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Vegan Cajun Pasta topped with sliced seitan cutlet

Vegan Cajun Pasta

  • Author: Liz Madsen
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan


Creamy, spicy, and flavorful, this Vegan Cajun Pasta may just be your new favorite dinner. Enjoy on its own or top it with seitan chicken.




  • 1 pound pasta of choice (use gluten-free if needed) (see note 2)
  • 3 cups vegan chicken or vegetable broth (see note 3)
  • 1-14.5 oz can fire roasted diced tomatoes (or regular tomatoes)
  • 1 small sweet or yellow onion, quartered and sliced
  • 2 medium bell peppers (any color), quartered and sliced
  • 4-6 green onions, sliced, white and green parts separated
  • 1-3 tsp Cajun seasoning, to taste (see note 4)
  • ½ cup - ¾ cup coconut milk / cashew cream / sunflower cream, optional

Optional protein:


  1. Saute onions: In a large nonstick pot over medium high heat, start sauteing your onion. I use water for this, but feel free to use oil if you prefer. Saute the onions until they become translucent, about 3-4 minutes. 
  2. Add peppers & spices: Throw in the peppers and cajun seasoning and saute for 2 minutes. 
  3. Add green onions & tomatoes: Then, throw in the white parts of your green onion and the fire roasted tomatoes. Stir well, and cook for 2 minutes.
  4. Add pasta and broth: Now add the pasta, and all but half a cup of the broth. Keep this on reserve.
  5. If using a protein: If you are using soy curls or chickpeas, you could add them now, but since I added seitan chicken at the end I didn’t write it into the recipe.
  6. Cover and cook: Give it a thorough stir, turn the heat down to medium, and cover. Cook for 8 - 12 minutes, stirring frequently and ensuring there is enough liquid. Add a little only if all the liquid gets soaked up. Every pasta is different, so it’s good to have a little on reserve. Note if you run out liquid again you can just add a little water until there’s just enough to keep the dish moist.
  7. Make it creamy: Once the pasta is fully cooked, taste it and adjust any seasonings if needed. Pour in the coconut milk / cashew cream / sunflower cream, stir well, and add the green parts of the green onion.
  8. Serve: Serve and top with sliced seitan chicken or other if desired.
  9. Store: Refrigerate leftovers in an airtight container 3-5 days.


  • Note 1: Prep time does not include seitan chicken on top. Instructions provided as a note in the recipe on that page. You could definitely start those before you start this, and the vegan chicken would be almost done when you were done with the pasta, especially if you waited to start this till you had all the veggies chopped and ingredients prepped.
  • Note 2: You can use any pasta you like. If you’re gluten-free, use a good gluten-free pasta you’ve cooked with before. I hear good things about this brown rice pasta. Bean-based pastas like Banza are also a good choice. Since this is a one pot pasta, and we’re not going to drain it, I recommend using a short pasta like penne or rotini as opposed to spaghetti.
  • Note 3: Instead of cooking the pasta, I cooked it in broth which is great, because we’re not draining it so all that flavor is going directly into the pasta. I used vegan chicken broth as opposed to veggie broth here for the flavor. I personally love Better Than Bouillon No Chicken Base (and mix it with hot water) as it keeps better and is more economical than carton vegan chicken broth. You can absolutely use prepared vegan chicken broth or even just vegetable broth though!
  • Note 4: If you can’t find Cajun seasoning, you can also make your own. It might even be better to make your own if you can’t handle spicy food… You can leave the spice out completely. To make your own Cajun seasoning you can mix smoked paprika, salt, garlic powder, onion powder, nutritional yeast, dried oregano, dried thyme, ground mustard seed, and cayenne pepper (leave out for no spiciness). There are a bunch of recipes online if you need to do this.
  • Note 5: Possible proteins include seitan chicken, vegan sausage (store bought or I have a recipe for some delicious vegan sausages), tofu, soy curls, chickpeas, or a store-bought vegan chicken like Nuggs (my personal fav, if not making my own).
  • Category: Entree
  • Method: Stove top
  • Cuisine: American, New Orleans

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Sugar-Free, Can Be Gluten-Free, Vegan Cajun Pasta