One Pot Vegan Harissa Noodle Soup

One Pot Vegan Harissa Noodle Soup

I love one-pot recipes and when I discover one that works, I think sharing it with you guys is a public duty (haha). As much as I love to cook, I don’t love the clean up, although I’ve found that practicing mindfulness when washing dishes makes it more of an enjoyable process.

What does practicing mindfulness look like when doing dishes you may ask? For me, it means carefully washing each dish and making sure to treat it respectfully. It means not looking ahead and rushing to be done. It means feeling grateful (for having the dishes I need in the first place) and enjoying the experience instead of hating it. Tip: The next time you wash dishes, try doing it mindfully and see how/if it changes the task for you.

Still, I’ll always be extra grateful for one-pot meals.

This twist on a chili mac features smoky seasonings like chili powder, paprika and cumin with hearty vegetables such as sweet potatoes and tomatoes. Chickpea pasta provides extra vegetables and protein and this meal can easily be made vegan by using nutritional yeast.

One Pot Vegan Harissa Noodle Soup

A spicy and smoky one-pot soup perfect for chilly nights.
Prep Time10 mins
Cook Time20 mins
Course: dinner, pasta, Soup
Keyword: easy, one-pot
Servings: 4 servings

Ingredients

  • 6 cloves garlic minced
  • 1 serrano or jalapeno pepper minced (optional)
  • 1-2 large sweet potato sliced
  • 1 can fire roasted tomatoes
  • 1 can organic corn rinsed and drained
  • 2 tbsp harissa paste or hot sauce
  • 2.5 cups Banza chickpea pasta (or your preference)
  • 1-2 tbsp nutritional yeast
  • 1 tsp maple syrup
  • 2 cups vegetable broth
  • 2 cups water
  • chili powder
  • smoked paprika
  • onion powder
  • cumin
  • cayenne
  • oregano
  • salt/pepper

Instructions

  • Heat up large stove pot on med heat with avocado or olive oil. Add in minced garlic, serrano or jalapeno pepper and cook until soft. Add chili powder, paprika, onion powder, cumin, cayenne, oregano and salt until fragrant (3-5 minutes).
  • Add 4 cups broth (2 cups veggie stock + 2 cups water) and harissa paste and let boil.
  • Once boiling, add in the sweet potatoes, fire roasted tomatoes and corn and cook until potatoes are slightly soft.
  • In the same pot, add the Banza pasta and bring to a boil. Once boiling, reduce the temperature to a simmer and let cook until both the pasta and potatoes are done. (If planning to make leftovers, cook pasta in a separate pot and combine with soup when ready to serve).
  • Add nutritional yeast (or cheese of choice if not vegan), hot sauce, maple syrup and adjust any seasonings. Garnish with cilantro and serve immediately.

Intuitive Cooking Tips:

  • Taste you as go. Delicious flavors are built up and developed throughout the cooking process. Start with your aromatics and then season and taste repeatedly.
  • Don’t have harissa paste? Use your favorite hot sauce instead! Hot sauces that are smokier will be especially good in this recipe as it boosts the already-smokey seasonings we’ll be using.
  • Making leftovers? Store the pasta separately from the broth as it’ll absorb and bloat otherwise.
  • Feel free to omit the maple syrup if desired (it balances out the smokey heat with some sweetness).
  • Sub your favorite cheese for the nutritional yeast or add both!

I hope you enjoy this one-pot meal as much as I did!

In community,

Grace



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