Freezer Meal Recipes / Dinner / Vegan Bacon Persimmon Pasta

Vegan Bacon Persimmon Pasta

I have only rarely enjoyed persimmons and, previously, only in a sweets capacity. When persimmons started showing up for this year's season, I noticed a few pairings of persimmons and bacon. Uh, yum!
4 Servings Meet The Cook Print
Vegan Bacon Persimmon Pasta

Ingredients

  • 2 cups dice Mushrooms
  • 2 tablespoons Maple Syrup
  • 4 tablespoons Soy Sauce
  • 1 tablespoon Olive Oil #1
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Salt
  • 3 teaspoons mince Garlic, Cloves
  • 2 teaspoons Olive Oil #2
  • 2 ¼ cups slice Onion
  • 4 cups Vegetable Broth/Stock
  • 4 cups chunk Persimmon, Fuyu
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 16 ounces Ziti

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine mushrooms, maple syrup, soy sauce, olive oil #1, pepper and salt in a large bowl.
  2. Roast on a baking sheet at 400 degrees for 25-30 minutes. It will resemble bacon.
  3. Brown garlic and onion in olive oil #2 for about 10 minutes.
  4. Add vegetable broth and continue to cook onions until caramelized (about 5-10 more minutes).
  5. Add mushroom and persimmon slices and cook about 5 to 10 minutes over medium-high heat, until persimmons reach desired tenderness.
  6. Drain and mix hot pasta into mushroom and persimmon mixture.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine mushrooms, maple syrup, soy sauce, olive oil, pepper and salt in a large bowl.
  2. Roast on a baking sheet at 400 degrees for 25-30 minutes. It will resemble bacon.
  3. Brown garlic and onion in a bit of olive oil for about 10 minutes.
  4. Add vegetable broth and continue to cook onions until caramelized (about 5-10 more minutes).
  5. Add mushroom and persimmon slices and cook about 5 to 10 minutes over medium-high heat, until persimmons reach desired tenderness.
  6. Allow to cool.
  7. Divide into freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook pasta according to package directions.
  2. Reheat in a sauce pan for about 5-10 minutes.
  3. Drain and mix hot pasta into mushroom and persimmon mixture.

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