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Vegan Rasta Pasta Recipe

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4.3 from 67 reviews

A vibrant and flavorful Vegan Rasta Pasta combining tender seitan 'chicken', colorful bell peppers, and a spicy jerk-seasoned coconut milk sauce. This dish is quick to prepare, rich in Jamaican-inspired flavors, and perfect for a satisfying plant-based meal.

Ingredients

Pasta and Protein

  • 400 g (14 oz) uncooked dry pasta
  • 300 g (10 ½ oz) seitan chicken shreds

Vegetables and Aromatics

  • 1 large onion, peeled and thinly sliced
  • 4 bell peppers (use an array of colours), sliced into strips
  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon grated fresh ginger
  • 1 scotch bonnet chilli, deseeded and finely chopped

Seasonings and Liquids

  • 2 ½ tablespoons olive oil (divided)
  • 2 tablespoons dry jerk seasoning blend (more to taste)
  • 1 teaspoon dried thyme (or 4 sprigs fresh)
  • ½ teaspoon turmeric
  • 1 (400 ml/14 oz) tin full fat coconut milk
  • 250 ml (1 cup) vegetable stock
  • 4 tablespoons nutritional yeast
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pan of salted water to a boil, add the pasta and cook for a couple of minutes less than the package instructions to keep it slightly undercooked. Drain and set aside for later use.
  2. Air fry seitan chicken: Toss the seitan chicken shreds with half a tablespoon of olive oil, then place them in an air fryer and cook at 180°C (350°F) for 4-5 minutes until heated through and edges start to crisp.
  3. Sauté onion: In a large pan, heat 2 tablespoons of olive oil and add the thinly sliced onion with a small pinch of salt. Cook for about 5 minutes, stirring frequently, until the onion softens.
  4. Add peppers and aromatics: Add the sliced bell peppers, crushed garlic, grated ginger, and chopped scotch bonnet chilli to the pan. Continue cooking for another 5 minutes, stirring occasionally, until the peppers soften slightly.
  5. Season the vegetables: Stir in the dry jerk seasoning, thyme, and turmeric, cooking for 1-2 minutes while stirring to release the spices’ aromas.
  6. Add liquids and nutritional yeast: Pour in the full-fat coconut milk, vegetable stock, and add the nutritional yeast. Let mixture simmer gently for 2 minutes to blend the flavors.
  7. Combine pasta and seitan: Add the cooked pasta and air-fried seitan chicken to the pan. Continue simmering for about 5 minutes, stirring often, until the pasta finishes cooking and the sauce thickens.
  8. Adjust seasoning and serve: Taste the pasta and add extra jerk seasoning if desired, typically an additional ½ tablespoon. Add salt and pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Seitan chicken can be substituted with tofu or tempeh for variations.
  • Adjust the amount of scotch bonnet chilli according to your heat preference; deseeding reduces spiciness.
  • Using full-fat coconut milk gives the sauce a creamy richness, but light coconut milk can be used for a lighter dish.
  • Jerk seasoning blends vary, so add more or less depending on your spice tolerance.
  • This dish is best served fresh but reheats well the next day.

Find it online: https://recipethrive.com/vegan-rasta-pasta-recipe/