Our Three Most Standard Vegan Noodle Recipes of All Time


Everyone loves pasta recipes, even in summer after an active day. Here we have put together the three most popular pasta recipes that are vegan, healthier for you, and delicious and easy to make. If you love these recipes, sign up for a plant-based recipe from the daily newsletter. in your inbox for more great breakfast, lunch, dinner and dessert ideas.

This stroganoff takes the traditional beef stroganoff dish and makes it healthier. We love this recipe from The Vegan ABCs Cookbook by Lisa Dawn Angerame because it removed dairy and animal products but kept the same flavors and spices. In this recipe, you’ll enjoy the stroganoff over curly pasta, which has incredible texture. This twist on a classic dish is the perfect way to get your meat-loving friend to try a vegan recipe.

This dish is gluten free too! In this recipe we use oyster mushrooms and shiitake mushrooms because they have the “meatiest” texture and would really fool any carnivore if they were seasoned in this special way. Prepare this dish in 30 minutes or less and serve it to your best friend who thinks they can’t live without meat – it will take seconds!

This may be an unlikely pasta dish since it’s a soup, but this recipe from The Plant-Based Cookbook by Ashley Madden is one of our favorites due to its unique flavor profile. Thai dishes complement a plant-based diet, as tofu is often the main ingredient, especially in a meatless pad thai. The soy-based protein contains 8 grams of protein per 100 grams of tofu to help you stay full longer. When you take your first spoonful of the noodle soup, you will smell and taste the sweet aroma of lemongrass, leaving your taste buds with a rich, warm lemony aftertaste.

You can’t go wrong with any of these three recipes, especially if everyone can enjoy them, as diet restrictions are not an issue. Let us know which recipe is your favorite by sending a DM @thebeet or emailing us at info@thebeet.com.

Vegan Portobello Stroganoff

For 4



  • 2 tbsp (30 ml) good olive oil
  • 2 tbsp (28 g) vegan butter
  • 4 Portobello mushrooms, stems and gills removed and cut into large pieces
  • 1 small onion, thinly cut into quarter moons
  • 2 cloves of garlic, squeezed 2 teaspoons (5 g) paprika
  • 1 tbsp (15 ml) tamari
  • 1 tbsp (5 g) nutritional yeast
  • ½ cup (120 ml) vegan white wine
  • ½ cup (120 ml) unsweetened vegan plain yogurt
  • 2 tsp (10 ml) grainy mustard


  • ½ lb (227 g) curly pasta


  • Fresh parsley, chopped
  • Fresh chives, chopped


  1. Heat a cast iron or nonstick pan over medium-low heat. Add oil and butter and melt. Add the mushrooms, onions, garlic and paprika. Cook, stirring occasionally, until the mushrooms have released their moisture and have significantly reduced in size and the onions are soft, about 10 minutes. Season with tamari and nutritional yeast.
  2. Deglaze the pan with the white wine and cook for about 2 minutes, until most of the wine is soaked up. Add yogurt and mustard and stir until the sauce is evenly creamy.
  3. In the meantime, prepare the pasta. Bring a large pot of salted water to the boil and cook the pasta according to the instructions on the packet. Drain the pasta and put it back in the saucepan.
  4. Serve the pasta with stroganoff and a pinch of parsley and chives.

Reprinted with permission from The Vegan ABCs Cookbook by Lisa Dawn Angerame, Page Street Publishing Co. 2021. Copyright: Alexandra Shytsman

Mushroom & broccolini with pasta

Recipe developer: JD Raymundo for The Beet

Preparation time: 10 mins

Cooking time: 10 mins

Total time: 20 minutes

Servings: 4 people


  • 5 oz rice noodles
  • 2 tbsp olive oil
  • 2 cups of King Oyster Mushrooms, sliced ​​lengthways
  • 2 cups of shiitake mushrooms, sliced
  • 3 cups broccolini, halved
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried basil or 1 handful of fresh basil chopped
  • 2 stalks of green onion, chopped

For the sauce

  • 2 tbsp tamari
  • 2 tbsp dark soy sauce, substitute for more tamari if made gluten-free
  • 3 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp agave


  1. Cook your rice noodles as directed on the package. While the pasta is cooking, prepare the sauce by mixing all the ingredients in a bowl. Once the pasta is cooked, drain it and set the pasta and sauce aside.
  2. In a large non-stick pan, heat 2 tablespoons of oil over medium heat. Once hot, add your oyster mushrooms, shiitake mushrooms, and broccolini. Fry for 3-5 minutes. Add salt, black pepper and basil to the pan and fry for another minute.
  3. Add your pasta, sauce, and green onions. Stir until everything is evenly mixed and coated with the sauce. Keep stirring until the sauce begins to thicken slightly. Remove from heat and garnish with more spring onions and a pinch of sesame seeds. Enjoy!

Thai curry noodle soup

Makes 4–6 servings


  • 1 package (12-14 ounces) organic extra firm tofu, pressed and cut into -inch cubes
  • ½ cup cashew nuts soaked in water for 2-3 hours
  • 1 yellow onion, diced
  • 4 cloves of garlic, chopped
  • 1 tablespoon of finely grated ginger
  • 1 Thai chilli, thinly sliced ​​(omit for less spicy)
  • 1 large red pepper, pitted and cut into thin strips
  • 6 ounces shiitake or cremini mushrooms, thinly sliced
  • 2 tablespoons of curry powder (mild for less spicy)
  • 2 pieces of lemongrass, halved lengthways
  • 6 cups low-sodium vegetable stock
  • 3 cups bite-sized broccoli florets
  • 2 nests (3.5 ounces) of brown rice noodles
  • 2-3 tablespoons of tamari
  • 2-3 tablespoons of freshly squeezed lime juice

Optional sets:

  • 1 bunch of coriander or mint, sliced ​​spring onions, siracha, sliced ​​red peppers, enoki mushrooms


  1. While you are pressing the tofu and soaking the cashews, prep all of the vegetables and set them aside. In a large saucepan, fry the onion with a few tablespoons of water for 5 to 7 minutes, or until the onion is translucent.
  2. Add garlic, ginger, Thai chilli, red bell pepper, mushrooms and curry powder and sauté for another 3 to 5 minutes, adding water as needed.
  3. Add lemongrass and vegetable stock and bring to the boil. After boiling, reduce to a simmer and let simmer, partially covered, for 10 minutes.
  4. Now add the tofu cubes and broccoli and let simmer for another 5 minutes, partially covered, until the broccoli is light green and tender. Add the vermicelli and stir.
  5. Turn off the heat and remove 1 cup of stock from the saucepan and place in a high speed mixer. Drain the cashew nuts, discard the soaking water and place in the blender with the stock. Blend until completely smooth. Pour the cashew mixture back into the pot and stir in 2 tablespoons each of tamari and lime juice. Remove and discard lemongrass stalks. Taste and adjust tamari and lime as needed. The noodles should now be cooked.
  6. Divide the soup into bowls (use tongs to hold the vegetables and pasta, and a ladle for the broth). Garnish as you wish!
  7. Variations: Increase the cashews to 1 cup for a creamier soup or reduce them for a lighter version. Skip the cashews for a clear broth or a nut-free option.

Recipe excerpt from the vegetable cookbook. Copyright © 2021 by Ashley Madden. Photography by Ashley Madden. Used with permission from Skyhorse Publishing, Inc.