½teaspoonof black pepper(freshly-cracked, or ground), divided
½poundof textured soy
2cupsof boiling-hot waterplus more for boiling pasta
1½poundof whole-wheat pasta
3tablespoonof olive oil
1white onion(large), cut into strips
½poundof white button mushroomsclean and sliced
2garlic clovescrushed
1teaspoonof chili flakes (optional)
1teaspoonof oregano(dry leaves)
1cupof soy milk
1 dozenfresh basil leaveschopped
½cupof vegan parmesan cheese
Instructions
Step 1: Cook the tomatoes
Heat oven to 200 ºC [400 ºF].Place the tomatoes on a baking tray. Sprinkle with a pinch of salt and a pinch of pepper. Cook in the oven for 15-20 minutes (until the skin is wrinkled and broken).
Step 2: Add the water
Re-hydrate the textured soy by adding 2 cups of boiling-hot water to it. Let it rest for 15 minutes. Set aside.
Step 3: Boiling the pasta
Boil the pasta al dente with 2 teaspoons of salt added to the water. Follow the instructions in the package.Once boiled, drain and discard all but a cup of the water of the boiling water.
Step 4: Add the ingredients
While the pasta boils, in the skillet, heat the oil over low heat. Add the onion and cook and stir until the onions become translucent.Increase the heat to medium and add the mushrooms and garlic. Cook and stir for a minute.
Step 5: Cook
Remove the textured soy from the water, squeezing to release as much water as possible. Add the textured soy to the pan and cook and stir for a minute.Add tomatoes, chili peppers, and oregano. Cook and stir for two more minutes. Add the soy milk, cook and stir until the liquid has reduced to half. Season it with salt and black pepper to taste. Add the basil leaves.
Step 6: Serving
Toss the pasta and the sauce. Scoop into a serving bowl and sprinkle with vegan parmesan.
Cook's notes
It is possible to buy vegan whole wheat pasta. Just make sure to check the ingredients on the label, some do not contain eggs, but may contain trace of eggs if they are made in the same machinery as regular pasta.