Vegan One Pot Pasta with Veggie Sausage, Sun dried Tomatoes, and Artichoke

vegan one pot soup

Vegan One Pot Pasta with Veggie Sausage, Sun dried Tomatoes, and Artichoke

vegan one pot soup

 
When it comes to vegan one pot pasta, not only is it so quick and easy to make, it is perfect for fall. Did I mention the sausage vegan as well? I am a huge advocate of making cooking fun! What I mean is, what are the chances you are going to want something if it comes with five pages of directions? 

 one pot soup vegan

 
This pot pasta is easy as pie, and just as the name suggests, it only uses one pot. I personally love how you can throw all the fresh ingredients in one pot and be done with it. Feeding our bodies with pure plant-based foods goes beyond just satisfying an empty tummy. Eating plant-based is good for your soul, body, and mind as well.

 
vegan one pot soup 
 vegan one pot soup
This recipe is inspired by my 3 month-year-old, because when it comes to cooking and a new baby, you want fast and easy recipes. The faster the better. This vegan pot pasta is not only fast but it is also nourishing. Plue this is also a great recipe for the coming winter and fall months if you live in the northern hemisphere like I do. As things begin to cool down and the body craves more heartier meals, this is my go-to dish. I hope you like it as much as I do! Be sure to write in the comments below, your own version of a one pot vegan meal! 
 
Vegan One Pot Pasta with Veggie Sausage, Sun dried Tomatoes, and Artichoke
Ingredients
  1. 1 onion peeled and chopped
  2. 4 cups of pasta shells
  3. 2 tbsp of extra virgin olive oil
  4. 3 vegan sausages
  5. 1 can of artichoke hearts, halved
  6. 1 cup of cherry tomatoes, halved
  7. 1 handful of sun dried tomatoes
  8. 4 ¼ cups of water
  9. ⅓ cup of vegetable broth
  10. ¼ cup of non dairy cream
  11. 1 cup of baby spinach (fresh)
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Instructions
  1. In a large pot or skillet heat the olive oil.
  2. Cut the vegan sausage into chunks and toss them in the pan along with all of the chopped onion and let it brown for a few minutes.
  3. Once you have browned your sausage and the onions seem tender throw in the pasta, water, tomatoes, sundried tomatoes, artichoke, and vegetable broth.
  4. Bring to a boil then cover and simmer for 12 minutes or until pasta is cooked.
  5. Then add in the non dairy cream and spinach and mix for another minute, then serve!
  6. *If you serve immediately used a slotted spoon to drain any leftover broth.
  7. Or you may leave the broth and have a pasta soup consistency.
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Plant Based Cooks http://www.plantbasedcooks.com/
 
My name is Natalie Frazier I am a certified vegan health coach, mom, and wife! I have been vegan for three years now, and it’s been the most amazing thing I have ever done. My body and mind have never been in better shape or health. I have such a passion for helping people to go plant-based. My detox program and meal plans have been endorsed by the one and only Dr. Neal Barnard. My passion for health carries over to all areas of my life. I recently became a new mom, and I am planning to raise my baby boy vegan, and I am literally dying for him to eat solids so we can experiment…but on the other hand, I totally want him to slow down with the whole getting bigger thing. I am also an independent consultant for Arbonne. I am committed to using all cruelty-free products from skincare to protein powder. Everything I use that is vegan certified and botanically based. I love to go to the beach, drink wine and workout when I am not recipe crafting or working with clients! 
For more recipes and healthy tips visit my website here: www.NatalieKfrazier.com 
natalie-k-frazier

 

 

 

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