Cheesy Eggplant & Kangkong Pasta (Vegan)
Servings 6
Ingredients
- 1 pack pasta (any of your choice)
- 794 g (1½ lbs) chopped red tomatoes canned or fresh
- 1 lb eggplants chopped into small pieces
- 1 cup (100g) soy veggie crumbles or textured vegetable protein (I used soy veggie crumbles)
- 1 handful kangkong leaves, stems removed (water spinach or regular spinach)
- 5 cloves garlic crushed
- ½ small yellow onion diced
- 2 tbsp vegan butter (or olive oil)
- ½ tsp red chili flakes (optional)
- 2 tsp sugar (optional)
- 2-3 tbsp grated vegan parmesan (any non-dairy cheese; I used Violife)
- fresh basil thinly sliced (for garnish or substitute with dried basil)
- salt & pepper to taste
Instructions
- Prepare the chopped eggplants beforehand. On a medium sized baking tray or sheet pan, place the eggplant on a single layer. Sprinkle pinches of salt on each piece. Cover with a paper towel and allow the liquids to release for about 30 minutes - 1 hour. Wipe off the salt when ready to cook.
- In salted water, boil pasta according to package instructions or, ideally, to al dente (or slightly undercooked). Turn off heat and do not drain out pasta water.
- On a separate skillet or sauté pan preheated to medium heat, coat ½ a tablespoon of vegan butter onto the pan. sauté half of the crushed garlic and stir. Toss in the eggplant and sauté until it has softened or slightly browned. Toss the kangkong leaves and stir until it has wilted. Set aside.
- Using the same pan or skillet, drop a tablespoon of butter (or olive oil). Coat all around. Sauté the remaining crushed garlic and onions. Sauté until onions are fragrant and transparent. Add in the soy or TVP crumbles and mix. Drop in tomato chunks and stir. All the the chunks to simmer. If you are using canned tomatoes, try your best not to add in the liquids of the tomato yet. Add add your tomatoes first and gradually add liquids until you reach a desired consistency for your sauce (I like my sauce running a little thinner and not too heavy). Allow to simmer for about 4-5 minutes in medium heat. Season with salt, pepper, chili flakes, and sugar (optional) to taste. Toss in the eggplant and kangkong mixture.
- Strain pasta noodles directly from the pasta water and into the tomato sauce. Fold into sauce until it is fully coated. Add 3-4 tablespoons of pasta water into the pasta and mix. Sprinkle vegan parmesan (or your choice of non-dairy cheese). While the pasta is still hot, toss in the remaining butter or olive oil (optional) and fold into the mix.
- Turn off heat. Add thinly sliced fresh basil (or substitute with dry) to finish with red chili flakes.
Notes
If you are using fresh tomatoes for pasta, be sure to pick out the most vibrant red tomatoes for the best results. Using fresh tomatoes can be tricky in terms of picking ripeness but worth it if you get the best quality tomatoes.
I resort to using canned tomatoes for convenience (and it is usually picked at its peak ripeness before packaging) but would ensure that the canned tomatoes I purchase are organic, BPA free, and no salt added.