Ten Wegański zapiekany makaron z fetą with chickpeas is a high-protein vegan dinner with 26g białka ready in under 40 minutes with delicious Mediterranean flavors.
A vegan version of the viral TikTok feta pasta bake boosted with proteins for a nutritious, high-protein dinner.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Wegański zapiekany makaron z fetą
Skład
- 8 uncji Vegan Feta Block
- 4 kubki Pomidory koktajlowe - equivalent 2 pints
- ⅓ kubek Oliwa z oliwek
- 2 Ząbki czosnku - mielony
- 8 uncji Makaron - brutalny
- 1 łyżeczka Oregano
- ¼ łyżeczka Sól
- ¼ kubek Bazylia - posiekane
Opcjonalnie
- 1 mogą Fasola Pinto - 15 uncji / 400g
Instrukcje
- Cook the pasta according to the packaging instructions. Rinse and drain. Set aside.
- Rozgrzej piekarnik do 200°C (400°F).
- In a large oven-safe baking dish, line the cherry tomatoes in a single layer, pour olive oil on top, and sprinkle oregano, minced garlic, salt, and pepper. Toss to coat evenly.
- Place the vegan feta block in the center, flip a few times to coat with olive oil.
- Place the vegan feta dish on the center rack of the oven and bake for 30-35 minutes until the cherry tomatoes burst.
- Remove from the oven, use a fork to roughly mash the feta block and tomatoes together to form a sauce.
- Stir the canned, drained pinto beans and cooked pasta and toss to coat evenly. Sprinkle vegan cheese on top of the dish if you like, and return to the oven for 10 minutes until the dish is warm.
- Stir in fresh basil just before serving.
Odżywianie
Składniki i zamienniki
You just need a few ingredients for this recipe.
- Vegan Feta Block – Use a block of feta that is not just to be eaten cold, some are fine to bake.
- Pomidory koktajlowe – We’re harvesting tons of cherry tomatoes from our veggie garden for fresh tomatoes. You can also use canned tomatoes or sliced large tomatoes.
- Oliwa z oliwek – Any type of olive oil works fine. You can also use other oil, but the best Mediterranean flavors will come from olive.
- Ząbki czosnku – For flavor, I use crushed garlic.
- Makaron – You can use classic wheat pasta, high-protein pasta (edamame, lentil, or beans), or gluten-free pasta made of quinoa, rice, or corn,
- Oregano – Or other Italian herbs.
- Bazylia – Dla większego smaku.
- Fasola Pinto – Pinto beans are optional but bring a lot of protein and a delicious taste to the pasta. You can use any canned, drained beans like cannellini beans, chickpeas, or black beans.
How to Make Vegan Baked Feta Pasta
Making this recipe is super simple for it only takes an oven and a baking pan.
Combine the fresh cherry tomatoes, vegan feta, and olive oil on a large baking pan.
After baking for 30 minutes, crush the tomatoes and vegan feta with a fork.
Baked feta and tomatoes crushed on the pan.
Add the beans of your choice (these are pinto beans).
Cook the pasta of your choice and add them to the pan.
Stir the mixture and serve the pasta with fresh basil leaves.
Wskazówki dotyczące przygotowania posiłku
This recipe is perfect for a high-protein meal prep. When I make it, I bake a lot of tomatoes and feta, enough for 6 servings so that I have a whole week of dinners ready.
You can easily double, triple, or quadruple the recipe and store each serving in a small container. They can be kept in the fridge for 4 days and can be frozen for 3 months if you want to.
Just what I needed for dinner, I was running out of idea (like every day) this was yum!