Veganuary Tip--If you don't like beans a lot, try bean-based pasta! Edamame Spaghetti with Veggies & Tahini Dressing Recipe

Hey guys!  I hope everyone is enjoying the weekend.  I have a little break before I go out to enjoy celebrating a dear friend's birthday, so I figured I would share a quick idea for an easy vegan meal!  I know quite a few people trying out the #veganuarycontest this month.  This recipe is a great way to satisfy a pasta craving, but also satisfy some protein and fiber requirements. ;)

I know plenty of people who do not love beans.  I used to be one of them.  Crazy since now I eat beans in at least two meals a day!  It can also be a little tough on people if they are not used to eating high amounts of fiber to incorporate a lot of whole beans to start.  Luckily there are a lot of bean-based pastas on the market that are a great option to make your pasta a bit healthier, and it is also really filling.  Since it is slightly processed to be broken down into pasta, I personally feel like it does digest a little bit easier than whole beans so it can be a great way to start out as you work your way up to eating more beans and legumes.

The big thing to look out for is ones that do not have any added filler or extra junk ingredients.  The one I used for this recipe had only one ingredient--organic edamame.  One serving has 11 grams of fiber and 25 whopping grams of plant-based protein.  I fill out my bowl with lots of vegetables and a delicious sauce to round out my meal.  If you are allergic to or avoid soy, there are varieties made from lentils, chickpeas, and black beans that all have similar nutritional content.

I have been able to find different pastas at my local Whole Foods, Kroger, Publix, Sprouts and this big box at Costco.  If you can't find any locally, you can always order some online if you really want to try it out!

Edamame Spaghetti with Veggies & Tahini Dressing

Makes about 6 servings

• 16-ounces edamame or other bean-based pasta, dry
• 1 large head bok choy, chopped & green leaves separated from stalk
• 1/2 head of red cabbage, chopped
• 1 orange or yellow bell pepper, seeded & chopped
• 2 cloves fresh garlic, minced
• 1/2 teaspoon ground ginger
• 1 batch tahini dressing (recipe here)

Cook your pasta according to package directions (mine only took about 5 minutes).  Drain and set aside.

Meanwhile, cook your bok choy stalks, cabbage, bell pepper, garlic and ginger in a skillet over medium heat for about 10 minutes, or to desired softness.  Remove from heat and add in the bok choy greens to lightly wilt.

Once the vegetables and pasta are done, mix together with the tahini dressing.  Adjust seasoning to your liking.

I hope you are all doing well on your #veganuary journey thus far!  If you want to see more posts like this, check out @lolzwithlisa for her original contest post here.  She has been posting some great articles and recipe ideas this first week of the month, and of course there are lots of year-round vegans blazing the trail on Steemit every day!