Viva La Vegan!

black soybean pasta with pine nuts


6 garlic cloves, crushed

10 cherry tomatoes, halved or quartered

1/2 cup oil

1 tbsp rosemary

1 tbsp basil

1 tbsp oregano

227g Nutrition Kitchen Whole Black Soybean Pasta

2 eggplants (aubergine), salted, rinsed and thinly sliced

1 red capsicum (pepper), thinly sliced

4 bunches bok choy

1 cup pine nuts


Boil water in a saucepan

Add soybean pasta and cook until soft

Drain in a colander and put aside

Heat oil in saucepan or wok

Add garlic cloves, tomatoes and herbs

Add eggplant and capsicum, cook with lid on medium heat for 15-20 mins

Stir through bok choy and pine nuts

Add pasta to serve

Serves 3-4 people

Recipe and photo © Leigh-Chantelle 2006

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