VeganYogaMomma

Vegan Chickpea Curry Salad

Ingredients: FOR THE CHICKPEA SALAD: 1 15 oz can of garbanzo beans, drained and rinsed 1/2 cup shredded carrots 1 stalk of celery, diced 1/4 red onion, diced 3 cloves garlic, minced 1/3 cup dried craisins FOR THE CURRY DRESSING 3 tbsp tahini 2 tbsp water 1/2 lemon, juiced 1 tbsp maple syrup 1 tspContinue reading “Vegan Chickpea Curry Salad”

Tofu Nuggets

Ingredients: 1 lb extra firm tofu, drained, pressed, dried & cubed 1/2 cup Nutritional Yeast (aka-Nooch) 2 tsp seasoning of choice, I used @tastewatsons Everything seasoning https://tastewatsons.com/ Method: Preheat oven to 425F. Drain, press and dry your tofu. I use a Tofu Bud https://tofubud.com/. Then cut it into equal sized cubes. Add the nutritional yeastContinue reading “Tofu Nuggets”

Vegan Buffalo Chickpea Salad

Ingredients FOR THE CHICKPEA MASH: 1 15 oz can of garbanzo beans, drained, rinsed and mashed 2 ribs of celery, diced 1/2 cup shredded carrot 1/4 cup diced onion FOR THE BUFFALO DRESSING 3 cloves garlic minced 1/4 cup cashews, soaked in hot water for at least 5 minutes 1/2 cup water 1/4-1/2 cup Frank’sContinue reading “Vegan Buffalo Chickpea Salad”

Guacamole

Ingredients 3 ripe avocados 1 lime, juiced 1 jalapeno, stemmed, seeded and diced 2-3 tbsp chopped red onion Cherry tomatoes, diced, about a handful 2 garlic cloves, minced 3/4 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp pepper Method Remove the skin and pit from the avocados and add to aContinue reading “Guacamole”

Vegan Chickpea Chick’n Patties

Ingredients Method: 2. Add the veggie broth or water & begin to mix until it forms a dough. Put it in the fridge for about 30 minutes then separate into 8 even balls of dough. 3. Use a flat pan with edges, mix the Panko and spices & add each ball of dough to theContinue reading “Vegan Chickpea Chick’n Patties”