Easy Veggie Burger Pasta Bowls (A Plant-based Recipe)
Broccoli, pasta, shishito peppers, and chopped veggie burgers seasoned with berbere make these Veggie Burger Pasta Bowls a filling, delicious, quick, and easy plant-based fusion meal.
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A vegetarian, I'm not. However, ever so often, my daughter and I take a break from our rotation of chicken curry and air-fried fish to indulge in a vegetarian week.
During those vegetarian weeks, I usually meal prep on a Sunday and whip up 3-4 vegetarian dishes to make it easier on us.
However, as much as I might like to think that I can meal prep like a boss, I cannot!
And usually when Thursday comes around, our stockpile of sautéed, curried, and charred vegetables has dwindled to zilch!
With all my prepped meals gone. I usually resort to making a frozen pizza or some veggie burgers.
Sometimes it's just fries and veggie burgers piled high with a generous serving of sweet chili sauce or beet onion jam, tomatoes, lettuce, and grilled onions.
And, other times, I want a more comforting weekend meal, so I cook those veggie burgers and toss them into a quinoa or pasta bowl, like these Veggie Burger Pasta Bowls.
Beyond Meat Plant-Based Burger Patties are my veggie burger of choice.
Over the years, I've followed package instructions and prepared juicy Beyond Meat Plant-Based Burgers to look like they are rare in the middle.
And, then there are other times when I've sautéed up Beyond Meat Plant-Based Burgers so they are nice and crispy on the outside and juicy inside, then cut them up and tossed them into Veggie Burger Pasta Bowls like you see here.
For these Veggie Burger Pasta Bowls, I used Sprouts pea pasta, broccoli, and some shishito peppers along with Berbere seasoning. I talk more about what Berbere seasoning is and why I love it so much in this post.
Why these Veggie Burger Pasta Bowls are so good
They are made with fewer than 10 ingredients,
They are quick,
So delicious,
Satisfying and comforting,
And an easy meal to whip up any day of the week!
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Steps to make these:
Let's start by making some pasta. Bring some water to a boil. Add a pinch of salt to the water. Then add in the pea protein pasta and let it boil for 7 minutes.
While that's boiling, let's start the veggie burgers. I added a tablespoon or so of oil to a pan and then added 2 of the veggie burgers to the pan. I sprinkled each with a bit of berbere. I let them cook over medium heat for about 5 minutes on one side. I flipped them.
While the veggie burgers cooked for another 5 minutes, I took the boiled pasta off the stove. I drained the pasta and set the pasta in a large bowl. I added a tablespoon of oil to the pasta and gave it a good stir.
When the veggie burger is done cooking, I removed it from the heat and roughly chopped it, and added it to the bowl with the pasta.
Then, I added 1 more tablespoon of oil to the pan used to cook the veggie burgers and placed it over medium heat. Then I added the broccoli to it. I added some Berbere seasoning onto the broccoli and let it saute for about 10 minutes, stirring often. When done, I tossed the broccoli into the bowl with the pasta and veggie burger.
Then, I added yet another tablespoon of oil to the pan used for the broccoli and then added in the shishito peppers. I sprinkled them with berbere and sauteed them for about 10-12 minutes or until charred, stirring every 4-5 minutes.
When the shishito peppers were done, I seasoned them with salt and pepper and added them to the bowl with the pea pasta and broccoli. I gave all these ingredients a gentle stir.
All that was left was to garnish this Veggie Burger Pasta Bowl with fresh parsley, and we dug in!
Substitutions
These Veggie Burger Pasta Bowls are so versatile, too.
You can substitute the pea pasta for regular wheat pasta.
Swap out the broccoli and shishito peppers for a couple of cups of mixed frozen veggies or edamame and chickpeas.
Substitute the Plant-Based Burger burgers with beef burgers or chicken burgers.
Cannot find berbere? Then use harissa, or some smoked paprika, coriander, and oregano.
The variations are endless.
Looking for more pasta dishes?
Then make sure you check out this Grilled Avocado Sundried Tomato Pasta Salad, this Coriander Butternut Squash Pasta, or this Easy One-pot Curry Noodle recipe!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Ingredients
- 2 Beyond Meat Burgers
- 3 tablespoon olive oil
- 2 cups broccoli
- 3 teaspoon Berbere seasoning
- 10 Shishito peppers
- 1 cup pea pasta ((I used Sprouts brand))
- Salt and pepper to taste
- Optional - parsley for garnish
Instructions
- Add a tablespoon of oil to a pan over low heat. Add 2 Beyond Meat Burgers to the pan and cook them over low heat for about 6 minutes. Flip and cook for another 5-6 minutes so burgers are deliciously crispy.
- Add 1 ¼ cups of water to another pan and bring to a boil. Add a teaspoon of salt to boiling water and 1 cup of pea pasta and let boil for about 7 minutes.
- When done, drain pasta, rinse with cold water and set in a large bowl. Toss pasta with a smidge of oil and set aside.
- Then, add 1 more tablespoon of oil to another pan and place it over medium heat. Then add the broccoli to it. Sprinkle 1 teaspoon of Berbere seasoning onto the broccoli and let saute about 10 minutes, stirring often.
- Remove broccoli from pan, season with salt and pepper, and set in the large bowl with the pea pasta.
- Add in another tablespoon of oil to the pan used for the broccoli and then add in the shishito peppers. Sprinkle them with 1 teaspoon pf berbere and saute for about 10-12 minutes or until sharred. Make sure to stir every 4-5 minutes.
- When shishito peppers are done, season them with salt and pepper and add them to the bowl with the pea pasta and broccoli.
- When Beyond Meat Burgers are done, slice them and add them to the large bowl with pea pasta, broccoli and shishito peppers.
- Garnish with fresh parsley and enjoy.
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LOVE THIS!!