Ingredients

The following ingredients have 4 Servings
  • 5 to 7 cups kale, cleaned and chopped
  • 1 ¼ cups low-sodium vegetable broth *
  • 1 ¼ cups water
  • 1 Tablespoon reduced-sodium tamari *
  • 1 Tablespoon apple cider vinegar
  • ¼ teaspoon Dijon mustard 
  • ¼ cup nutritional yeast
  • 1 teaspoon tahini *
  • 1 – [ 15 oz. can ] navy beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 ¼ teaspoon smoked paprika (+/-) *
  • 1 teaspoon dried oregano
  • 1/8 to ¼ teaspoon dried crushed thyme leaves *
  • ¼ to ½ teaspoon sea salt (+/-) *
  • 1/8 to ¼ teaspoon black pepper
  • Pinch to ¼ teaspoon red pepper flakes (optional)
  • 10 oz. GF spaghetti * (or pasta of choice)
  • Freshly chopped parsley
  • Vegan Parmesan Cheese

Instruction

  • Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  • Measure out the Herb/Spice ingredients (except the red pepper flakes) into a small bowl, mix well, set aside.
  • In a large ceramic/enamel-lined skillet or similar skillet, add all the Base Ingredients (except the kale and navy beans) and the Spice/Herb Mix, stir to combine, bring to a boil, then immediately lower to a simmer, add the chopped kale and navy beans, place a lid on the skillet and simmer on low for 5 minutes to soften the kale.
  • After 5 minutes, remove about ¼ cup or so of navy beans and mash them, then return to the skillet to slightly thicken the sauce. Then simmer for a few minutes.
  • Test the tenderness of kale, continue to simmer until the kale has reach the desired tenderness. Then add the pasta and red pepper flakes, stir well to combine and heat through. Cover the skillet and remove from the stove and allow to sit for 5 minutes to allow the pasta to absorb the sauce.
  • Serve with freshly chopped parsley and/or with Vegan Parmesan Cheese.