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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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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EASY Vegan Chili Recipe | Black Beans Chili Recipe
Who said quick chili couldn't also be hearty? Be sure to try this recipe as your next weekday dinner, it won't disappoint!
Happy Noodle-ing!
Ingredients:
Sweet Potatoes:
2 whole sweet potatoes, diced
1 1/2 tbsp olive oil
1 tsp cumin
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1 tsp paprika, or to taste
Chili:
1 1/2 tbsp olive oil
2 whole carrots, chopped
2 sticks celery, chopped
1 whole jalapeño, chopped
1 tbsp ginger, or to taste
1 tbsp tomato puree
1 whole red bell pepper, chopped
1 whole green bell pepper, chopped
1/4 tsp black pepper, or to taste
1/4 tsp salt, or to taste
1 tsp oregano
1 tsp chipotle pepper
1/2 tsp paprika
1 tbsp hot sauce, of choice
3/4 cup water
3 cups tomatoes, chopped
1 can black beans
1 can kidney beans
Lemon Cilantro Rice:
3 cups water
1 1/2 cup white rice
1 tbsp lemon juice
1 cup cilantro, chopped
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LEARN HOW TO MAKE A DELISH CHIPOTLE INSPIRED BURRITO BOWL RECIPE RIGHT AT HOME!
LAY HO MA (that's how's it going in Cantonese)! If there's one uncomplicated and delicious meal I've been making on repeat - this is it! Join me in this episode and learn how to make a highly versatile burrito bowl recipe tonight! Let's go!!
COLD TOPPING INGREDIENTS:
1 medium green leaf lettuce
1 red onion
4 roma tomatoes
1/4 cup chopped cilantro
salt and pepper
drizzle of olive oil
1/2 lime
3 avocados
plantbased cheddar cheese to serve
Directions:
1. Thinly shred the green leaf lettuce and place in the serving bowl
2. To another serving bowl, add finely chopped red onion, diced roma tomatoes, chopped cilantro, salt and pepper, drizzle of olive oil, and some freshly squeezed lime juice. Mix to combine, then set aside
3. Very carefully remove the pits from the avocados and discard. Place the avocados in a bowl and season with salt and pepper and a squeeze of lime juice. Use a fork to mash, then set aside
SAUCE INGREDIENTS:
1 cup mayo (
1/4 cup sriracha (
2-3 tbsp + 1/3 cup water
70g cilantro
1/2 cup cashews
1 tsp salt
1 lime
Directions:
1. Combine the mayo, sriracha, and 2-3 tbsp of water. Then, pour into a squeeze bottle if desired
2. Place the cilantro into a high powered blender along with the cashews, salt, juice of one lime, and about 1/3 cup of water. Blend on high until liquified, then pour into a squeeze bottle if desired
RICE INGREDIENTS:
2 cups long grain rice
3 pieces garlic
1 onion
1 jalapeno
2 roma tomatoes
2 tbsp olive oil
2 tsp smoked paprika
2 tsp sweet paprika
1/2 tsp oregano
1 tsp salt
2 cups water
Directions:
1. Add the long grain rice to a bowl. Rinse and drain 2-3 times and set aside
2. Finely chop the garlic and onion. Remove the seeds from the jalapeno and finely chop. Dice the roma tomatoes
3. Heat up a medium saucepan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-7min. Add the garlic and sauté for a couple of minutes
4. Add the smoked and sweet paprika, oregano, and salt. Give the pot a good stir. Add the tomatoes and cook for a few minutes
5. Add in the rice and give the pot a stir. Add the water and stir. Turn the heat up to medium high
6. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15min. Then, turn the heat off and let the rice steam covered for another 10min. Plate the rice when done
BEANS INGREDIENTS:
3 pieces garlic
1 onion
1 jalapeno
2 x 400ml canned pinto beans
2 tbsp olive oil
2 tsp sweet paprika
2 tsp smoked paprika
1 tsp salt
1 cup water
Directions:
1. Finely chop the garlic and onion. Deseed the jalapeno and finely chop
2. Rinse and drain the pinto beans and set aside
3. Heat up a sauté pan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-6min. Add the garlic and sauté for a couple of minutes
4. Add the sweet paprika, smoked paprika, and salt. Give the pan a good stir. Add the pinto beans and turn the heat to medium high. Sauté for a couple of minutes
5. Add 1 cup of water and begin mashing the beans with a fork or potato masher. Add more water if the beans look too dry. The final texture is personal preference!
6. Plate the beans and serve up!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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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!
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???? Vegan 'Better Than Chili' Chipotle Black Bean Soup Recipe Glen & Friends Cooking
???? Vegan 'Better Than Chili' Chipotle Black Bean Soup
Welcome Friends! Welcome back to the kitchen; recently I made some super tasty 'vegan' vegetable stock that has a very meaty quality to it. This vegetable stock lends itself really well to vegan / vegetarian chili recipes, but I like to make this more as a Bean Soup Recipe.
Ingredients:30 mL (2 Tbsp) oil
7 mL (1½ tsp) cumin
1 onion, diced
3 cloves garlic, minced
1 sweet pepper, diced
Salt and pepper to taste
10 mL (2 tsp) oregano
10 mL (2 tsp) dry chipotle powder
-OR- (5 mL (1 tsp) dry chipotle powder + 10 mL (2 tsp) home made taco seasoning: )
1 can Rotel
1.5L (6 cups) vegetable stock ( )
2 - 540 mL (2 - 19oz) cans black beans
1 - 540 mL (1 -19 oz) can pinto beans
500 mL (2 cups) frozen corn
Method:
Heat a large pot over medium heat.
Add the oil, and the cumin; cook until fragrant 1-2 minutes.
Then add onion, pepper, garlic, salt and pepper; cook for 4-5 minutes, stirring frequently, until onions are translucent.Add chili powder, and oregano; stir to coat.
Then add Rotel, vegetable stock, beans and corn.
Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
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glen & friends cooking
EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh cilantro
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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