Name: Ginger meatless mince with chickpea pasta and broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz textured vegetable protein; 1/2 cup chickpea penne pasta; 2/3 cup canned diced tomatoes; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 2/3 cups water; 5 oz broccoli florets, cut into bite-size pieces; 1/2 cup vegetable broth

Instructions

Prep 15 min · Cook 15 min

Fill a large pot with the water and a pinch of the salt. Bring to a boil over high heat for 10 minutes. Meanwhile, dice the onion, mince the garlic, grate the ginger, and cut the broccoli.
Add the chickpea pasta to the boiling water and cook for 9 minutes until tender. When the pasta is nearly finished, add the broccoli florets to the pot for the final few minutes of boiling. Drain the pasta and broccoli together and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the textured vegetable protein, vegetable broth, diced tomatoes, remaining salt, and pepper to the skillet. Stir to combine and simmer for 10 minutes to rehydrate the protein and let the flavors develop.
Toss the drained pasta and broccoli into the skillet with the ginger mince sauce. Stir well to coat everything before serving on a plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes