Alexis, Author at Pure and Plant-Based

Orange Cauliflower (Plant-Based Orange Chicken)

September 23, 2020

This orange cauliflower tastes just like traditional orange chicken! It is the healthy, easy to make and extremely flavorful version of a take out classic. It’s so good, that is sure to become a favorite. This recipe is vegetarian and plant-based friendly while also being wfpb, oil-free. Made completely with clean ingredients.

Who doesn’t love some good take out? Unfortunately with being plant-based, there’s often not a lot of options. That is where this amazing plant-based orange cauliflower comes in. It is super simple to make while also being far healthier than traditional orange chicken take-out.

This recipe is yet another incredible way to make cauliflower. Cauliflower makes a great, healthy meat alternative in so many dishes. I love using it anywhere from using it as taco meat to giving chili a meatier texture.

Disclaimer: This post may contain affiliate links.

In this recipe, it works wonderfully battered, baked and then covered in an incredibly flavorful orange glaze. Pair it with this no-fry fried rice recipe for a completely homemade, takeout meal that is easy and healthy. Additionally, it is completely plant-based. You could even add in a side of mushrooms and broccoli, which is a great plant-based version of beef and broccoli.

If You Like Orange Cauliflower, Try These Other Great Dinner Recipes

If you try this orange cauliflower recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

5 from 2 votes

Orange Cauliflower

This orange cauliflower tastes just like traditional orange chicken! It is the healthy, easy to make and extremely flavorful version of a take out classic that is sure to become a favorite. This recipe is vegetarian and plant-based friendly while also being wfpb, oil-free and made with nothing but clean ingredients.

Course Dinner

Cuisine Chinese, Plant-Based, Vegan

Keyword baked cauliflower, cauliflower

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6 servings

Ingredients

1 medium sized head of cauliflower
1 cup whole wheat flour
1 cup + 3 tbs almond milk
1 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper

Orange Glaze

3/4 cup orange juice
1/4 cup maple syrup or any other liquid sweetener
2 tbs apple cider vinegar
2 tsp coconut aminos
1/2 tsp ginger powder
2 pressed garlic cloves
1/4 tsp black pepper
1 1/2 tbs tapioca starch

Instructions

Preheat oven to 400° F. Cover a baking sheet in parchment paper.
Wash, then chop cauliflower into bite sized pieces.
In a medium sized mixing bowl, whisk together flour, almond milk, garlic powder, paprika, salt and pepper.
Dip cauliflower into mixture, making sure to coat each piece evenly. Tap off the excess batter.
Place the cauliflower pieces onto the baking sheet. Bake in the oven for about 20 minutes or until they are golden brown. Then remove from oven and let cool.
While the cauliflower is baking, it is time to make your orange glaze.
First, mix together orange juice, liquid sweetener, ACV, coconut aminos, ginger, pressed garlic cloves, and black pepper to a medium sized saucepan.
Over medium heat, bring mixture to boil, making sure to continue to stir so the bottom doesn't burn.
Slowly add in the tapioca starch, whisking as you add it to make sure you don't have any clumps. Continue to whisk mixture for about 2 minutes. Then remove from heat.
Pour orange glaze over cauliflower and mix to coat evenly.
Serve with a side no-fry fried rice.

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Splendid Spoon Meal Subscription Review

September 20, 2020

For a lot of people, the choice to eat more healthy, plant-based foods can be tough. It usually mean a lot of cooking, meal prep and paying close attention to the foods you purchase.

For me, I do a lot of cooking, everything is homemade and that’s how I like it. However, it can get exhausting coming up with meals all the time, especially after a long day.

This post is in partnership with Splendid Spoon.

Recently, I had the opportunity to try out a plant-based meal delivery service called Splendid Spoon. At Splendid Spoon, they focus on helping to provide you with ready-to-eat plant-based meals that are delivered right to your door. All of their food is made with clean ingredients and are free of any artificial colors, flavors, GMOs, and added sugars.

So, what exactly does a plant-based meal delivery service look like and is it worth it?

How Does it Work?

With Splendid Spoon, you can choose between the three main different customizable meal plans. These meal plans include breakfast, breakfast and lunch, and breakfast, lunch and dinner. When and how often you receive these meals is completely up to you and can be catered to your lifestyle. With every delivery, you can completely customize your order. Have them delivered weekly, biweekly, or even once a month for the weeks you know you won’t have time to meal prep.

Breakfast

With the breakfast meal plan, you will receive 5 superfood smoothies delivered weekly. Each smoothie is loaded with nutrient dense ingredients and makes a great breakfast for when your on-the-go. You can customize the flavors you recieve and can choose from over 16 different options such as raspberry cacao, green matcha, pumpkin spice and many others.

Breakfast + Lunch

If you choose the breakfast and lunch plan, you will receive 5 various smoothies along with 5 ready to eat bowls. Once again, you will get to choose what smoothies and bowls you recieve and can choose from 30 veggie loaded soup and grain bowls and 16 smoothies. This is perfect for never having to worry about what your going to have to make for lunch.

Breakfast + Lunch +Dinner

In the breakfast, lunch and dinner meal plan, you will receive all of your meals for the entire week. This plan includes 5 smoothies, 5 bowls and 5 noodles along with a 1-day soup reset. You will get to choose the dishes you want to receive from Splendid Spoon’s menu with many great options such as the cuban black bean bowl, coconut curry rice bowl, and delicious noodle dishes like tangy ginger noodles or creamy butternut squash noodles.

How Does it Taste?

All of Splendid Spoon’s food is plant-based, gluten, dairy and soy-free, along with being low in sodium with no added sugar. The food boasts of being convenient with incredibly clean ingredients, but how does it taste?

These Splendid Spoons meals tastes very much like homemade dishes. All of the ingredients are clean, whole foods and definitely taste like it. Because of this, those who may not be used to eating this way, may find it very different then what they are used to eating. However, I found them to be very good and perfect for when I am on the go and don’t have time to make something from scratch. Additionally, because all of Splendid Spoon’s meals are low sodium, some may find the meals needing an extra sprinkle of salt. The smoothies were incredibly flavorful with their diverse range of ingredients, all of which are full of wonderful nutrients.

So, is it Worth it?

If you are looking to start eating healthier, plant-based meals full of whole foods, but just simply don’t have the time to cook everything, then this is perfect for you. It’s extremely convenient and a great way to kickstart a healthier way of eating or help you stay on track when things get busy. You definitely feel healthier and better all around when you consume whole foods like those that Splendid Spoon offers.

Additionally, these meals are a great way to hold yourself accountable when it comes to eating healthier. You no longer have the excuse of not having enough time when you can just pull a healthy meal right out of your fridge and have it ready to eat in minutes.

If you are interested in trying Splendid Spoon, you can click here to get $25 off your first Splendid Spoon delivery. Go give them a try and let me know what you think!

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Meaty Plant-Based Cauliflower Bean Chili

September 8, 2020

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This plant-based cauliflower bean chili is the best, most delicious wfpb chili. The cauliflower ‘meat’ perfectly replaces what would be ground beef in traditional chili. Hearty and filling, this chili is the perfect combination of flavors and is sure to become a favorite for everyone.

Chili is a fall staple. It is perfect for cool nights when you need something warm and hearty. This chili recipe is so. dang. good. It is seriously THE BEST plant-based / vegan chili, especially paired with a piece of wfpb cornbread. Even meat-eaters are bound to love it!

What makes this chili meaty and a close resemblance to traditional chili recipes is the addition of a plant-based ‘meat’ made with cauliflower. This is the same recipe I use to make cauliflower walnut tacos. The only thing I do differently is that I don’t make it with a potato. In chili, it resembles the texture of ground beef while also adding some really great nutritional value.

Disclaimer: This post contains affiliate links.

This cauliflower chili recipe is bound to be your new favorite way to make chili.

This recipe does make a lot of chili, which makes it perfect for big families or large crowds. If it makes too much, you can always half the recipe or just throw the rest in the freezer. It’s perfect for freezing and having a heat and eat dinner saved for later. Great for nights when you don’t feel like cooking.

Additionally, having a side of oil-free, wfpb cornbread made in a cast iron skillet is a must-have when it comes to chili.

However, something else that is really great with this recipe is french fries. Yep, for delicious chili cheese fries use this chili along with these homemade french fries and my plant-based queso. This makes for an insanely good combination that is also completely healthy! In fact, it is full of vegetables and made with no oil. You could also do the same thing with carrot dogs.

If you try this cauliflower bean chili, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Meaty Plant-Based Cauliflower Bean Chili

This plant-based cauliflower bean chili is the best wfpb chili. The cauliflower 'meat' replaces ground beef in traditional chili. Hearty and filling, this chili is the perfect combination of flavors and is sure to become a favorite for everyone.

Course Dinner

Cuisine Plant-Based, Vegan

Prep Time 10 minutes

Cook Time 40 minutes

Ingredients

1 batch cauliflower meat (made without potato, recipe in instructions below)
1/2 lb dry black beans
1/2 lb dry red beans
1 can diced tomatoes
1 can tomato paste
2 tbs chili powder
2 tsp paprika
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to taste
2 tbs masa

Instructions

Prepare your cauliflower 'meat'. Find the recipe here.
If you are making your beans in an Instant Pot, cook them while this is in the oven.
Take your cooked beans (with the liquid) and add to a large stock pot over medium heat. Mix in all seasoning, diced tomatoes, tomato paste, and masa.
Then, mix in cauliflower meat. If the mixture is too thick add a few cups of water or vegetable broth until it has reached desired consistency. Let everything simmer together for about 5 minutes.
Top with red onions, jalapenos, and avocado then serve with a slice of cornbread.

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Oil-Free Pasta Salad

September 2, 2020

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This oil-free pasta salad recipe is full of fresh veggies and so incredibly easy to make. It’s ready to eat in just about 15 minutes and perfect for nights when you just need a quick dinner to simply throw together.

My go-to dinners always seem to be pasta. There are just so many different ways to make it and it is truly just one of my favorite foods. If you are like me and enjoy an easy and quick pasta dinner, check out this southwestern pasta salad or this creamy garlic spaghetti.

This pasta salad is no exception. It is ridiculously easy to make and completely ready to eat in 15 minutes! It is also super versatile and can be changed up to your liking. I always add red onion, bell pepper, tomato and cucumber, but avocados, chopped spinach or kale and jalapeno peppers are always great additions. You could also add in your choice of a plant-based protein like some chickpeas or lentils.

Disclaimer: This post contains affiliate links.

If you likes oil-free pasta salad recipe, try these other great plant-based pasta recipes!

If you try this pasta salad recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Oil-Free Pasta Salad

This pasta salad is full of fresh veggies and is the perfect quick dinner. It's light, fresh and ready in just about 15 minutes. Plus, this recipe is completely oil-free.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword easy dinner, pasta

Prep Time 5 minutes

Cook Time 10 minutes

Servings 7 servings

Ingredients

1 box whole wheat fusilli
1 red onion
1 bell pepper
1 cucumber
2 roma tomatoes
1 avocado
2 garlic cloves
1 tsp garlic powder
1/2 tsp onion powder
1 tbs basil
1 tbs oregano
2 tsp dried parsley
salt and pepper to taste

Instructions

In a saucepan over medium heat, fill with water and bring to a boil. Add in pasta and cook until al dente.
While the pasta is cooking, chop all produce and add to large mixing bowl.
Drain pasta and add to mixing bowl. Add seasonings, then serve. Top with red pepper or plant-based parmesan.

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Plant-Based Mozzarella

August 6, 2020

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This dairy-free mozzarella is the perfect plant-based cheese alternative. It can be made into a cheese sauce or used as a stringy mozzarella. It resembles melted cheese while instantly elevating meals with it’s incredibly tasty, cheesy flavor.

Most store bought plant-based cheese alternatives are completely overly processed. However, this amazing, homemade mozzarella is made with only clean and simple ingredients. This makes it a great wfpb option.

It is also really easy to just throw together. Perfect for while the rest of your meal is cooking. Just blend everything in the blender, except for the almond milk, then whisk in a saucepan over medium to low heat. Add in more almond milk for a creamier cheese sauce, like my cashew queso recipe. Less almond milk will result in a thicker and more stringy cheese.

Disclaimer: This post may contain affiliate links.

This ‘mozzarella’ is a really great addition to meals where you just need a little something on top. I love to add it on top of my instant pot lasagna, though it also goes great as a topper for veggie pizza. I also think it would taste amazing as a grilled cheese or even on quesadillas. The delicious possibilities really are endless.

Try These Other Great Recipes

If you try this plant-based mozzarella recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Plant-Based Mozzarella

Cuisine Plant-Based, Vegan

Keyword cheese, pasta, plant-based, vegan

Prep Time 5 minutes

Cook Time 10 minutes

Servings 6 servings

Ingredients

1/2 cup cashews
1 cup water
4 tbs tapioca starch
2 tbs nutritional yeast
1 tbs apple cider vinegar
1/2 tsp onion powder
4 garlic cloves
1 tsp salt
1/3 cup almond milk + more if needed

Instructions

Add all ingredients except for the almond milk to a high powered blender. Blend until smooth.
Add mixture to a saucepan over medium-low heat. Continuously whisk the mixture as it will burn quickly.
The mixture will thicken up quickly. Make sure to whisk until there are no clumps. Whisk in almond milk a little bit at a time until the mixture is at a desired consistency. The more almond milk you add, the more the mixture will be like a thick cheese sauce. Less almond milk and the 'mozzarella' will turn out thicker and more stringy.
Whisk continuously for about 5 minutes then remove from heat. The plant-based cheese will continue to thicken as it cools. If it gets too thick add a splash of almond milk as necessary.
Serve.

⭐⭐⭐⭐⭐

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Instant Pot Lasagna Pasta

August 5, 2020

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This lasagna pasta made in the instant pot is far easier and quicker than traditional lasagna, making this recipe perfect for weeknights when you need to throw dinner together. It is just as delicious but without the hassle and time of a full on lasagna. Plus, it’s plant-based and super healthy!

Lasagna is a household classic, but it can be timely to make. This instant pot lasagna however, boasts the same great flavors as a traditional lasagna while being incredibly quick and easy to make. It is full of loads of different vegetables and makes for a perfect weeknight dinner.

Disclaimer: This post may contain affiliate links.

All you have to do is throw everything in the instant pot and pressure cook for 3 minutes. That’s it, it’s that simple! Once it’s finished, I’ll throw in some spinach so it gets nice and wilted then top with my plant-based mozzarella.

If you like Instant Pot Lasagna, try these other great plant-based pasta recipes!

If you try this lasagna pasta recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Instant Pot Lasagna Pasta

Instant pot lasagna pasta that is full of veggies, incredibly easy to make and so delicious. Topped with plant-based mozzarella. Plant-based and dairy free.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword easy dinner, healthy dinner, instant pot, lasagna, pasta

Prep Time 5 minutes

Cook Time 25 minutes

Servings 6 servings

Ingredients

1 cup dry red lentils
1 onion
1 bell pepper
6 garlic cloves
1 yellow squash
1 zucchini
8 baby bella mushrooms
1 can tomato paste
1 can diced tomatoes
16 oz whole wheat penne pasta
2 tsp oregano
2 tsp basil
1 tsp majoram
1 tsp onion powder
1 tsp fennel
1 tbs nutritional yeast
1 tsp salt
1 tsp black pepper
1 large handful spinach
7 cups water

Instructions

Sort and rinse lentils. Add to instant pot.
Chop all vegetables and add to instant pot.
Add in all the remaining ingredients, except for spinach, with 7 cups of water.
Set to pressure cook for 3 minutes.
Once it has cooked and depressurized, mix in spinach and allow it to wilt.
Top with homemade plant-based mozzarella and serve.

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Plant-Based Tamale Bowls

July 24, 2020

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Plant-based tamale bowls are an incredibly easy and healthy dinner. Made with super simple ingredients, this tasty meal is a perfect way to enjoy homemade tamales without the hassle of traditional tamales. This recipe is plant-based / vegan, oil-free and gluten free.

My new favorite go-to dinner has to be these tamales bowls. They are such a great, easy dinner that can easily be added into your rotation. Simply cook some polenta, open a few cans of beans, season and your done!

This recipe can also be super versatile. You could swap out the black beans for chickpeas or pinto beans or even some seasoned veggies. Toppings are endless, but I love having homemade hot sauce and some chunky pico de gallo. Another combo that would taste amazing is some plant-based queso drizzled on top.

How to Make Polenta for Plant-Based Tamale Bowls

Polenta has become a new favorite of mine lately. There are many different methods of cooking it, however here is how I make it for tamale bowls.

Using a large stainless saucepan, add 6 cups of water and bring to a boil. Once the water begins to boil, slowly mix in the polenta. Make sure to continuously whisk it until there are no clumps of polenta.

Once you have mix in the polenta, reduce to a medium-low heat. Continue to whisk the polenta for another 10 minutes. This ensure that it won’t stick to the pan and burn.

When the polenta gets really thick, stir in the almond milk and whisk every few minutes. Do this for about another 10 minutes.

Add in the cumin, garlic, salt and pepper. Stir together.

Next, reduce heat to low and let the polenta cook for roughly another 10-15 minutes until it has thicken again. Stir every few minutes. If the polenta gets too thick, add in a splash of almond milk. As mentioned in the recipe, the polenta should be pretty thick but not too thick to manage.

Once it’s finished cooking, remove from heat.

Note: The polenta will continue to thicken as it sits. Within a few minutes, it will resemble the texture of the outside of a tamale. If it’s too thick, simply add another splash of almond milk until it is at a consistency of your liking.

If you try this plant-based tamale bowls recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Tamale Bowls

Course Dinner

Cuisine Mexican, Plant-Based, Vegan

Prep Time 5 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

Polenta

2 cups polenta
6 cups water
1 cup almond milk
2 tsp cumin
1 tsp garlic
salt & pepper to taste

Beans

2 cans black beans
2 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
2 garlic cloves
1 handful chopped cilantro
salt and pepper to taste

Instructions

For the Polenta

In a large saucepan, bring water to a boil. Once boiling, slowly add in polenta and continuously whisk until there are no clumps.
Reduce to medium-low heat and whisk the polenta often for about 10 minutes.
Once it is thick, stir in almond milk and whisk every few minutes for about another 10 minutes. Stir in cumin, garlic, salt and pepper.
Reduce to low heat and let cook for another 10-15 minutes until it is thick. Stir every few minutes and add more almond milk as necessary. You are going to want the mixture to be pretty thick as it will resemble the outside of a tamale when done.
Once it's finished cooking, remove from heat.

For the Beans

Warm up black beans.
Add in cumin, chili powder, smoked paprika, onion, cayenne, garlic cloves, cilantro, salt and pepper.
Stir together.

Assemble the Bowls

Take a scoop of poleta and add it to your bowl. Top with beans, hotsauce, homemade pico de gallo, guacamole or plant-based queso.

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Instant Pot Plant-Based Red Beans and Rice

June 22, 2020

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Plant-based red beans and rice made in the instant pot. This classic southern recipe makes for an easy and simple homemade dinner. It is packed with delicious cajun seasoning making it full of flavor and perfectly spicy.

There is nothing better than some good old-fashioned southern cooking. However, it can definitely be a challenge finding recipes that are suitable for a plant-based lifestyle. Most southern recipes are in no way vegan/plant-based friendly as they are famously filled with animal products.

This red beans and rice recipe is the plant-based take on a classic Louisiana recipe. It is full of flavor due to the delicious, homemade cajun seasoning mixed with a variety of vegetables. It’s spicy and so good topped with some tabasco, though you could definitely omit if you aren’t a fan of spice.

If you are looking for a healthy, balanced meal that is also super easy to throw together, then this recipe is perfect. All you have to do is cook some rice and throw chopped veggies, beans and seasoning into an instant pot then serve. This recipe is also great for meal prep and can be thrown in the freezer for later.

More Southern Comfort Food Recipes

If you try this plant-based red beans and rice, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Plant-Based Red Beans and Rice

Course Dinner

Cuisine cajun, Plant-Based, Vegan

Keyword beans, brown rice, easy dinner, instant pot

Prep Time 5 minutes

Cook Time 30 minutes

Ingredients

1 lb uncooked red beans
1 bell pepper
1/2 onion
4 garlic cloves
4 button mushrooms
1 celery stalk
1 can diced tomatoes
3 cups uncooked brown rice

Cajun Seasoning

2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (add more if you like it spicy)
1/2 tsp black pepper
1/2 tsp sage
1/2 tsp ground celery seed
1/2 tsp chili powder
1 tbs parsley
1 tsp basil
1/2 tsp mustard seed
1/2 tsp thyme

Instructions

Soak your beans overnight or do a quick soak on the stove.
Start cooking the rice. Click here for how to perfectly cook brown rice.
Add beans to instant pot and cover with water about 1/4 of an inch above the beans. Chop bell pepper, jalapeno, onion, garlic cloves, mushrooms and celery. Add to instant pot along with diced tomatoes. Add all spices to instant pot to create your cajun seasoning.
Set instant pot to pressure cook for 8 minutes.
Once everything has finished cooking, add rice and red beans together and serve. Top with tabasco.

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Southwestern Pasta Salad

June 6, 2020

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This southwestern pasta salad is an incredibly easy to throw together, full of flavor and completely healthy dinner recipe. It makes for a great weeknight dinner that is ready in just under 30 minutes. Plus, it is plant-based and oil-free.

Plant-based southwestern pasta salad is such a great recipe that is so easy to make. It requires minimal dishes and is ready to eat in under 30 minutes. This recipe is perfect for nights when you just need a quick, simple dinner recipe.

This pasta is incredibly tasty and can easily be altered. Swap out the can tomatoes for fresh tomatoes, throw in some chiles or extra cayenne pepper for an added kick. You could even top this with some fresh, homemade guacamole as opposed to just chopped avocado. However you decide to make this dish, it is sure to become a weeknight go-to dinner.

Disclaimer: This post may contain affiliate links.

If you are looking for more great plant-based dinner recipes, like this delicious southwestern pasta, try one of these. They are all simple, healthy and plant-based family-friendly recipes.

If you try this plant-based southwestern pasta salad, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Southwestern Pasta Salad

Course Dinner

Cuisine Plant-Based, Vegan

Keyword beans, pasta

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

1 box of rotini pasta
1 bell pepper
2 jalapenos
2 cup corn
1 can diced tomatoes
2 cans black beans
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/4 cup cilantro
salt to taste
pepper to taste
1/2 -1 avocado

Instructions

Cook pasta.
While the pasta is cooking, chop bell pepper and jalapeno. Add to frying pan and sauté on medium to high heat with enough water or vegetables broth to cover the bottom. About 5 minutes or until soft.
Add corn, beans and diced tomatoes to frying pan. Do not drain beans or diced tomatoes. Let cook for about 5 minutes. If the mixture seems dry add a splash of water.
Lower heat. Stir in garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, chopped cilantro, salt and pepper. Let simmer for 2-3 minutes.
Once the pasta in finished, drain water and add pasta to frying pan. Mix in diced onion.
Top with chopped avocado or homemade guacamole.

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Potato and Chickpea Vegan Breakfast Hash

May 27, 2020

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Potato and chickpea vegan breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It is perfect for large crowds or Saturday morning breakfast.

Who else loves a good breakfast? The best way to start your day is with a delicious breakfast and this hash is just that. It's super simple to make and full of tasty, healthy ingredients.

Chickpeas, for example, are full of nutrients and a great source of plant-based protein. You can read more about the health benefits of chickpeas here. This recipe also contains other super healthy ingredients like sweet potato and garlic. It really is the best of both worlds, healthy and incredibly tasty.

This breakfast hash is also a great option for large crowds as it can be easily scaled up to feed a bigger group. Additionally, it is a versatile recipe as you could easily throw in your favorite veggies or different types of potatoes or beans.

Disclaimer: This post may contain affiliate links.

I love having this hash in a bowl topped with some hot sauce. Though, it also works perfectly in tortillas to make a delicious potato breakfast burrito. I also make these homemade whole wheat tortillas. They are free of any of the oil or preservatives that store bought tortillas have.

Try These Great Breakfast Recipes!

If you try this potato and chickpea vegan breakfast hash recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

Potato and Chickpea Plant-Based Breakfast Hash

Potato and chickpea breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It's perfect for large crowds or a plant-based Saturday morning breakfast.

Course Breakfast

Cuisine American, Plant-Based, Vegan

Keyword breakfast, chickpeas, hash, healthy breakfast, potato, savory

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

2 large russet potatoes
2 large sweet potatoes
1 onion
1 bell pepper
1 jalapeno optional
4 cups cooked chickpeas
2 garlic cloves
2 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
salt to taste
pepper to taste

Instructions

Preheat oven to 400°F. Cover a baking sheet with parchment paper and set aside.
Wash all potatoes.
Chop the russet potatoes into cubes and then rinse again and dry them off. This will help to crips them up.
Chop the sweet potatoes into cubes and then add all potatoes to a large mixing bowl. Mix in garlic powder, onion powder, parsley flakes, salt and pepper.
Spread potatoes evenly on the baking sheet. Let cook in the oven for about 45 minutes or until the potatoes are soft.
Meanwhile, chop onion, bell pepper, and jalapeno if desired. Add to frying pan and cook with a small amount of water or vegetable broth until soft.
Once the potatoes are done, combine potatoes, peppers and onion, chickpeas and pressed garlic cloves to large mixing bowl. Stir everything together.
Serve as is or put into homemade tortillas for a potato and chickpea breakfast burrito.

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If You Like Orange Cauliflower, Try These Other Great Dinner Recipes

Orange Cauliflower

Ingredients

Orange Glaze

Instructions

How Does it Work?

Breakfast

Breakfast + Lunch

Breakfast + Lunch +Dinner

How Does it Taste?

So, is it Worth it?

This cauliflower chili recipe is bound to be your new favorite way to make chili.

Meaty Plant-Based Cauliflower Bean Chili

Ingredients

Instructions

If you likes oil-free pasta salad recipe, try these other great plant-based pasta recipes!

Oil-Free Pasta Salad

Ingredients

Instructions

Try These Other Great Recipes

Plant-Based Mozzarella

Ingredients

Instructions

If you like Instant Pot Lasagna, try these other great plant-based pasta recipes!

Instant Pot Lasagna Pasta

Ingredients

Instructions

How to Make Polenta for Plant-Based Tamale Bowls

Tamale Bowls

Ingredients

Polenta

Beans

Instructions

For the Polenta

For the Beans

Assemble the Bowls

More Southern Comfort Food Recipes

Plant-Based Red Beans and Rice

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Cajun Seasoning

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