The ultimate lazy food: vegan gluten-free
one pot pasta :D
I always wanted to try making a one pot pasta recipe, but with me being vegan and gluten-free now, I felt hesitant that I’d be able to make it work. Out of sheer laziness I decided to just wing it and try it once and surprisingly it worked out really well. Eddie scarfed his first serving and almost inhaled the second, then proceeded to tell me that I needed to make a video about this (one so that I’d have the recipe for later, but also I think he just wanted to eat it again =P).
So you have Eddie to thank for this vegan, gluten-free one pot pasta, because I probably would have forgotten the recipe by the time I got around to doing it again.
Now onto some oversharing.
I was talking to a friend last night about feeling like I’m in a weird place. Things are really good, I’m happy. Despite how things have been going, this week I struggled to motivate myself to get out of bed. The smallest of tasks seemed overwhelming, and my anxiety has been through the roof, which results in some pretty awful eczema that cycles into being more anxious about my skin. It’s the greatest vicious circle.
I think it’s a combination of racking up debt since my car needed repairs and I had to get a new computer, working a lot, having a messed up sleep schedule, and feeling pressure to continue the momentum I’ve been seeing on my YouTube channel, and maybe a little bit of feeling isolated because my friends are spread out…
My friend told me that she sometimes feels that way too and that it’s her depression. Which kind of made me think, oh right. That’s a thing I could have. I brushed it away thinking, nah I’ll get over it. I could hear my mom in the back of my head, “Don’t be lazy, just do it.”
It’ll pass and I’ll get back on track, I think to myself. But it’s been a week of this and I’m hardly getting what I need to get done in a timely manner, so I’ve been staying up late to get things off my checklist, and then I wake up feeling weird again.
Depression is definitely a valid illness, and I would never tell a friend who is dealing with depression that they’re being lazy or ridiculous, but for some reason I can’t seem to really apply that kindness to myself, so I’ve just been hoping it goes away.
“Ignoring it doesn’t mean it’s not still there,” she said.
And that’s true.
I should probably talk to someone.
In any case, here’s a slightly more cheerful video of this vegan, gluten-free one pot pasta. It’s really quick to pull together, super customize-able and ultimately lazy-friendly. Enjoy <3
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 tbsp cooking oil of your choice (I used olive)
- 1/2 medium red onion, sliced
- 2 cloves garlic, minced
- 1 jar (680 mL/23 fl oz) vegan tomato basil pasta sauce
- 2 cups water
- 8 oz gluten-free pasta (about 2 1/2 cups measured), I used quinoa pasta
- 1/4 tsp cayenne powder
- 1/4 tsp dried oregano (a big pinch)
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/2 tsp kosher salt (~two big pinches)
- 3 cups fresh baby spinach, washed and spun dry
- Optional: 1 cup vegan beef crumbles (or seasoned tvp)
- 1/4 cup vegan cheese (I used vegan mozzarella shreds, but cheddar works too)
- 2 tbsp nutritional yeast
Instructions
- Over medium heat, cook sliced onion until softened and lightly caramelized. Add garlic and cook until fragrant.
- Add full jar of pasta + 2 cups of water (I put the water in the jar first to get the any residual pasta sauce in the jar). You may need to lower the heat slightly at this point. Add dried pasta and stir to coat.
- Add oregano, parsley, and salt and stir to incorporate, then cook for about 5-10 minutes, depending on your stove (I cooked for 10 minutes on my electric stove, maybe 5 minutes on my gas stove). Stir occasionally to prevent burning on the bottom.
- Once noodles are cooked al dente, stir in baby spinach and add vegan beef crumbles (the kind I have don't need to be cooked, just heated through).
- Stir in vegan cheese and nutritional yeast, and serve!
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