Creole noodles (vegan)
This vibrant Creole noodle dish is a comforting, plant-based meal that delivers deep, savory flavors with a gentle kick of heat. The combination of tender okra, hearty kidney beans, and fresh tomatoes creates a lush, slightly thickened sauce that clings perfectly to the spirals or shells. Infused with aromatic herbs and a touch of hot pepper, it offers a satisfying texture contrast between the soft vegetables and the firm pasta. It’s an ideal weeknight dinner for busy families or a delicious, make-ahead lunch that tastes even better the next day. Simple, wholesome, and deeply satisfying, this recipe brings the warmth of Southern cooking to your table without any animal products.
Description
This vibrant Creole noodle dish is a comforting, plant-based meal that delivers deep, savory flavors with a gentle kick of heat. The combination of tender okra, hearty kidney beans, and fresh tomatoes creates a lush, slightly thickened sauce that clings perfectly to the spirals or shells. Infused with aromatic herbs and a touch of hot pepper, it offers a satisfying texture contrast between the soft vegetables and the firm pasta. It’s an ideal weeknight dinner for busy families or a delicious, make-ahead lunch that tastes even better the next day. Simple, wholesome, and deeply satisfying, this recipe brings the warmth of Southern cooking to your table without any animal products.
Ingredients
- 1 medium onion, chopped
- 1 medium bell pepper, cut in 1-inch wide strips
- 2 Tbsp oil
- 2 cups chopped tomatoes, lightly drained (fresh, canned, or mixed)
- 2 cups sliced okra (or green beans), cut in 1-inch pieces
- 4 fresh parsley sprigs
- 2 tsp minced fresh hot pepper
- 5 tsp dried basil (or a few fresh leaves, chopped)
- 5 tsp salt (reduce if tomatoes are salted)
- 3 cups cooked noodles or whole wheat spirals or shells
- 2 cups cooked kidney or pinto beans, drained
Directions
- 1 Sauté onion and bell pepper in oil in a 3-quart pot for 5 minutes to soften.
- 2
Add tomatoes, okra (or green beans), parsley, hot pepper, basil, and salt.- 3
Cover and simmer for 15 minutes until vegetables are just tender.- 4
Add pasta and beans and simmer uncovered for 10 minutes.NoteFor 3 cups of noodles, cook 2.5 cups (5 oz) pasta in boiling salted water for 10 minutes or until barely tender. This can be done either in advance or while the sauce simmers.
If the sauce seems too thick, add more liquid such as a can of tomato sauce or V-8 juice.
This dish reheats well in the microwave, making it excellent for work lunches.
Some enjoy a little Parmesan cheese on top, though this is not vegan.
Adjust the amount of hot pepper or sauce to your preferred spice level.
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