Hearty Homemade Vegan Rigatoni with Seitan Meatballs & Cashew Parmesan

2 weeks ago

Hearty Homemade Vegan Rigatoni with Seitan Meatballs & Cashew Parmesan: An Easy Dairy-Free Comfort Food Recipe

Craving a truly satisfying pasta dish that's both hearty and entirely plant-based? Look no further! This incredible recipe for homemade vegan rigatoni with flavorful seitan meatballs and a rich, creamy cashew parmesan is designed to be your go-to for a comforting, meat-free, and dairy-free meal. Whether you're a seasoned vegan, looking to explore more plant-based options, or simply seeking a delicious and wholesome dinner, this dish promises to deliver. As one happy diner exclaimed, "Yum 🤤!! Pasta looks so delish!!!" – and you'll agree!

This recipe tackles the common challenges of finding satisfying vegan alternatives for classic comfort foods. Our homemade seitan meatballs offer a fantastic, chewy texture and savory depth, while the cashew parmesan brings that beloved cheesy richness without any dairy. It’s perfect for a cozy weeknight dinner, a special family meal, or when you want to impress guests with a truly exceptional vegan creation. Get ready to transform your kitchen into an Italian-inspired haven!

What You'll Need

Equipment

Large pot for pasta
Large pan or Dutch oven for sauce and meatballs
High-speed blender for cashew parmesan
Mixing bowls

Ingredients

For the Seitan Meatballs:

1 cup vital wheat gluten (often available at health food stores)
1/4 cup chickpea flour
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup vegetable broth (or water)
2 tablespoons soy sauce or tamari (for gluten-free option)
1 tablespoon olive oil

For the Cashew Parmesan:

1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained, or overnight in cold water)
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon himalayan salt

For the Pasta & Sauce:

1 pound rigatoni pasta (or other preferred shape)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of chilli flakes (optional, for a kick!)
Fresh parsley or basil for garnish (optional)
Salt and black pepper to taste

Instructions

Step 1: Prepare the Seitan Meatballs

In a large bowl, whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, dried oregano, and black pepper.
In a separate bowl, combine vegetable broth, soy sauce (or tamari), and olive oil.
Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms.
Knead the dough gently for about 1-2 minutes until it comes together. Do not over-knead, as this can make the seitan tough.
Divide the dough into small, golf-ball-sized portions and gently roll them into meatballs. You should get about 18-20 meatballs.
Heat a large pan with a tablespoon of olive oil over medium-high heat. Brown the seitan meatballs on all sides, about 2-3 minutes per side. They don't need to cook through, just get a nice crust. Remove from pan and set aside.

Step 2: Make the Cashew Parmesan

Drain the soaked cashews thoroughly.
Combine drained cashews, nutritional yeast, garlic powder, and salt in a high-speed blender or food processor.
Blend until a fine, crumbly, parmesan-like texture is achieved. Scrape down the sides as needed. Set aside.

Step 3: Cook the Pasta and Sauce

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, use the same pan from the meatballs (adding a little more olive oil if needed) to sauté the chopped onion over medium heat until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, and chili flakes (if using). Bring the sauce to a simmer.
Add the browned seitan meatballs to the simmering sauce. Reduce heat to low, cover, and let the meatballs simmer in the sauce for 15-20 minutes, allowing them to absorb the flavors and cook through.
Once the meatballs are cooked, add the drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Season with salt and pepper to taste.

Step 4: Serve

Serve generous portions of the rigatoni and seitan meatballs.
Top generously with the homemade cashew parmesan.
Garnish with fresh parsley or basil, if desired. Enjoy your truly delicious, homemade, and hearty vegan meal!

Ingredients laid out for a recipe

Variations & Adaptations

Gluten-Free Option: Simply use your favorite gluten-free pasta and ensure your soy sauce is replaced with tamari.
Add Veggies: Boost your nutrition by simmering finely chopped carrots, bell peppers, or spinach into the tomato sauce alongside the meatballs. Mushrooms also make a fantastic addition!
Spice It Up: For those who love heat, increase the amount of chilli flakes or add a dash of your favorite hot sauce to the sauce.
Quick & Easy: If you're short on time, you can use high-quality store-bought vegan meatballs instead of making your own seitan version.
Nut-Free Parmesan: For a nut-free alternative, consider a sunflower seed or pumpkin seed based "parmesan" by blending toasted seeds with nutritional yeast, garlic powder, and salt.

Tips & Hacks

Perfect Seitan Texture: When making seitan, avoid over-kneading. Just enough to bring the dough together will result in a tender, meaty texture. Too much kneading can make it rubbery.
Creamy Cashew Parmesan: For the absolute smoothest cashew parmesan, ensure your cashews are properly soaked. If you're in a hurry, soak them in hot (almost boiling) water for 15-20 minutes. Otherwise, cold water for at least 4 hours or overnight works best.
Flavor Layering: Don't rush the simmering process for the meatballs in the sauce. This allows them to fully absorb the rich tomato flavors, making them even more delicious.
Batch Cooking: Make a double batch of seitan meatballs and freeze half for a quick meal prep solution next time!