Creamy Vegan Red Pepper Harissa Pasta

Spicy? Check. Flavorful? Check. Healthy? Vegan? Gluten Free? Simple?! Check, check triple check! This bowl of noodley goodness is tasty, healthy, EASY, fast, and sure to delight your whole family! I took my traditional Vegan Mac + Cheese recipe and added some more VEGGIES and some HEAT for a flavorful dish you’re going to love. If you haven’t tried harissa before, it’s a bold, spicy, smoky pepper paste that adds an abundance of flavor and is perfectly mellowed when combined with cauliflower and cashews. Check out how I used it in the sauce recipe below, and definitely add this to your menu next week. One of the best parts about this veggie-packed recipe is it requires ZERO chopping! Also, did I mention dinner will be on the table in 20 MINUTES and you’ll be set with delicious leftovers?! You’re welcome!

Creamy Vegan Red Pepper Harissa Pasta

A creamy, spicy, and flavorful plant based gluten free pasta full of veggies and bold harissa flavor!
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: gluten free vegan pasta, vegan dinner, vegan mac and cheese, vegan pasta
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Saucepan
  • Blender

Ingredients

  • 1 1/2 C cauliflower
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1/2 C raw cashews
  • 2 red bell peppers
  • 1 carrot
  • 2 TBSP harissa
  • 1/2 C water or plant milk make sure your plant milk is unflavored and unsweetened
  • 1/4 C nutritional yeast very different than baker's yeast. adds a wonderful cheesy flavor and is a great source of B12
  • 2 TBSP tapioca flour ok to sub cornstarch or arrowroot flour. helps achieve a thick, creamy, stretchy cheesy texture
  • 1 TBSP white miso paste adds a cheesy umami flavor
  • 1 lemon, juiced
  • 1/2 tsp salt and pepper
  • 2 tsp balsamic vinegar
  • 4 servings gluten free pasta of choice
  • 2 TBSP fresh basil, chiffonaded

Instructions

  • Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water. Boil for 15-18 minutes until VERY tender. Cauliflower and carrot should be extremely soft.
  • Halfway through boiling veggies, begin cooking pasta. When pasta is aldente drain and set aside, reserving 1/2 C of pasta water.
  • Drain veggies/cashews and add to a blender with water and remaining ingredients except pasta and basil. Blend for 1-2 minutes until super smooth and creamy. Pour sauce into saucepan and cook over low heat to thicken and achieve a stretchier texture. Add pasta water as needed.
  • Add cooked pasta to saucepan and toss to coat and heat through. Serve hot with fresh cracked pepper and a sprinkle of fresh basil.
Tried this recipe?Let us know how it was!

Better Than Takeout Sesame Cauliflower

Today’s easy to accomplish goal: Making sure Meatless Monday is NOT boring!! 🙌🏼 Every day is Meatless Monday around our house, and whether you’re a fellow vegan, trying to reduce the amount of animal products you consume, or just looking for an AMAZING recipe – you’re going to love this bowl!

This delightfully crispy, flavorful, takeout-style sesame cauliflower is truly TO DIE FOR! What makes it better than takeout?! Well, it’s just as delicious, way healthier (baked not fried, refined sugar free, and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!

Your friends and family (and your taste buds!) will have no idea this recipe is a healthier, gluten-fee spin on your fav takeout dish because it’s just that GOOD! They will be begging for more.

Better Than Takeout Sesame Cauliflower

A healthy, gluten free, vegan spin on a classic takeout favorite – sesame chicken! This oven-baked recipe uses a lightly breaded, tender cauliflower instead of chicken for a crispy on the outside soft on the inside texture, and is coated in a flavorful sweet and savory sesame sauce!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American, Asian
Keyword: better than takeout, cauliflower wings, crispy cauliflower, sesame cauliflower, sesame cauliflower bowl, vegan cauliflower
Servings: 4
Author: jackfruitfulkitchen

Equipment

  • Oven
  • Baking Sheet
  • Sauce Pan
  • Mixing Bowl

Ingredients

  • 1 head cauliflower, cut into medium-sized florets, stems removed

Batter

  • 3/4 C water or plain plant-milk make sure your plant milk is unsweetened and unflavored
  • 1 C brown rice flour gluten free all purpose works well too
  • 1 TBSP liquid aminos or tamari
  • 1 tsp garlic powder
  • 1/2 C GF breadcrumbs

Sesame Sauce

  • 1/4 C liquid aminos or tamari
  • 1/4 C sweetener of choice coconut sugar, maple syrup, swerve, agave, etc.
  • 3 TBSP sesame seeds
  • 1 TBSP sesame oil
  • 1 TBSP fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 TBSP chili garlic sauce
  • 1 TBSP tomato paste
  • 2 TBSP rice vinegar
  • 1 tsp chili flakes optional
  • 1/8 tsp salt and pepper
  • 2 tsp tapioca flour, arrowroot powder, or cornstarch combined with 2 TBSP water

To Serve

  • 1 TBSP sesame seeds
  • 3 green onions, sliced
  • 2 C jasmine rice cooked according to package
  • 2 bunches broccolini steamed

Instructions

  • Preheat oven to 400 degrees.
  • Line two baking sheets with parchment paper and spray lightly with olive oil to coat.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Prepare sesame sauce by adding all ingredients except tapioca flour to a small saucepan. Bring to a steady simmer and let thicken. Mix tapioca flour with water and stir into sauce little by little until desired texture is achieved.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
  • Serve hot with steamed rice and broccolini.

Notes

*This recipe is best eaten right away but can be reheated in the oven (for best results) or the microwave.
* The sauce and batter can be prepped ahead of time.
Tried this recipe?Let us know how it was!