Vegan Turkish Pasta
Learn how to make this quick and easy vegan Turkish pasta inspired by Anna Paul’s viral recipe. A 20-minute meal packed with smoky, creamy, and fresh flavors.
Ingredients
- 4 servings Pasta of Choice, I used 1 box of Banza's Cavatappi
- 1 box Abbot's Beef, can sub for any other vegan meat
- ¼ Onion, diced
- 4 Garlic Cloves, minced
- 1 tbsp Avocado Oil
- ½ tsp Sea Salt
- 1 tsp Paprika, divided
- ½ cup Vegan Greek Yogurt, I use the brand Kite Hill
- 2 tbsp Vegan Butter, I use the brand Miyokos
- 15 Cherry Tomatoes, quartered
- 2-3 tbsp Fresh Parsley, chopped
Instructions
- Warm avocado oil in your pan then cook the diced onion on a low heat until soft and tender, about 8-10 minutes.
- Meanwhile, pasta in boiled salted water until tender. Set aside.
- When the onions are tender, add in 1 box of Abbot’s (or vegan meat of choice) along with 1/2 tsp paprika. Cook, stirring every so often, until the meat pieces are browned. Feel free to gradually turn up the heat to medium.
- Add the vegan greek yogurt to a bowl and stir in the sea salt and minced garlic. Quarter all of the cherry tomatoes.
- Lastly, add the vegan butter to a small dish with the remaining 1/2 tsp paprika.
- Build your pasta bowl! Add a portion of pasta to a bowl and top with 2 generous dollops of the garlic greek yogurt, the onion beef mixture, a handful of the sliced cherry tomatoes, a drizzle of the paprika butter, and a sprinkle of the chopped parsley. Enjoy!