I hope we haven’t infringed on any trademarks with our name for this dish, but we’ve made a vegan take on the classic alphabet pasta in tomato sauce. Most brands have egg whites in the noodles or cheese in the sauce, a no go for us vegans. Here’s an as-close-as-we-can-get-it version for the vegan youngsters, and those of us who are young at heart.
This dish calls for crushed tomatoes, but uses only a small amount from the can, so we made a second recipe for you, our take on the classic canned tomato soup.
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- 5oz/150g Alphabet pasta shapes, cooked according to the package instructions
- ½ cup water
- ½ cup crushed tomatoes
- 2 teaspoons cane sugar
- 1 tablespoon unsweetened soy milk
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon white pepper
- 2 teaspoons nutritional yeast
- ¼ teaspoon blond miso
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water
- Combine all of the ingredients except the cornstarch mixture and noodles in a medium sauce pot and bring to a gentle simmer
- Simmer 5 minutes. Stir the cornstarch mixture well, then whisk it in to the simmering sauce. Cook 1 minute to thicken.
- Stir in the pasta and heat through.
- 28 fl/oz can crushed tomatoes (minus the half cup you used for the alph-noodle-roni)
- 28 fl/oz water (just fill the can)
- ½ cup unsweetened soy milk
- 2 tablespoons cane sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 ½ teaspoons garlic powder
- ¼ teaspoon dry thyme
- ¼ teaspoon white pepper
- 1 tablespoon kosher salt (I know, an ungodly amount)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Combine everything in a medium saucepot (2 quarts or bigger) and bring to a gentle simmer, whisking frequently.
- Simmer 10 minutes
- Remix the cornstarch and water slurry and whisk in to the soup. Simmer 1 minutes to fully cook the starch.