Pasta e fagioli with pancetta from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 175) by Miyoko Schinner

  • dried porcini mushrooms
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  • tofu
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute white onion for yellow onion, canned crushed tomatoes for fresh tomatoes, other leafy greens for kale, soy sauce for Bragg liquid aminos, olive oil for pumpkin seed oil, the book's "King trumpet mushroom bacon" (P.205) or store-bought vegan Italian sausages for the book's "Pancetta", and the book's "Hard Parmesan" (P.236) or "Quickie nut Parm" (P.177) for vegan Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white onion for yellow onion, canned crushed tomatoes for fresh tomatoes, other leafy greens for kale, soy sauce for Bragg liquid aminos, olive oil for pumpkin seed oil, the book's "King trumpet mushroom bacon" (P.205) or store-bought vegan Italian sausages for the book's "Pancetta", and the book's "Hard Parmesan" (P.236) or "Quickie nut Parm" (P.177) for vegan Parmesan cheese.

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