A vegan version of the viral Tiktok Feta pasta bake boosted with proteins for a nutritious, high protein dinner. Bean swaps- you can use any canned, drained beans like cannellini beans, chickpeas. or skip beans completely. I added beans for a boost of proteins in this dish. Gluten-free – use a gluten-free pasta made out of quinoa, rice or corn Protein boost -swap the pasta for pulse pasta like red lentil pasta
Ingredients and Substitutions
You just need a few ingredients for this recipe.
Vegan Feta Block – Use a block of feta that is not just to be eaten cold, some are fine to bake. Cherry Tomatoes – We’re harvesting tons of cherry tomatoes from our veggie garden for fresh tomatoes. You can also use canned tomatoes or sliced large tomatoes. Olive Oil – Any type of olive oil works fine. You can also use other oil, but the best Mediterranean flavors will come from olive. Garlic Cloves – For flavor, I use crushed garlic. Pasta – You can use classic wheat pasta, high-protein pasta (edamame, lentil, or beans), or gluten-free pasta made of quinoa, rice, or corn, Oregano – Or other Italian herbs. Basil – For more flavor. Pinto Beans – Pinto beans are optional but bring a lot of protein and a delicious taste to the pasta. You can use any canned, drained beans like cannellini beans, chickpeas, or black beans.
How to Make Vegan Baked Feta Pasta
Making this recipe is super simple for it only takes an oven and a baking pan.
Meal Prep Tips
This recipe is perfect for a high-protein meal prep. When I make it, I bake a lot of tomatoes and feta, enough for 6 servings so that I have a whole week of dinners ready. You can easily double, triple, or quadruple the recipe and store each serving in a small container. They can be kept in the fridge for 4 days and can be frozen for 3 months if you want to.
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