Vegan Cajun Chickpeas And Sauteed Vegetables Recipes
VEGAN CAJUN CHICKPEAS AND SAUTEED VEGETABLES
This is a yummy vegan lunch or dinner recipe that can be made into a traditional meal by adding grilled chicken seasoned with Cajun seasoning. Serve hot over quinoa or brown rice. I drizzled some hot wing sauce on top.
Provided by CrystalsCreativeChaos
Categories Everyday Cooking Vegan
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on the baking sheet.
- Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes.
- Meanwhile, heat remaining olive oil in a skillet over medium heat. Add chickpeas, onion, and Cajun seasoning. Cook until onion is very soft and chickpeas are slightly crunchy, about 8 minutes. Add vegan butter, Brussels sprouts, and bell peppers. Stir and add garlic powder, salt, and black pepper.
- Remove sweet potatoes from the oven and add to skillet with chickpeas. Cover skillet and cook, stirring occasionally, 6 minutes. Remove from heat and let sit, covered, about 5 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 30.9 g, Fat 13.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 456.8 mg, Sugar 4.3 g
CRISPY CAJUN CHICKPEA CAKES (VEGAN)
I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 52m
Yield 12 cakes
Number Of Ingredients 14
Steps:
- Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
- Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
- Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.
Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.2, Sodium 211.7, Carbohydrate 17.3, Fiber 3.2, Sugar 0.3, Protein 3.6
VEGAN CAJUN CHICKPEAS AND SAUTEED VEGETABLES
This is a yummy vegan lunch or dinner recipe that can be made into a traditional meal by adding grilled chicken seasoned with Cajun seasoning. Serve hot over quinoa or brown rice. I drizzled some hot wing sauce on top.
Provided by CrystalsCreativeChaos
Categories Vegan Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on the baking sheet.
- Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes.
- Meanwhile, heat remaining olive oil in a skillet over medium heat. Add chickpeas, onion, and Cajun seasoning. Cook until onion is very soft and chickpeas are slightly crunchy, about 8 minutes. Add vegan butter, Brussels sprouts, and bell peppers. Stir and add garlic powder, salt, and black pepper.
- Remove sweet potatoes from the oven and add to skillet with chickpeas. Cover skillet and cook, stirring occasionally, 6 minutes. Remove from heat and let sit, covered, about 5 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 30.9 g, Fat 13.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 456.8 mg, Sugar 4.3 g
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