Mommy came across this recipe and wanted to try it out. Gotta say, I’m glad she did !
So this isn’t deep-fried but the peppers, onion and potatoes do get cooked in a bit of oil in the skillet ! We did add more cumin and black pepper than the recipe listed to make it better but otherwise there was nothing wrong with this recipe for us !
This recipe came from Fast & Easy Vegan Cookbook by JL Fields.
I wasn’t paid in any form to promote this recipe or cookbook.
A vegan recipe that sounds good and requires no knife work? You know I’m trying that recipe out !
The original recipe mentions how you could use this in a variety of ways and since it’s still hot like summer time here, I chose to use it in a salad. The chickpeas were saucy enough that I didn’t add any kind of dressing to the greens. I did let the chickpeas cool down a little before adding them to the salad so I wouldn’t end up with a bunch of wilted greens. I liked the spicy, smoky and just a little sweet flavor of the finished sauce. I used Hickory barbecue sauce and chose to add liquid hickory smoke to my version so if you choose a different kind of barbecue sauce it might not have as much smokiness to the finished product. My mom thought the chickpeas were a little too spicy to eat all on their own so we also ended up fixing some brown rice to serve this with.
If you’d like to try this recipe out (and not necessarily in a salad or with rice), click here.
Pasta sounded so good to me so when I saw this recipe I was like “hell yeah, I wanna make this” !
Oh man I loved eating this ! The sauce was spicy, salty and a little sour/tangy. The peanuts still had some texture to them and I liked getting a bite with the green onion slices in it. I think this would also be really good with some fried tofu sprinkled on top !
Oh yeah by the way, the recipe calls for chile paste ( I used gochujang) and I decided to use 3 tablespoons of it. I also used 50% reduced-sodium tamari sauce instead of soy sauce to keep it from getting unpleasantly salty.
If you’d like to make the recipe yourself, click here.
Happy “fry-day” y’all ! So stir-frying isn’t frying per se, but it does have the word “fry” in it so I’m running with it !
So I tossed some of the tofu into the sauce for the picture but the rest of it I kept out and just added it onto the mushroom mixture that was spread over rice ’cause the crunch of the tofu coating was so crispy that I didn’t want to risk losing any of that texture to it getting tossed in the sauce ! I did make the mistake of walking away from the mushrooms and onion while they were cooking and they got a little burnt (I don’t know if you can spot that in the picture or not) but the flavor of the sauce and the fresh green onion slices really masked a lot of the bitter flavor that could’ve come through otherwise. I liked this dish and think it’s worth making it again to see how much better it’d be if nothing got burnt !
I’m all for a delicious dinner that’s easy to make !
2 (12.5 oz. each) jars of Maya Kaimal Spicy Vindaloo Indian Simmer Sauce (Hot)
3 (16 oz. each) cans of chickpeas, drained and rinsed
Brown rice, for serving
1.) Add the chickpeas and sauce to a large skillet, setting it over medium-high heat. Once boiling, turn the heat down and let simmer for 15 minutes. Serve over rice.
Sure it could’ve looked prettier with some cilantro on it but this sauce was really tasty ! Mommy would’ve liked it just a little bit more if there’d been a squeeze of lime juice added to it but otherwise thought it was delicious. Even with the rice you could still get the heat from the sauce. This wasn’t one of those sauces that says it’s hot but it’s really not, this was definitely spicy !
I wasn’t paid in any form to mention Maya Kimal’s vindaloo sauce.
This is a great vegan recipe for the end of your shopping week !
There’s nothing perishable in the ingredients list:
3 cups frozen cauliflower
2 cans (15 oz. each) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 oz.) coconut milk (used full-fat coconut milk)
1/4 cup green curry paste
1/2 tsp. salt (used table salt)
1 1/2 cups frozen peas
2 pkgs. (8.8 oz. each) ready-to-serve long grain rice (I just cooked up my own rice)
1/2 cup lightly salted cashews
Plus (as long as you already have the cashews), this is a fairly cheap dish to put together ! I can’t post the directions for legal reasons unfortunately but I promise that this is a fairly quick and easy dish to whip up.
My mom has had this recipe in our favorites collection so long, I don’t remember where we found this recipe originally.
I know technically speaking you’re not supposed to have honey if you’re on a vegan diet so I decided to see if I could replicate the flavor of honey mustard but with agave instead.
1/4 cup golden light blue agave
6-8 Tbsp. country Dijon mustard (depending on how strong you’re used to tasting the mustard in your original honey mustard, I’d start with 6 and then taste after mixing in an additional tablespoon at a time)
1/2 tsp. table salt
Halved red onion slices (optional)
14 oz. bag coleslaw mix
1.) In a small mixing bowl, stir the agave, mustard and table salt together until combined.
2.) Add the coleslaw mix and red onion slices (if using) to a large mixing bowl, pour the dressing over the coleslaw mix and toss to combine. Serve immediately.
I thought when I tasted the dressing on its own that the flavor of the agave and mustard were about 50/50 but once it got tossed with the coleslaw mix, it seemed like a lot of the mustard flavor went away so I added some pre-sliced onions we had in the fridge to the slaw and it seemed to add a nice sharpness to the slaw. I mention in the directions to serve the slaw immediately because I waited a while to take pictures of the slaw and by that point the salt in the dressing had drawn some of the water in the cabbage out and left the bottom of the bowl looking….watery. The flavor was still good but visually it wasn’t as appealing as it was when I first combined everything together.
I’m not gonna lie, I love me some mac and cheese so when I come across a website that trying to say it has the best vegan version you’ll ever eat, I’m skeptical. Regardless, I decided to try making the recipe and see how it’d turn out.
While I did enjoy this recipe, I doubt it’s the best vegan version of mac and cheese you’ll come across. I did like that it had plenty of sauce to coat the pasta and have some left over afterwards and while you do get some cheesy flavor think to the nutritional yeast, mommy and me both thought that the garlic was even more prevalent (in fairness to you readers, I did use a big clove but they also never said what size of clove to use so…). There’s also a jalapeño that gets blended in with the cheese sauce (seeds and all) but you’d never be able to tell ’cause there was zero heat ! I tried adding a few extra slices on but it still didn’t add any heat. If anything I think I liked the mac and cheese more without the raw slices. I’d be willing to try making this again but I’d definitely add more nutritional yeast and use a smaller clove of garlic. Oh yeah, my mom is trying to figure out if she has a gluten intolerance so we had these with gluten-free pasta made from chickpeas and it was surprisingly similar to the pasta that does have gluten !
If you’d like to try this recipe out for yourself, click here.
I was not paid in any form to mention this recipe.