By now you should know that I’m all about the easy. I love eating vegan, but I don’t like the complicated recipes. What’s easier than a one-pot meal? Probably nothing.
Especially since there’s no chopping involved in this recipe. I’m not kidding! You can make this one with one arm while holding your child in the other. We all know how the world can seem like it’s ending for them right around supper time. My daughter clings to my legs and cries till I pick her up sometimes. But then I’m stuck with unchopped veggies, not sure what to do. The last thing I want is one of her fingers to end up on the cutting board. On those particularly tough nights, this is my go-to recipe. Best of all, I only have one pot to clean after supper. Woohoo!
Can’t make it now? Pin this image to save it for later!
The first time I made this recipe, I used orzo, but I found they became too soft too fast. I also made it too spicy. My daughter didn’t eat much, even though she usually handles spices pretty well. Even my husband said it was too hot. I drank (soy) milk with mine.
I also tried with a slow cooker but found it to be completely useless since I couldn’t add the pasta till near the end anyway. It was much faster to make on the stove. Haven’t found a good vegan recipe yet to start using my slow cooker again. Haven’t used it since I became vegan! Hmmm…sounds like a challenge I should accept.
Wonder how difficult this recipe is? Here it is: dump all the ingredients except for the pasta in a big pot. Heat till simmering. Add pasta. Cook until Al Dente, or however you prefer your pasta. Serve with vegan cream cheese, enchilada sauce, and coriander. That’s it! I swear! You don’t believe me, do you?
Here’s a pic of the first step.
And now for the second step.
And now it’s in a bowl in front of me, ready to eat!
Now, if you really want to add some steps to this meal, you can always make some fresh biscuits. I won’t stop you. I might even enable you. Just follow this link for the recipe. They are also so quick to make that you won’t be adding any time; you can squeeze these in while your pot is simmering. However, you will be adding some dishes to wash! But hot biscuits from the oven are the best on a cold night, so those biscuits will be worth it!
Nothing beats a delicious and easy recipe that can be made with one hand and one pot. Enjoy this vegan-friendly one-pot Mexican pasta that everyone will love!
- 1/2 cup Green Salsa
- 1 cup Mild Salsa
- 1 can 796ml Diced Tomatoes
- 1 can 341ml Corn
- 1 can 540ml Black Beans
- 2 cups Veggie Broth
- 4 cups Fusilli
- Enchilada Sauce (optional)
- Vegan Cream Cheese (optional)
- Coriander (optional)
Add the salsas, diced tomatoes, and veggie broth to a large pot.
Drain black beans and add to pot.
Add the can of corn without draining it.
Bring to a simmer and let simmer for a few minutes.
Add pasta and cook until Al Dente or softer, according to your preference.
Serve with enchilada sauce, vegan cream cheese, and coriander. These fixings are optional, but I promise they are delicious and worth adding!