Rancho Vegetariano

🛒 Ingredients

• #Base & Vegetables;
• 250 g short pasta (macaroni, elbow, or penne).. 2 medium potatoes, peeled and cut into chunks
• 2 carrots, peeled and thickly sliced.. 1 small turnip or parsnip, peeled and cubed
• 1 large onion, chopped.. 2 cloves garlic, crushed
• 1 ripe tomato, chopped or 150 g canned chopped tomatoes
• 2 tbsp olive oil.. 1 tbsp tomato paste.. 1 tsp sweet paprika
• ½ tsp dried oregano.. 700 ml vegetable stock
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• #Plant‑Based “Meat”;
• 200 g firm seitan or soy chunks
• 100 g vegan sausage or smoked tofu, sliced (optional, for extra depth)

👩‍🍳 Instructions

1. 1

   Sauté the base: Heat olive oil in a large deep pot or casserole dish over medium heat. Add the onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant — do not let it brown.

2. 2

   Build flavour: Add the tomato paste, sweet paprika, oregano, salt, and pepper. Stir well and cook for 2 minutes to release the spices’ aroma. Add the seitan/soy chunks and vegan sausage (if using), and cook for 3–4 minutes, turning occasionally until lightly golden at the edges.

3. 3

   Simmer: Add the potatoes, carrots, turnip, and chopped tomato. Pour in the vegetable stock, bring to a gentle boil, then lower the heat, cover, and simmer for 15 minutes until the vegetables start to soften.

4. 4

   Add pasta: Stir in the uncooked pasta, cover again, and simmer for another 15–18 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed into a rich, thick sauce.

5. 5

   Finish & serve: Taste and adjust seasoning if needed. Turn off the heat and leave covered for 5 minutes to rest. Ladle into bowls, scatter generously with fresh parsley, and enjoy warm with crusty bread if desired.