Vegane High Protein Pasta

Vegan High Protein Pasta

Fancy a super tasty and nutritious meal? Then this delicious high protein pasta is just the thing for you. With lots of fresh vegetables and delicious spices, this recipe is guaranteed to be a tasty highlight that's not just perfect for preparing for your juice cleansebut also ideal as a follow-up. You can find out which ingredients you need and how to make the pasta yourself in this article. Below you will find the cooking video with our chef Michi. 

Ingredients (4 portions):

500g chickpea pasta

100g soy shreds

1 tsp vegetable stock

300ml boiling hot water

frying oil

2 cloves of garlic 

1 red onion & 2 shallots

30g dried tomatoes

3 medium carrots

1 fennel bulb

1 red bell bell pepper

250g canned tomato pieces

250ml water

240g kidney beans

2 tsp Italian herbs

1 tsp paprika powder

1 tsp turmeric

1 tbsp coconut blossom sugar

salt & pepper

100g baby spinach

Vegan parmesan



  1. Cook the pasta according to the instructions on the packaging
  2. Boil 300ml of water and mix the soy shreds and vegetable stock in a bowl. Then pour in the hot water and leave the shreds to infuse for 10 minutes
  3. Finely chop the garlic, onion and shallots
  4. Heat a large pan with frying oil. Sauté the onion and garlic until translucent. Then add the sun-dried tomatoes and stir everything carefully
  5. Cut the carrots into slices, the fennel into cubes and the peppers into strips
  6. Add the tomato pieces (from the tin), kidney beans, softened soy shreds and Italian herbs to the pan along with the chilli, salt & pepper, carrots, fennel and bell pepper strips
  7. Add approx. 250 ml of water and stir in
  8. Optionally add turmeric and coconut blossom sugar and simmer everything together for 20 minutes
  9. Add the baby spinach towards the end of the cooking time
  10. Place the cooked pasta on a plate and serve with the sauce
  11. Decorate with vegan cheese and parsley as desired

Nutritional values (per portion):

668 kcal

90g carbohydrates

38,3g protein

14,5g fat

Recipe video: 





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