I came up with this dish about a year ago, and have made it a few times since, but really nailed it on the most recent occasion. So I’m just going to repost the whole thing here, with adjustments, because it was SUPER YUMMY! I even ate the last of the leftovers mac n cheese style with ketchup & hotsauce!
Smoky TVP and Butternut Squash Pasta
1 butternut squash, peeled and chopped into 1/4 ” – 1/2″ pieces (**reserve the seeds for toasting, see below!)
1 medium onion, chopped
2 small carrots, chopped
salt & pepper
1 c. of TVP granules
1 c. water or vegetable stock
1 tbsp. of liquid smoke
2 tbsp. of braggs/tamari/shoyu/red sodium soy sauce
8 oz. pasta of your choice, cooked according to package directions
1 tbsp. vegan butter
1 c. of nutritional yeast
about 1 c. of vegetable stock
vegan parm, optional
1. Pre-heat oven to 350*F, and prepare baking dishes by misting with olive oil. Spread veggies out into a single layer in baking dishes and mist with olive oil, salt & pepper to taste. Sprinkle lightly with cinnamon, cumin and cayenne, and toss to coat. Bake for 25-30 minutes.
2. Prepare TVP: In medium saucepan bring water, liquid smoke and braggs to a boil. Remove from heat and stir in TVP, cover and set aside.
3. Prepare pasta, drain, and return to pot. Add vegan butter, roasted veggies and TVP. Stir in nutritional yeast, and gradually pour in vegetable broth to create a sauce of your desired viscosity.
**NOW ABOUT THOSE BUTTERNUT SQUASH SEEDS!
you didn’t throw out the seeds with the guts did you? do you like pumpkin seeds? these are not as plentiful, but are even more delicious. when you scoop out the squash guts, throw it all in a colander and get all the mush off. then just place them in a dry skillet over low-med heat. shake often, until they dry up. you can salt them and eat them hot, or put them in something air tight for a snack!