You can have this easy, tasty vegan one-pot cheesy taco pasta on the table in under 30-minutes! It's loaded with flavour, needs just a handful of simple ingredients, and can be made in your Instant Pot or on the stovetop.
2 ½cupsvegan meat crumbles(gluten-free, if needed)
2tablespoonstaco seasoning
1 ½cupsprepared salsa
12ouncesdry rotini pasta(gluten-free, if needed)
3 ¼cupsvegetable broth
1 ½cupsvegan cheese shreds
¼cupfresh cilantro or parsleyfinely chopped
Instructions
Instant Pot Method:
Set your Instant Pot to sauté and add oil. Once heated, add the onions and sauté until softened, about 3-4 minutes.
Add the vegan meat crumbles and sauté for another minute.
Add taco seasoning and stir to coat the onions and crumbles.
Add salsa and stir again. Add rotini pasta and broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 3 minutes (timing will vary based on type of noodles you are using, see info above). Pot will take roughly 10 minutes to come to pressure.
When the pressure cooking time has ended, press cancel and carefully open the pressure release valve to manually release the pressure.
Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
Add vegan cheese shreds and stir to combine. Add cilantro or parsley and stir again. Serve immediately.
Stove Top Method:
Over medium high heat and add oil to a large pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.
Add the vegan meat crumbles and sauté for another minute.
Add taco seasoning and stir to coat the onions and crumbles.
Add salsa and stir again. Add rotini and broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
Bring mixture to a boil, stir, lower temperature, cover, and simmer.
When pasta has absorbed the liquid and is cooked through, remove the pot from the heat.
Add vegan cheese shreds and stir to combine. Add cilantro or parsley and stir again. Serve immediately.
Notes
IMPORTANT: If making in your Instant Pot / pressure cooker, please read all of the info above about how to figure out the proper cooking time, based on the type of pasta you're using.
This recipe makes 4-5 servings (depending on how large you make each serving).
Use your favourite prepared, jarred salsa.
Use your favourite vegan cheese shreds. I like to use pepperjack flavoured shreds for the extra spice.
If you're not gluten-free, one 340g package of Yves veggie ground round will work. You can also use the Mexican flavour and omit the taco seasoning.
Cooking time above is based on the stove top method. Cooking time for the pressure cooker method is 10 minutes prep + 3 minutes cook time + 10 minutes to come up to pressure (23 minutes total).
Nutrition info is for 1 serving (of 4) prepared as the recipe is written and without any toppings. I used cilantro, low sodium broth, low sodium salsa and gluten-free rotini. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.