Lemon-Garlic Pasta Salad (Fennel & Sage)

Oliver Pau

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)

Lemon-Garlic Pasta Salad (Fennel & Sage)

Oliver

Servings

2-3

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Italian

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

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    • 1 cup (120 g) Dojo Fresh Fennel & Sage Plant Protein Mix
    • ⅓ cup water
    • 1 teaspoon liquid aminos
    • 1 tablespoon oil (for pan frying)

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    • 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

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      1. In a bowl, add the Fennel & Sage Plant Protein Mix. In a separate cup, combine the water and liquid aminos.

      2. 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.
      3. Heat a wide pan over low heat. Add oil to coat the bottom.
      4. Break the mixture into small crumbles and place them in the pan in a single layer.
      5. Increase heat to medium and cook for 5–6 minutes, stirring regularly, until golden and crispy. Remove from heat and let cool.

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      1. Bring a pot of salted water to a boil.

      2. Blanch broccoli for 1–2 minutes, then transfer to a cutting board and chop into bite-sized pieces.
      3. In the same boiling water, cook the orecchiette according to package instructions. Drain and set aside.

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      1. In a small bowl, whisk together vegan mayo, lemon juice, and minced garlic until smooth.

      2. Combine the cooked pasta, red peppers, broccoli, and meatless crumbles.

      3. Pour the dressing over the top and toss gently to coat.

      4. Season with salt and black pepper to taste. Serve warm, at room temperature or chilled.
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