Greek pasta: vegan



1 tbsp olive oil
1 onion in bite size pieces
whole cabbage cored and chopped
1 package veggie protein crumbles*

1 c tomato sauce
4 c water
8 oz pasta, preferably a shell type


In a large pot sauté onions and cabbage in olive oil. When almost lightly browned, add the protein crumbles and sauté for about 4 minutes longer.

Add the tomato sauce and water and bring to a boil, then add the pasta, stir and simmer for about 10 minutes. Turn off the heat and let sit for about 5 minutes longer for the pasta to absorb some more of the liquid.

Add salt and pepper as needed.

Serves 4: 435 calories per serving, 1740 for the whole dish.

Rating: 5 out of 5.

This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan. I was very apprehensive about making it since we love our original so much, but it turned out great. We’ll make this a new staple in our diet.

I usually use left over pasta sauce if I have any, or just a small can of tomato sauce will do. The flavor of this dish is really determined by the onion.

You can top with parmesan cheese if you like.

*We use Lightlife Smart Ground original veggie protein crumbles.


Czek style pilsner


“European Style Lager. More specifically a Czek style pilsner. Crisp, clean, and refreshing these styles will keep things light and allow the flavors of the veggies to shine through. Serve cold in a frozen pilsner glass.

Assyrtiko – Greek wines can be hard to come by, this is one of the more prominent white varietals. Citrus and mineral profile with subtle acidity make it a great pairing for this dish. serve chilled in a white wine glass.”

– Damian Kelley

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