits off the bottom of the pot. Let cook for a minute or two until the alcohol vapors cease.
6. Add the stock, beans, cocoa powder, bay leaf, Worcestershire, adobo chilis, tomatoes, brown sugar, and salt and pepper. Heat to a rapid simmer and then turn down the heat to a gentle simmer on low. Reduce to one diced chili pepper for less heat or omit it altogether.
7. Cook for a minimum of 30 minutes. Ideally, simmer the chili for 2-3 hours stirring every 10 minutes to bring out an incredibly complex flavor.
8. Serve warm with your favorite toppings like cilantro, red onion, vegan sour cream, or cheese.

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Not Yo’ Mama’s Vegan Chili

An incredibly flavorful and complex spicy chili made with red wine, cocoa powder, and adobo chilis. It's sure to replace your favorite chili recipe. Perfect for a cozy meal on a winter evening.

Course Main Course

Cuisine American

Keyword chili, spicy, vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 tbsp olive oil
• 1 yellow onion-diced
• 5 cloves garlic-minced (adjust to taste)
• 1 can tomato paste
• 3 tbsp ancho chili powder (substitute for regular chili powder for less spice)
• 1 tbsp cumin
• 1 tsp smoked paprika (substitute regular paprika for less spice)
• 1 tbsp oregano
• 1 cup dry red wine
• 1 1/2 cup vegetable broth
• 2 15 oz cans pinto beans
• 1 15 oz can black beans
• 1 tbsp cocoa powder
• 1 bay leaf
• 1 tbsp vegan Worcestershire (substitute soy sauce or tamari)
• 2 chipotle in adobo-diced (add a tbsp of the adobo sauce to up the heat)
• 1 28 oz can diced tomatoes
• 2 tsp salt
• pepper to taste
• 1 tbsp brown sugar
• cilantro for garnish

Instructions

• Over medium heat, add the olive oil to a large stockpot and saute the onion for 5-7 minutes until translucent.
• Add the garlic and saute for 1-2 minutes or until fragrant.
• Stir in the tomato paste and let it cook for 2-3 minutes until it darkens in color. This is essential to get the best flavor from the tomato paste.
• Mix in the chili powder, cumin, paprika, and oregano. Modify the chili powder and paprika for your spice preferences. For more heat, use ancho chili powder and smoked paprika. For less heat, use regular chili powder and regular paprika.
• Deglaze the pot with the red wine scraping any browned bits off the bottom of the pot. Let cook for a minute or two until the alcohol vapors cease.
• Add the stock, beans, cocoa powder, bay leaf, Worcestershire, adobo chilis, tomatoes, brown sugar, and salt and pepper. Heat to a rapid simmer and then turn down the heat to a gentle simmer on low. Reduce to one diced chili pepper for less heat or omit it altogether.
• Cook for a minimum of 30 minutes. Ideally, simmer the chili for 2-3 hours stirring every 10 minutes to bring out an incredibly complex flavor.
• Serve warm with your favorite toppings like cilantro, red onion, vegan sour cream, or cheese.

Notes

• This chili is even better the next day once the flavors have melded in a wonderfully complex way. 
• Keep the chili in the fridge for up to 5 days or freeze for up to 3 months. Thaw before reheating. 
• To add some tang, throw in a tsp of apple cider vinegar. 
• This chili is spicy as written! Adjust your spices and peppers to suit your palate. 

The post Not Yo’ Mama’s Vegan Chili appeared first on The Hungry Carrot.

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Easy high-protein vegan meatballs that are delicious, hearty, and filling. Black beans, TVP, and seitan come together for an incredible meaty texture that’s baked to perfection. They don’t require any special equipment and whip up quickly for a low mess, no-stress, weeknight dinner that’s easy on the pocketbook and makes for great leftovers.

Why we love them:

• These work great as an addition to your favorite spaghetti recipe, but feel free to use them how you like! We have used them in sub sandwiches and added them to soups for a hearty meal. Dress them up in savory sauce, or pair them with veggies and hummus. I often keep a few in the fridge as a snack on their own.
• In addition, these vegan meatballs are high in protein and fiber and low in fat. They are made with pantry staples you probably already have on hand, and offer a quick cleanup.

Ingredients

• Textured Vegetable Protein – or TVP, is a nutritious complete protein and a wonderful alternative to meat. Made from soybeans, TVP is high in fiber and protein and low in fat. You can find it on Amazon if your local grocery store doesn’t carry it. Reconstitute it by soaking it in water or broth for a few minutes to rehydrate it. The texture resembles ground beef. I use this brand: Textured Vegetable Protein
• Vital Wheat Gluten – Formally called seitan, this is a powdered form of gluten made of wheat berries and is 80% protein. While certainly not gluten-free, it adds a nice elasticity and texture. The trick with wheat gluten is to make sure you need it and rehydrate to activate the gluten. It acts as a great binder for meatballs and veggie patties. Try this one out: Vital Wheat Gluten
• Beans – You can certainly use any type of bean you prefer in this recipe. Beans and legumes are a staple in are a powerhouse for protein and fiber. Make sure you mash them completely. Any larger pieces will cause the meatballs to fall apart.
• Nutritional Yeast – This is a wonderful flavor additive to give a nice cheesy flavor while adding protein, vital vitamins, and minerals. It’s a great source for B12 as well. Add more or less to this recipe depending on your preference. I prefer this Nutritional Yeast.

Instructions

1. Preheat your oven to 350 degrees and grease or line a baking sheet with parchment paper.
2. Add 1 tbsp oil to a saucepan. Next, saute the diced onion over medium-high heat for about 5 minutes until translucent. 
3. Add garlic and saute for another minute until fragrant. Add the vegetable broth and heat until warm, then turn off the heat and remove from the burner.
4. Note: If you prefer an even faster method, while the onions and garlic are cooking, mash the beans and mix them with microwave-warmed vegetable broth, TVP, soy sauce, vegan Worcestershire, and apple cider vinegar. Let sit for 5 minutes and then add it all to the saucepan with the remaining ingredients.
5. Add the TVP and let it sit for about 5 minutes to hydrate. Meanwhile, drain and rinse the black beans and mash with a potato masher or a fork.

6. When the TVP is hydrated, add the rest of the ingredients. Mix well so the wheat gluten can fully form. I like to use my hands and mix it up well. This helps develop the extra meaty and chewy texture.

7. Using your hands or a cookie scoop, form small meatballs and place them on the cookie sheet. Make sure to keep some room between each of them so they are not touching and can get extra crispy.

8. Forming the meatballs is the fun part! You can use a cookie dough scoop if you have one, or just form by hand. Note that they are chewier the larger you make them so keep them small, less than 2 Tbsp per meatball.

9. Bake for 15 minutes, flip, and bake for another 15 minutes until the outside is crispy.
10. Finally, once they’ve cooled, enjoy them in spaghetti, in soup, a salad, a sandwich, or with your favorite dipping sauce!

Add them to any meal you like or enjoy them as is. Use them in spaghetti, eat them as a high-protein snack, or dip them in a favorite sauce.

Alternatively, you can use them on sandwiches, soups, salads, or in a Swedish meatball sauce. Use your imagination! They are quite versatile.

Storage

These meatballs keep well in the fridge for 4-5 days. Reheat them in the oven or microwave. Keep them in the freezer for up to 3 months.

If you liked this recipe, make sure to also check out:

• Homemade Vegan Spaghetti Sauce
• Fried Vegan Burrata Cheese
• Easy Vegan Spaghetti

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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High Protein Vegan Meatballs

These delicious plant-based meatballs are full of protein from black beans, wheat gluten, and TVP. Hearty and filling, they are great paired with vegan spaghetti, dressed up in a favorite sauce, or can be added to soups, salads, and sandwiches.

Course Main Course

Cuisine Italian

Keyword baked, beans, dinner, easy, meatballs, plant-based, seitan, spaghetti, TVP, vegan, plant-based, spaghetti, meatballs, seitan, TVP, beans, vegetarian, vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 235kcal

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1/4 onion – diced
• 2 cloves garlic – diced
• 1 cup textured vegetable protein (TVP)
• 3/4 cup vegetable broth
• 1 can black beans
• 1 tsp vegan Worcestershire
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp nutritional yeast
• 1 tbsp italian seasoning
• 1 tsp cumin
• 3/4 cup vital wheat gluten
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees and grease or line a baking sheet.
• Add 1 Tb oil to a saucepan and saute the diced onion over medium-high heat for about 5 minutes until translucent. 
• Add garlic and saute for another minute until fragrant. Add the vegetable broth and heat until warm, then turn off the heat and remove from the burner.
• Add the TVP and let it sit for about 5 minutes to hydrate. 
• While you are waiting, drain and rinse the black beans and mash with a potato masher or a fork. Once the TVP is hydrated, add the rest of the ingredients and mix well so the wheat gluten can fully form.
• Using your hands or a cookie scoop, form small meatballs and place on the cookie sheet. 
• Bake for 15 minutes, flip, and bake for another 15 minutes until the outside is crispy.
• Once cooled, enjoy them in spaghetti, in soup, a salad, a sandwich, or with your favorite dipping sauce. 

The post High Protein Vegan Meatballs appeared first on The Hungry Carrot.