Hey guys! I’ve been creating a recipe using gluten-free pasta for the last little while and now I can share it with you! I don’t eat a strictly gluten-free diet, but I know there are people that do, and many do this due to gluten allergies, and I like to try to accommodate as many people as I can with my recipes (while sticking to vegan recipes).
I’m using a gluten free pasta by the brand Catelli. It is really easy and quick to prepare, and it has a good texture, unlike some other gluten-free foods, which can be dry and starchy. I am overall super impressed with their products and am excited at how well this recipe worked out! They also sell sauces. I’ve seen their products in quite a few places. If you’re in Canada, I’ve seen then in Sobeys, Atlantic Superstore and I believe I also saw them at Shoppers.
This is how I make the pasta and it has turned out great each time! (with the Catelli Penne pasta):
- Add however much dry pasta you want into a pot.
- Add twice as much water.
- Bring to boil, lower to low heat, cover with a lid and cook for 8-10 minutes.
- Strain cooked pasta and rinse with warm water. Prepare as desired and you’re done!
When I was thinking of what kind of pasta dish to make, I tried to think of something a little more creative. My first instinct was “Pasta with a bunch of vegan melted cheeeeese”, which would be delicious, but not much of an innovative recipe. I was also thinking of making a pizza crust out of the pasta with some kind of marinated tofu on top. Then I thought, “What’s better than crispy dough with toppings on top? Crispy dough with fillings inside!” It’s more portable and more fun to eat (well, to me). So, I decided to make crispy Gluten Free Vegan Tofu Teriyaki Samosas using Catelli penne pasta as the primary dough base! Teriyaki is usually very high in sodium and high in sugar, so I decided to make a low-sodium, sugar-free version!
Some info about Catelli Gluten Free Pasta:
- Made from white rice, brown rice, corn and quinoa.
- Free of Cholesterol, preservatives and GMOs
- Available in 4 different cuts: Spaghetti, Fusilli, Penne and Macaroni
- Produced in a Gluten Free facility
- Certified by the Canadian Celiac Association’s Gluten-Free Certification Program
- Low in Sodium
- Add all ingredients except the last one and heat in a pot on medium-low for a minute or two. Add in the cornstarch and water mixture and continue heating while stirring until the sauce thickens. Remove from heat and set aside.
- block of firm tofu, excess water squeezed out
- coconut oil
- corn starch
- sesame seeds
- Tear tofu into bite-sized pieces. Place in a bowl and spray with coconut oil. Put some corn starch and sesame seeds in a small bowl and coat each piece of tofu in the corn starch.
- Cook the tofu in some coconut oil in a non-stick skillet or bake tofu on some aluminum foil on a baking sheet at 350F for 25-30 minutes.
- asparagus, ends cut off and the rest cut into thirds
- ¼ small onion, peeled & finely chopped
- 4-5 mushrooms, sliced
- ¼ red & yellow bell pepper, sliced
- garlic clove, minced
- 1” peeled ginger, minced
- Prepare all the veggies. Heat a non-stick skillet, cook the garlic and ginger for a minute and then add in the rest of the ingredients. Lastly, add in the cooked tofu and teriyaki sauce and stir to evenly coat.
- Add all ingredients except for the flour in a blender and blender until smooth.
- Add mixture into a bowl, add in the flour and mix until fully combined. Add in more flour 1 tbs at a time if the mixture is still really sticky.
- Separate dough into 3 pieces. Place covered in the fridge until you’re ready to make the samosas. If you are, continue to step 4.
- Get out a cutting board, sprinkle with a bit of flour and roll out a piece of the dough. You don’t want it super thin – try to make it around ½” thick. Place some teriyaki stir fry filling in the middle and lightly wet the edges of the dough to help seal it. Fold the left side over and then the right. Finally, fold up the bottom and make sure everything is fully sealed.
- Heat a bit of coconut oil in a non-stick skillet and cook each side of the samosa for a few minute son each time, or until it is crispy and brown. Repeat with the last 2 samosas. You can place the cooked samosas on some paper towel to soak up excess oil.
- 1:2 ratio Black Rice to water
- chinese broccoli
- coconut oil / sesame oil
- Add black rice and water in a pot and bring to a boil. Reduce heat to low, cover and cook for 60 minutes.
- For the Chinese broccoli, chop off the ends, cut the rest in half or in thirds and stir fry in a small amount of oil for a few minutes until tender.
You can get creative and add whatever filling you’d like to the samosas! I made some afterwards using some veggie fried rice:
Thanks so much for reading! <3