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A Top-Notch One Pot Vegan Recipe
It is often difficult to decide what to make for dinner. It is usually frustrating and challenging to come home after a long day at work and stare at a pantry that has basic staples, crackers, and a variety of carbs. Sometimes you don’t feel like cereal or a PB&J sandwich. Sometimes something comforting, hot, and cozy is calling your name. Especially in the winter, when it’s cold and damp and all your soul is calling for is a generous serving of awesome – Maybe a one pot vegan recipe?
This One Pot Vegan Recipe’s Benefits
Here is a vegan recipe that is sure to please. It’s from a Greek Canadian gal who has made it her mission to create simply delicious vegan recipes. This one pot dish can be made in under an hour and keeps well for almost a week in the refrigerator if kept in an air tight container. It is simply delicious and I wouldn’t change a thing.
It’s a wonderful mix of fresh vegetables, tofu, and noodles with a beautiful blend of spices that come together all in one pot. The best part is that you probably already have a lot of these ingredients in your pantry, and if you don’t, then you just add them to that weekly shopping list so that they are ready for your meal prep day.
Imagery taken from iHerb.com, where you can purchase nutritional yeast
Nutritional Yeast: What Is It and Why Use It?
This vegan dish also includes nutritional yeast, which is a nutty tasting deactivated yeast and a plant-based eater’s cheesy dream. It’s often used as a substitute for parmesan cheese, and mixed in anywhere you’d like to add that distinctive umami taste. Along with its many uses, this vegan superfood also has a lot of nutritional benefits. In just 1/4 of a cup you will be adding 8 grams of fiber and 16 grams of protein in addition to B vitamins like B12, B6, and folate which boost energy levels, promote good digestion and cell growth. This can definitely be a staple part of anybody’s diet – not just a vegetarian’s or vegan’s.
Including Vegan Recipes in Your Diet Can Be Beneficial
The wonder of this soup is the depth of flavor created with the wonderful spices and fresh ingredients. Vegan or vegetarian dishes do not have to be bland or boring. Consider adding one to two vegetarian or vegan meals to your weekly menu rotation. They can provide just as much nutritional value and flavor as their animal-based counterparts, except you’ll be decreasing the saturated fat that can be artery clogging. You can also feel good about moving a few steps closer to climate-friendly eating. Now what’s not to like about that?
Vegan or vegetarian dishes do not have to be bland or boring.
I hope you enjoy this recipe as much as I do. Share it with family and friends. You won’t regret that you did!
One Pot Vegan Recipe for Coconut Curry Soup*
- Author: Maria Koutsogiannis
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 tbsp. coconut oil
- 1 medium sized white onion, finely chopped
- 1 red pepper, finely chopped
- 3 cloves of garlic, finely chopped
- 1-2 inch cube of ginger, grated or finely chopped – skin removed
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1 cup butternut squash, cubed
- 3 tbsp. red curry paste
- season to taste
- 1/2 tsp chili flakes – add as little or as much as you’d like
- 1 can coconut milk
- 4–6 cups boiling water (more if you find the soup is too thick)
- 2 tsp. veggie stock paste
- 2 tbsp. nutritional yeast – Maria used Bob’s Red Mill
- 1 tbsp. coconut aminos
- 1 cup cubed tofu (optional)
- 45g uncooked vermicelli rice noodles
- garnish with: fresh cilantro, lime, jalapeños pepper and red onion
Instructions
- Into a large soup pot add coconut oil and heat for 20-30 seconds on medium-low heat before adding the white onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
- Now add peppers and cook for 1-2 minutes before adding garlic, ginger, curry and cumin. Cook for 3-5 minutes. The longer you let them cook, the more fragrant the soup. Now add the butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
- Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chili flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till well combined and then bring mixture to a boil.
- Once bubbling add your noodles and reduce heat. Cook noodles per package instructions.
- Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
This will last for up to 5 days in a tight sealed container in the fridge.
If you’d like to try more lunch or dinner recipes, like this one pot vegan soup recipe, that can help you meet your health goals, download my free guide on 5 Easy Cool Dinners, by signing up for my newsletter here or check out my regular cooking videos here.
*Recipe from https://www.foodbymaria.com/coconut-curry-soup/. Nutritional Yeast can be found in your local health food store or online. Imagery of nutritional yeast for this article was taken from iHerb.com, where you can find nutritional yeast for purchase.
