Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / LIGHT MEALS / Vegan Harira for Ramadan

Vegan Harira for Ramadan

April 12, 2021 by Ellen Kanner Leave a Comment

Vegan Harira is made with nourishing ingredients making it the perfect soup for breaking a fast.

Ramadan begins tonight at sundown. It’s strangely early this year, but as ever, it’s 30 days of reflection and prayer, of fasting from dawn to dusk, of returning to yourself and your family, a time to pledge your faith anew.

 

Vegan Harira in a bowl.

Tradtionally, the day’s fast is broken with olives and dates, nutrient-dense and native throughout the Middle East and Morocco, followed by a bowl of harira.

After a day of fasting — or any kind of challenge (and we’ve had a few, haven’t we?)— vegan harira is simple, soothing, sustaining, just what your body craves. It’s warming by way of cumin and turmeric, but not spicy hot. Every family has its own recipe.  You can make it elegant with a pinch of saffron or ras el hanout, a blend of up to two dozen spices and botanicals, you can make it simple and straightforward. I make a plant-based pot of it. Harira’s variations are endless, governed only by personal taste and availability of fresh ingredients. Seasonal and local is not a new concept. For centuries, that’s all anyone knew.

Harira sustains the body because it’s made with ingredients that are humble but whole, nourishing and recognizable. It sustains the soul because it has a rich cultural and culinary history that goes back centuries. It connects us to each other, This is the real meaning of soul food. It’s food that’s meant to be shared, that lets us know we’re not alone in the universe.

Wishing everyone Ramadan Mubarek, peaceful Ramadan.

 

 

Vegan Harira

Print Recipe Pin Recipe

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 teaspoon turmeric
  • 3 zucchini or yellow squash or a combination chopped
  • 2 red peppers chopped
  • 2 celery stalks chopped
  • 1 28- ounce box diced tomatoes or 2 pounds gorgeous ripe tomatoes
  • 1 15- ounce can chickpeas rinsed and drained
  • 6 cups vegetable broth
  • 1 pinch saffron or ras en hanout optional but very nice
  • 1 small handful whole wheat vermicelli or angel hair broken into pieces
  • 1 tablespoon yeast dissolved in 1/4 cup warm vegetable broth or water
  • juice of 1 lemon
  • sea salt and fresh ground pepper to taste
  • 1 handful fresh cilantro chopped
  • extra lemon wedges for serving if desired

Instructions
 

  • In a large stock pot, heat olive oil over medium-high heat. Add onion and turmeric. Saute a few minutes, until onion softens and turns golden. Add chopped squash, red pepper and celery.
  • Continue cooking, stirring often, for another 5 minutes.
  • Stir in tomatoes, chickpeas, broth and saffron or ras en hanout. Reduce heat to medium-low and let harira simmer, uncovered, for 45 minutes to an hour.
  • Add broken noodles and dissolved yeast. Squeeze in the lemon juice. Season with sea salt and pepper. Stir in chopped cilantro just before serving.
  • Serve with extra lemon wedges if desired.

 

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: LIGHT MEALS, MAIN COURSE, soups Tagged With: harira, Moroccan soup, Ramadan, Vegan Harira

« Speed Sabzi (Vegan Ghormeh Sabzi)
Making Every Day Earth Day »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

VEGAN EXTRAS

  • SHARE YOUR VEGAN STORY
  • RESOURCES
  • MY FAVORITE PEOPLE, MY FAVORITE RECIPES

RECOMMENDED VEGAN READS

Recent Posts

  • Barley — A New Way with an Ancient Grain
  • Harira —A Soothing Bowl of Wonder for Everyone
  • Irish Soda Bread
  • Dal in Living Color
  • Sukuma Wiki – Stretch the Week and Celebrate Greens

EXPLORE VEGAN RECIPES…

  • Sexy Summer Salads and The Chef’s Garden
  • hortopsomo
    Pi – Greeks Bearing Gifts
  • Where I’m Cooking From*
  • Lavender Lentils
  • Lovely for Lent Black-Eyed Peas With Fennel and Kale

Archives

Some posts might contain affiliate links of books that I love. I earn a small percentage from a purchase using these links.

~ Search Site ~

RSS Newsletter

  • March 2023 March 1, 2023
  • February 2023 February 1, 2023
  • A Little Ask and a Little Delight January 17, 2023
  • January 2023 December 29, 2022
  • December 2022 December 1, 2022

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2023 ELLEN KANNER - site by Kapok Graphics