The Splendid Table recently ran a recipe for a vegan sloppy joe which immediately caught my eye. I gratefully had a helper in the kitchen who went to town on mashing the chickpeas. Unfortunately, my instructions, “mash the chickpeas, some chunks are ok” was not very clear. On the plus side, I have a set of hands that can make hummus without a food processor!!
As we got to sautéing the veggies, my helper’s optimism was waning. And when we added the mashed chickpeas, the look on his face was priceless. I even suggested we preheat the oven for a frozen pizza, just in case. But, we carried on. I decided to add some TVP to compensate for the, um, lack of texture with the mashed chickpeas. That was honestly a hit. I also added a few dashes of my secret, go-to ingredients like Dijon and Worcestershire.
Feel free to play around with the recipe!
– 2 cans of chickpeas
– olive oil
– 1/2 medium red onion, diced
– 1 red bell pepper, diced
– 1 clove garlic, minced
– 1 can fire-roasted tomatoes
– 1/4 c tomato paste
– 3 Tbls liquid aminos
– 2 tsp dried oregano
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp sweet paprika
– liquid smoke
– 1 tsp Dijon
– 2 tsp Worcestershire
– 2 Tbls barbecue sauce
– 1/2 c TVP
– Salt and black pepper to taste
1. Roughly mash chickpeas
2. Sauté the onion and red pepper over medium heat for about 5 minutes
3. Add the remaining ingredients and simmer for about 15 minutes, adding water if necessary
4. Top with sriracha or barbecue sauce
We received our first shipment of seitan for the season and needless to say, I was eager to get home and create something for the deli. Meat-salads are pretty popular at the store so I made a mock chicken salad.
For those of you who are unfamiliar with the devilish sounding faux meat, it’s a great option. And I’m not particularly fond of most alternative meats. Seitan originates from Japan and is said to have a texture similar to duck. In fact, it is often referred to as ‘mock duck.’
The recipe is very simple and if you don’t have a food processor, feel free to go for a chunkier texture by chopping the seitan. And while this salad goes great on a sandwich, it would also be a lovely protein for a pasta salad.
– 1 package of chicken style seitan (I used the Westsoy brand)
– 1 Tbls onion, diced
– 1/3 c vegenaise
– 1 tsp apple cider vinegar
– 1 carrot, grated
– 1 stalk of celery, chopped
– salt and pepper to taste
1. In a food processor, combine the seitan, onion, vegenaise and apple cider vinegar. Pulse until you have a desired consistency
2. Transfer the salad mixture to a bowl, stir in the celery and carrot. Add seasoning to your liking
Chickpea salads are awesome. They are quick, light and refreshing, and are packed with protein. Another bonus is you really can’t mess them up. Chickpeas provide a neutral base to which you can add any spices and herbs that you are craving.
Tonight, I kept it simple and went with a more traditional flavor profile. The recipe was enough for two wraps and a salad. It’s a perfect meal for lunches throughout the week or a late night, oh my god I need to eat right now, dinner.
- 1 (15 oz) can of chickpeas, drained and rinsed
- 2 stalks of celery, sliced
- 2 green onions, chop green parts (or white if you want a stronger flavor)
- 1/4-1/2 c vegenaise
- 1 tsp-1 Tbls yellow mustard
- pepper to taste
- Mash the chickpeas with a fork to a desired consistency. I usually like a little chunk left in mine
- Add in the celery and green onion
- Start slow with the condiments, taste to your liking (I usually go heavy on the mustard and light on the mayo)
- Serve on a salad, wrap, sandwich or eat on its own!
Chickpea salad served as a salad, topped with spicy pickles
I started my second job this week. Yay for my checking account! Boo for my energy level. My new shift starts between 4am and 5am. To my surprise I managed to be somewhat productive after work this morning. I spent an hour at the gym, read a few chapters…but around mid-afternoon I fell into an endless siesta. When dinner came around the fridge was lacking in the leftovers department and I was far from motivated to attempt any laborious meals.
Tofurky to the rescue! I threw together a quick and delicious sandwich. In the process I found that my lettuce had gone bad, so my TLT turned into a double T. Still satisfying, so no worries! And for dessert I polished off the last of my chocolate chip cookies (I tried a new recipe earlier in the week, but was too lazy to take pics).