Veggie Crumbles with Bowtie Pasta and Kale


Serving Size:
1-1/3 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian
  • Lower Protein


  • 1 cup onion
  • 1 tablespoon olive oil
  • 12 ounces frozen veggie crumbles
  • 1/3 cup water
  • 2 teaspoons Italian seasoning blend
  • 4 cups low-sodium vegetable broth
  • 8 ounces whole wheat bowtie pasta
  • 2 cups kale
  • 1/8 teaspoon red chili flakes
  • 1/2 cup plain, low-fat Greek yogurt


  1. Chop the onion and kale.
  2. In a large skillet heat the olive oil over medium heat. Sauté the onion until tender. Stir in the veggie crumbles, 1/3 cup water and Italian seasonings. Cover and cook until crumbles for 4 minutes.
  3. Pour 2-1/2 cups chicken broth into the mixture and bring to a boil.
  4. Add pasta and cook and stir over medium high heat until broth is absorbed, about 10 to 12 minutes. Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.
  5. Remove skillet from heat and stir in Greek yogurt. Serve hot. 

Helpful hints

  • This recipe was analyzed with Morningstar Farms® Grillers® Crumbles™. Soy protein products vary greatly in potassium content. Always check the label for potassium content if available.
  • Many soy-based vegetarian protein products contain a significant amount of sodium. To keep total sodium low try to use other low sodium ingredients in your recipes that include these products.
  • Use pasta of choice--whole wheat or refined, farfalle, fusilli, macaroni, orecchiette, rotini or shells.

Nutrients per serving

Calories 300

Protein 19 g

Carbohydrates 40 g

Fat 7 g

Cholesterol 2 mg

Sodium 353 mg

Potassium 390 mg

Phosphorus 270 mg

Calcium 80 mg

Fiber 8 g

Renal and renal diabetic food choices

  • 2 meat
  • 2 starch
  • 1 vegetable, low potassium 

Carbohydrate choices


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