Lemon-Garlic Pasta Salad (Fennel & Sage)
Oliver PauShare
Lemon-Garlic Pasta Salad with Meatless Sausage Crumbles is a fresh, high-protein twist on the classic Italian orecchiette with sausage and broccoli. This easy vegan pasta salad is made with our savory Fennel & Sage Plant Protein Mix, which creates flavorful meatless sausage-style crumbles in minutes. Tossed with orecchiette, broccoli, red bell pepper, and a creamy lemon-garlic dressing, it’s a satisfying, protein-rich dish that’s perfect for summer picnics, meal prep, or a light yet hearty lunch.
Lemon-Garlic Pasta Salad (Fennel & Sage)
Oliver
Rated 5.0 stars by 1 users
Cuisine
Italian
Author:
Oliver
Servings
2-3
Prep Time
15 minutes
Cook Time
20 minutes
This Lemon-Garlic Pasta Salad with Meatless Sausage Crumbles is a fresh, high-protein, plant-based twist on the classic Italian orecchiette with sausage and broccoli. This easy vegan pasta salad is made with our savory Fennel & Sage Plant Protein Mix, which creates flavorful meatless sausage crumbles in minutes. Tossed with orecchiette, broccoli, red bell pepper, and a creamy lemon-garlic dressing, it’s a satisfying, protein-rich dish that’s perfect for summer picnics, meal prep, or a light yet hearty lunch. Whether you're looking for a healthy vegan pasta salad or a creative way to enjoy plant-based protein, this recipe delivers bold flavor and nourishing ingredients in every bite.
Ingredients
Meatless Sausage Crumbles
- 1 cup (120 g) Dojo Fresh Fennel & Sage Plant Protein Mix
- ⅓ cup water
- 1 teaspoon liquid aminos
- 1 tablespoon oil (for pan frying)
Pasta Salad
- 1 cup orecchiette pasta
-
¼ cup vegan mayo
- 1–2 cloves garlic, finely minced
-
Juice of ½ lemon
- ½ red bell pepper, diced
- ½ cup broccoli florets
- 1 tablespoon oil (for pan frying)
- Salt, to taste
- Black pepper, to taste
Directions
Make the Meatless Sausage Crumbles
In a bowl, add the Fennel & Sage Plant Protein Mix. In a separate cup, combine the water and liquid aminos.
- Gradually stir the liquid into the mix using a fork. Stop when the mixture is just moistened—no dry powder should remain. If needed, add extra water 1 teaspoon at a time until the texture is consistent. Let it rest while you heat the pan.
- Heat a wide pan over low heat. Add oil to coat the bottom.
- Break the mixture into small crumbles and place them in the pan in a single layer.
- Increase heat to medium and cook for 5–6 minutes, stirring regularly, until golden and crispy. Remove from heat and let cool.
Cook the Pasta and Broccoli
Bring a pot of salted water to a boil.
- Blanch broccoli for 1–2 minutes, then transfer to a cutting board and chop into bite-sized pieces.
- In the same boiling water, cook the orecchiette according to package instructions. Drain and set aside.
Assemble the Salad
In a small bowl, whisk together vegan mayo, lemon juice, and minced garlic until smooth.
Combine the cooked pasta, red peppers, broccoli, and meatless crumbles.
- Pour the dressing over the top and toss gently to coat.
Season with salt and black pepper to taste. Serve warm, at room temperature or chilled.