Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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black bean tacos + creamy cashew sauce | pizzanica
Ingredients:
1 can of black beans
1 can of corn
1 cup finely chopped peppers
1 minced clove of garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
Sauce:
1/2 cup cashews
1/2 cup unsweetened almond milk, or other non dairy milk
1/2 lime
1/2 tsp salt
Step 1: Add all of taco ingredients into pan
Step 2: Stir until throughly mixed
Step 3: Cook for 5-10 minutes, stirring every few minutes
Step 5: While taco mix is cooking, add all sauce ingredients into blender
Step 6: Blend sauce for 20-30 seconds, or until smooth
Step 7: Add taco mix on top of tortilla, drizzle on sauce, and enjoy!
PLANT BASED Black Bean and Quinoa Chilli | easy weeknight meal prep
This Black Bean and Quinoa Chilli recipe has been a firm staple in our household fo many years. I often make big batches to have in the fridge throughout the week.
I've made it to give to new Mummas, for potlucks and for family dinners - it has always been a hit!
If you’re WILDLY frustrated with diet culture and looking for plant-based recipes, consider checking out SuperClubEats
SCE recipes focus on whole food and soul food, without the pretentious sh*t
ALWAYS delicious and often stupidly easy - this is real food for busy people that don’t want to compromise on one of the biggest joys of life - good food
Here’s a lil secret - SCE blog is on the way!
If you’d like access to full written recipes that aren’t yet public,, the password is SCE123
This is EXCLUSIVE to youtube, ya’ll are the beta testers
Please drop a comment to let me know about anything that’s not quite right ???? I’d be so grateful!
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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✅ About Food Impromptu:
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
✅ Subscribe for Quick and Healthy Vegan Recipes:
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Simply Delicious Vegan: Tex Mex Black Bean Chili - New Day NW
Two top food trends unite!
Caitlin Shoemaker is a popular Vegan YouTuber, blogger, AND she lives in the Pacific Northwest! Since plant-based diets are one of the #1 food trends for 2021, we asked her to share some cooking tips and a recipe from her new cookbook, Simply Delicious Vegan. Give her Vegan Tex-Mex Chili a try and let us know how you like it! You'll find a ton more vegan recipes on her blog, From My Bowl.
RECIPE: Vegan Tex-Mex Chili
From Caitlin Shoemaker’s, Simply Delicious Vegan
FOR THE CHILI:
1/2 yellow onion, diced
3 cloves garlic, minced
3 jalapenos, seeded and dice
1/2 bunch fresh cilantro, finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups (390 g) dried black beans, soaked in water overnight
1 cup (240 ml) mild, medium, or hot store-bought salsa
1 (28-ounce/794 g) can petite diced tomatoes
OPTIONAL TOPPINGS:
Cashew Cream
Nutritional yeast
Fresh cilantro
1. Turn a pressure cooker on to the sauté setting; when it's warm, put the onion, garlic, and 1/4 cup (60 ml) water in the pot and sauté until translucent, 3 to 5 minutes. Add the jalaperios, cilantro, chili powder, and cumin, then cook for another 1 to 2 minutes.
2. Press cancel to turn off the heat, then add the beans, salsa, tomatoes, and 2 cups (480 ml) water. Close the Instant Pot, set the valve to sealing, and cook on Manual High pressure for 10 minutes.
3. When the timer goes off, press cancel to stop the keep-warm feature, then let the Instant
Pot sit for 5 minutes before manually moving the valve from sealing to venting to release the remaining pressure. Uncover the pot and let the chili sit for 5 minutes to thicken.
4. Divide the chili among serving bowls, then top with cashew cream, nutritional yeast, and cilantro as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
note: If you'd like to increase the heat in this chili, use a spicy salsa. You can also leave a few of the jalapeno seeds in for extra kick!
Segment Producer Joseph Suttner. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.
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KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 AM PST on KING 5 TV and streaming live on #newdaynw
1-Pot Chipotle Black Bean Chili | Minimalist Baker Recipes
Smoky chipotle black bean chili made in 1 pot! The ultimate cold weather plant-based meal that’s warming, satisfying, and ready in just 30 minutes!
Full Recipe:
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