Vegan and Gluten-Free Harissa Sauce with Roasted Red Bell Pepper, Yellow Onion, Fresh Garlic, Agave Nectar, Lemon Juice, Coriander, Cumin, Caraway Seed, Garlic Powder, Extra-Virgin Olive Oil - Plant-Based Pals Healthy Sauce Recipe

You know a sauce is good when it’s coined a “national condiment”. Originating in Tunisia, Harissa is a beloved, fiery and aromatic sauce made from peppers, citrus, garlic, and spices.

I first tried Harissa sauce 26 years into my life, and I couldn’t believe what I was missing out on. The flavors and aroma of a good Harissa sauce are unlike any other. Immediately, I thought “how can I recreate this?”. To my surprise, it’s actually incredibly easy to make at home, and you probably already have most of the ingredients in your pantry and refrigerator. With just some spices, veggies, and pantry staples, you’ll be able to make the best vegan Harissa sauce in the comfort of your own kitchen.

What to Eat With Harissa Sauce

Harissa sauce originates from North African cuisine, in countries like Tunisia, Morocco, Libya, and Algeria. It is most commonly used to flavor cous-cous, but is so versatile that you can use it for just about anything.

Our absolute favorite way to eat Harissa sauce is with our delicious Harissa Tofu & Quinoa Bowl. Loaded with fresh greens, tomatoes, red cabbage, roasted broccoli, and buttery tri-color quinoa, this flavorful Harissa bowl will blow your mind. Sauteed tofu in homemade harissa sauce is what takes this bowl to the next level, bringing all the unique flavors to an otherwise average weeknight dinner.

Dollop Harissa sauce like ketchup on an Animal-Style Impossible Burger for a little extra flare, or use it as a tangy addition to Southwest Tofu Scramble Breakfast Nachos! The options are limitless.

Red Bell Pepper for Vegan Harissa Sauce Recipe - Plant-Based Pals

How to Make Easy Vegan Harissa Sauce

Prepare red bell pepper, yellow onion, and fresh garlic.

Chop bell pepper and yellow onion into large chunks. Smash your garlic cloves. Don’t worry about making them look pretty! Remember, you’ll be blending them anyways. They just need gently roasted for their flavors to escape and softened for an effortless blend and smooth consistency.

Roast red bell pepper, yellow onion, and fresh garlic.

Place pepper, onion, and garlic on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking. Drizzle with olive oil or avocado oil. Toss until well combined. Roast in the oven at 375 F for approximately 30 minutes, or until tender and slightly charred. Make sure to check on them frequently! Garlic cloves tend to roast faster because of how small they are, so remove them early if you see them browning.

Blend all ingredients.

Now comes the easiest and most satisfying part. After the hard labor of preparing and roasting, you’ll add your roasted red bell pepper, onion, and garlic to a high-speed blender or food processor. You’ll add lemon juice, agave nectar, extra-virgin olive oil, ground cumin, ground coriander, caraway seeds, smoked paprika, garlic powder, and sea salt to taste. Blend until smooth and well combined. Voila! You’ve just made the most delicious and versatile vegan harissa sauce.

Meal Prep Vegan Harissa Sauce

Since Harissa sauce uses the freshest ingredients made with whole, unprocessed foods, you’ll want to use up your sauce within a week. But, I don’t think that’ll be an issue!

If you absolutely can’t get enough of this sauce, make a large batch and freeze for up to a few months. Gently defrost when ready to use and you’ll have fresh homemade Harissa for all your meals.