I’m always looking for quick and easy meals and this adapted recipe from Happy Herbivore serves! These sandwiches would be perfect to make the night before to bring into work the next day or even for the kiddos school lunches. It’s amazing how this sandwich tastes like the real thing!
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo as necessary/desired and black pepper to taste.
1 yellow pepper, chopped finely
1 orange pepper, chopped finely
1 green pepper, chopped finely
1 broccoli crown, chopped to florets
1 teaspoon basil
2 1/2 tablespoons maple syrup
1 tablespoon olive oil
2 tablespoons water
Rice and beans:
1 cup cooked chickpeas
1 cup cooked kidney beans
1 1/2 cups cooked rice
4 cloves garlic, minced
3/4 cup water
1/4 cup oil
3 tablespoons lemon juice
2 teaspoons oregano
1 teaspoon pepper
2 teaspoons salt
1. Add all vegetables to pan. In a measuring cup, add basil, maple syrup, olive oil and water. Mix, then add to veggies.
2. Cook covered on medium low heat until veggies reach your desired tenderness. For rice mixture, put chickpeas, kidney beans and rice in another pan.
3. In a measuring cup, add garlic, water, oil, lemon juice, oregano, pepper and salt. Mix then add to rice and bean mix.
4. Bring to a simmer. Allow to simmer until the majority of liquid is gone. Add the bean/rice mixture to veggies.
Viola, you have a tantalizing, mouth watering, protein packed stir-fry.
Serves: 3, Preparation time: 15 minutes