dinner

Plant-Based Tamale Bowls

July 24, 2020

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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Simple Chickpea Tacos Flavored with Cilantro, Lime, & Garlic

April 28, 2020

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Simple chickpea tacos flavored with cilantro, lime and garlic. A super easy plant-based dinner that is quick to throw together and a great source of plant-based protein. A perfect option for taco Tuesday that even meat-eaters will love.

Chickpeas are a staple in my diet. Not only are they incredibly healthy, but they are extremely versatile. They are one of the healthiest legumes and a great source of plant-based protein. We are always looking for new things to do with chickpeas and that is how these tacos came to be. My family and I eat tacos all the time, they are one of our favorite foods. However, we love to create different variations from these chickpea tacos to my cauliflower, walnut, and potato tacos.

This recipe is super easy to throw together. There is nothing better than a quick dinner that is also packed with nutrients. Chickpea tacos are great to make if you have leftover chickpeas or some just laying around in the freezer. Personally, I always soak a large batch of chickpeas overnight, cook them in the instant pot the next day, then eat on them throughout the week or freeze them for a quick meal later.

Disclaimer: This post may contain affiliate links.

What To Put On Chickpea Tacos

Each time we make tacos, we also make homemade blue corn or whole wheat flour tortillas. In my opinion, there is nothing better than fresh, homemade tortillas. I know exactly what ingredients go into making them and they taste much better than store bought. No preservatives, no enriched flour and no oil.

I also love to top my tacos with homemade guacamole, hot sauce, and unsweetened, plain coconut milk yogurt, (tastes just like sour cream!) I'll even add some nutritional yeast on top for the 'cheesy' flavor and additional nutritional value.

If you try this simple chickpea tacos recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

Simple Chickpea Tacos

Course Dinner

Cuisine Mexican, Plant-Based, Vegan

Keyword chickpeas, easy dinner, garbanzo beans, healthy dinner, taco

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

1 lb dry chickpeas
1 bell pepper
1 jalapeño
1 onion
3 garlic cloves
1/2 cup cilantro
1 tsp coriander
1 tbs lime juice
salt to taste
whole wheat tortillas

Instructions

Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove until soft.
Chop bell pepper, jalapeño and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft then remove from heat.
Drain chickpeas and add to frying pan.
Add pressed garlic cloves, chopped cilantro, coriander, lime juice and salt. Mix everything together.
Serve in a whole wheat tortillas. Add chopped lettuce, tomato, guacamole, hot sauce, or whatever your choice of toppings are! Enjoy!

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Plant-Based Macaroni & Cheese

February 2, 2020

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Creamy plant-based mac and cheese. This dairy-free pasta recipe tastes amazing and is a great kid friendly plant-based dinner idea. Made with whole wheat pasta and a cheese sauce full of veggies, this recipe is incredibly healthy and packed with nutrients. It is also super easy to make and works great as a side or even as the main dish.

Disclaimer: This post may contain affiliate links.

Mac and cheese that is plant-based, healthy, and delicious? That’s right! This recipe is great for those who may be missing that creamy mac and cheese. It is also a good plant-based option that’s kid friendly and easy to make. With most traditional boxed mac and cheese consisting of artificial colors and ingredients they are not the best option. However, this plant-based version is just as delicious but is actually healthy.

This recipe uses the cheese sauce that makes up this broccoli rice casserole recipe. It’s creamy, tasty and super versatile. The same great ingredients used to make this cheese sauce can also be found in this plant-based queso. Made with cashews, sweet potatoes, onion, garlic and nutritional yeast, it’s completely healthy. Served with whole wheat pasta, you are able to get a variety of healthy plant-based foods including vegetables, whole grains and nuts.

If you try this plant-based mac and cheese, or any other recipes, make sure to to use #pureandplantbased . Don’t forget to tag us @pureandplantbased on Instagram or Facebook!

Plant-Based Mac and Cheese

This creamy, plant-based macaroni and cheese is a delicious dairy-free dish. The 'cheese' is made using cashews and a sweet potato and is full of only healthy, whole foods. It's a great way to sneak in some extra veggies in this kid-friendly plant-based recipe. Plus, it's wfpb friendly.

Course Dinner, Lunch, Side Dish

Cuisine Plant-Based, Vegan

Keyword cashew cheese, plant-based cheese, plant-based mac and cheese, vegan cheese sauce, vegan mac and cheese, wfpb, wfpb mac and cheese

Prep Time 5 minutes

Cook Time 25 minutes

Servings 5

Ingredients

1 box whole wheat macaroni
1 large onion
2 sweet potatoes
5 garlic cloves
1/2 cup cashews
1/2 cup almond milk
1/4 cup nutritional yeast
1 tbs apple cider vinegar
salt and pepper to taste

Instructions

Cook Pasta – Fill large pot with water and bring to a boil. Once boiling, add pasta and cook until soft.
Make Cheese Sauce – Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes). If you have a high powered blender like this vitamix, you can skip this step completely.
Peel sweet potatoes and chop into small cubes. Add to a small pot over medium to high heat and cover with water.
Once the water begins to boil, finely dice the onion garlic cloves and add to the pot with the sweet potato. Let boil for 25 minutes until soft.
Once the sweet potato and onion are finished cooking, let cool. Add cashews, almond milk, (1/2 cup or more. Just make sure the cashews are covered,) nutritional yeast, apple cider vinegar and salt to blender. Blend until smooth. Then, add the sweet potato, garlic and onion and blend until everything is combined.
In a large bowl, combine cheese sauce and pasta. Add pepper and salt to taste. Serve.

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Plant-Based Broccoli Rice Casserole

December 16, 2019

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Deliciously creamy plant-based broccoli rice casserole that is packed with nutrients. This vegan recipe is a powerhouse of nutritious ingredients. It tastes like a traditional, extra cheesy broccoli casserole without the incredibly over-processed cheese sauce. Instead, this no-cheese cheese sauce is full of hidden vegetables and plant-based protein that pairs perfectly with broccoli and brown rice.

Disclaimer: This post may contain affiliate links.

A cheesy broccoli rice casserole that is completely plant-based, made with only whole foods and that is absolutely delicious! This recipe is perfect for trying to sneak in more vegetables at dinner time. The ‘cheese’ sauce is made using sweet potatoes which gives it that perfect golden-orange cheese color while also having an abundance of nutrients.

Unlike traditional broccoli and rice casserole, this recipe consists of only healthy ingredients. All of which are whole foods and straight form nature itself. Meaning no canned cheese or those that somehow last for years with a laundry list of illegible ingredients.

Cashews, broccoli and sweet potatoes are all excellent sources of protein. In addition, the sweet potatoes add fiber among various other vitamins and minerals such as vitamin B, C and antioxidants.

The brown rice provides a heart healthy whole grain that is also high in fiber. This healthy carbohydrate gives you a boost of energy and keeps you feeling fuller longer.

Furthermore, the onion and garlic cloves work provide various vitamins (B6, C) and minerals while working to help boost your immune system.

Try These Other Great Brown Rice Recipes

As if you needed any more reasons to try this recipe, it is absolutely delicious and super easy to make. It is also suitable for wfpb and is even gluten free.

5 from 1 vote

Plant-Based Cheesy Broccoli Rice Casserole

Deliciously creamy plant-based broccoli rice casserole that is incredibly healthy. This recipe is a powerhouse of nutritious ingredients while also tasting like a traditional, cheesy broccoli casserole without the incredibly over-processed cheese sauce. Instead, this no-cheese cheese sauce is full of hidden vegetables and plant-based protein and pairs perfectly with the broccoli and brown rice.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword broccoli, brown rice, cheese

Prep Time 5 minutes

Cook Time 45 minutes

Servings 6 servings

Ingredients

1.5 lb broccoli
2 cups dry brown rice
2 sweet potatoes
1 large onion
5 garlic cloves
1/4 cup nutritional yeast
1/2 cup cashews
1/2 cup almond milk + more if needed
1 tsp paprika
salt to taste
sprinkle cayenne pepper *optional if you like some spice

Instructions

Begin cooking brown rice. See instructions below.
Making the 'cheese' sauce: Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes) while you prepare the rest of the ingredients. If you have a high powered blender like this vitamix, you can skip this step completely.
Peel sweet potatoes and chop into small cubes. Add to a small pot over medium to high heat and cover with water.
Once the water begins to boil, finely dice the onion and add to the pot with the sweet potato. Let boil for 25 minutes until soft.
Once the sweet potato and onion are finished cooking, let cool. Add cashews, almond milk, (1/2 cup or more. Just make sure the cashews are covered,) nutritional yeast, salt, paprika and cayenne (optional) to blender. Blend until smooth. Then, add sweet potato and onion and blend until everything is combined. Set 'cheese' sauce aside.
Next, steam broccoli for 3-5 minutes until soft or at desired texture.
When everything has finished cooking, add brown rice, broccoli and 'cheese' sauce to large bowl. Stir until everything is well-incorporated.

How to Cook Brown Rice

Put rice into a strainer and rinse thoroughly.
Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
Let boil on medium heat for 45 minutes or until the rice is at desired textured.
Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.

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Plant-Based Dirty Rice

September 29, 2019

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A plant-based version of an authentic, Cajun dish. This plant-based dirty rice is full of healthy ingredients and great flavors. It works perfectly as the main dish or as a side. In addition, it is super easy to make and is a great option for a healthy weeknight dinner. A meat-less and much healthier version of a Southern favorite.

Dirty rice is a Cajun dish originating in southern Louisiana. It is typically made with white rice and chicken liver and gizzards, ground beef or pork. The process of cooking the meat with the white rice gives it a “dirty” look, hence the name dirty rice.

This recipe, however, is full of flavor without any of the animal products. Instead, this completely plant-based dirty rice is made using brown rice and a cauliflower “meat” similar to this cauliflower taco meat. The cauliflower mixture adds a great texture and boost of flavor in place of what would typically be a combination of various types of meat.

Using brown rice gives it the ‘dirty’ look. Additionally, it is whole grain that is nutrient dense and great for heart health. Paired with the cauliflower, this recipe is packed with fiber that aids in digestion while also promoting fullness.

Try These Other Great Dinner Recipes!

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

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

Vegan/ Plant-Based Dirty Rice

Course Dinner, Side Dish

Keyword brown rice, cauliflower

Ingredients

2 1/2 cups brown rice
1 small cauliflower
1/2 cup chopped walnuts
1 bell pepper
1 onion
3 stalks of celery
8 button mushrooms
1 tsp onion powder
1 tsp paprika
1 tsp smoked paprika
1 tsp oregano
1/2 tsp thyme
1/2 tsp cayenne pepper
1 tsp salt
2 garlic cloves
1-2 tbs chopped parsley

Instructions

Preheat oven to 375°.
Start cooking rice. See instructions below.
Combine cauliflower, walnuts, onion, bell pepper, celery, and mushrooms in food processor. Pulse until everything is finely chopped.
Add all seasoning (except garlic cloves and parsley) to cauliflower mixture and stir until well combined.
Cover a large baking sheet with parchment paper. Evenly pour mixture onto sheet and bake in the over for 30-35 minutes; stir halfway.

How to Cook Brown Rice

Put rice into a strainer and rinse thoroughly.
Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
Let boil on medium heat for 45 minutes or until the rice is at desired textured.
Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.
When everything is finished cooking, combine rice and cauliflower mixture into large bowl. Add pressed garlic cloves and finely chopped parsley. Stir to combine.
Serve as a side dish or the main course. Top with Louisiana Hot Sauce.

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Three Bean Kale and Quinoa Salad

June 13, 2019

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A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it’s easy to throw together and does great in the freezer, just defrost and add fresh veggies.

Three bean kale and quinoa salad is a perfect summertime dinner. It can be enjoyed cold, which makes it perfect for warm nights. Additionally, this recipe is easy and quick to throw together and does great in the freezer.

This recipe is a superfood salad, with many of it’s ingredients being some of the healthiest foods you can consume. Legumes, kale, garlic and quinoa are all nutrient dense and powerful ingredients that provide a vast amount of health benefits.

Beans should be a staple in everyone’s diet. There are full of amazing health benefits as well as being a great source of plant-based protein. Chickpeas are also extremely healthy and offer many health benefits. In addition, the use of kale provides an abundance of antioxidants and essential vitamins and nutrients.

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

3 Bean Kale & Quinoa Salad

A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it's easy to throw together and does great in the freezer, just defrost and add fresh veggies.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword garbanzo beans, plant-based dinner

Prep Time 5 minutes

Cook Time 10 minutes

Ingredients

1/2 cup uncooked quinoa ( about 1 1/2 cups cooked )
1 1/2 cup cooked black beans
1 1/2 cup cooked chickpeas aka garbanzo beans
1 1/2 cup cooked pinto beans
1/2 cup loose parsley
4 cups chopped kale
2 tbs lime juice
2 tsp oregano
2 garlic cloves
salt and pepper to taste
1/2 cucumber
1 bell pepper
1 tomato
1/2 onion
1 jalapeño (optional)

Instructions

Cook beans. Here, you can either cook all the beans together in an instant pot or on the stove. Alternatively, you can cook a pound of each separately and freeze the remaining for other meals. You can also use drained, canned beans.
Add uncooked qunioa to sauce pan with 1 cup of water. Cook on medium for about 10 minutes or until quinoa is soft.
While the quinoa is cooking, combine all of the beans in a large bowl.
Chop the parsley and kale. Add to beans.
Add cooked quinoa to the bowl. Stir to combine and then add lime juice, oregano, garlic cloves, salt and pepper.
Dice tomato, cucumber, bell pepper, onion, and jalapeño.
Serve bean salad and add the chopped fresh vegetables on top.

Recipe Notes

This recipe is great to double and freeze for later. Simply defrost, chop fresh vegetables and add to the salad.

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Mushrooms and Broccoli (Plant-Based Beef and Broccoli)

February 6, 2019

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Craving takeout, but the only places around are not in the least bit plant-based/vegan friendly? Well, I’ve got you covered! This plant-based take on the traditional beef and broccoli recipe is flavored packed and incredibly healthy. The recipe is full of nutrient dense ingredients, therefore instead of feeling guilty for eating takeout, you can enjoy a delicious healthy meal without the regret. Try this recipe for dinner or for a meatless Monday.

This recipe is great by itself topped with sriracha and a little coconut aminos. However, I enjoy it with a side of plant-based, healthy ‘fried’ brown rice. Find the recipe here. Having a side of ‘fried’ rice adds a heart healthy whole grain for a well-balanced meal.

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Healthy Alternatives

This recipe includes many healthy alternatives to a traditional beef and broccoli recipe. These alternatives help make this recipe healthier and plant-based friendly.

Beef → Mushrooms

One of the obvious changes to this classic meal, is the switch of beef to mushrooms. New studies show that red meats are associated with an increased risk of cancer. It has been known that red meat has a direct correlation with colon cancer. Organizations such as the American Institute for Cancer Research warn about the dangers of consuming red meat.

Mushrooms on the other hand are full of nutrients and can even help to PREVENT or TREAT many diseases. They are great for your immune system as well as being a good source of fiber. In addition, mushrooms are low in calories which will helps those looking to loose weight.

Many people aren't a fan of mushrooms and therefore do not get enough in their diet. Personally, I don't love them but hardly even realize I am even eating mushrooms with this recipe.

Soy Sauce → Coconut Aminos

Soy sauce is high in sodium. Many brands also contain gluten or GMO soybeans. In contrast, coconut aminos are soy and gluten free. It has the same dark appearance and similar rich, salty-sweet flavor. I personally prefer the taste over soy sauce as it is not overwhelmingly salty. This being because coconut aminos are lower in sodium while also have a low glycemic index.

Cornstarch → Arrowroot Powder

Cornstarch, while often made of GMO corn, is used as a thickener. Arrowroot, also used as a thickener, is a healthier alternative to cornstarch. In fact, it is nutrient dense containing good amounts of potassium, fiber and iron. Plus by using arrowroot powder, you staying away from GMO and genetically engineered thickeners.

While the two can be used interchangeably, it is better to choose arrowroot over cornstarch.

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NOTE: This is a larger recipe. It is what we use to feed a family of 5. Feel free to half for smaller quantities. Enjoy!

Mushrooms and Broccoli (Plant-Based Beef and Broccoli)

This healthy plant-based/ vegan version of beef is broccoli has a delicious flavor while being full of nutritious ingredients. It is perfect if you have a craving for take out or need a meat free, plant-based dinner!

Course Dinner

Cuisine Plant-Based, Vegan

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 1/2 lb broccoli
1 onion
1 bell pepper
2 tbs fresh ginger root
2 tbs arrowroot powder
1 1/12 cup water
2 tbs coconut aminos
1 tbs toasted sesame oil (omit if oil-free or replace with toasted sesame seeds)
6 button mushrooms
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1/4 tsp cayenne (more or less depending on your spice preference)
salt to taste
pepper to taste

Instructions

Chop onion and bell pepper. Add to skillet and saute.
In a small bowl combine arrowroot powder and water.
Grate fresh ginger root. Add it to the arrowroot mixture and whisk to combine.
Stir in coconut aminos and toasted sesame oil to mixture to create a sauce.
Largely chop mushrooms and add to skillet. Allow them to soften for 3-5 minutes.
Pour sauce into skillet with the vegetables.
Add onion powder, garlic powder, cayenne, ginger powder, pepper, and salt. Stir.
Steam broccoli for 3-5 minutes. Be careful not to let them steam for too long as they will get mushy.
As soon as broccoli is finished steaming, add to the skillet.
Serve with a side of plant-based no-fry fried rice.

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Zucchini Boats with Plant-Based Chickpea Meatballs

December 18, 2018

These zucchini boats with plant-based chickpea meatballs are a fun way to change up the traditional spaghetti and meatballs. They are super easy to make and full of nutrients from all of the vegetables. The chickpea meatballs provide a source of protein as well as being super delicious. Click here to find out how to make them! They are perfect to throw into recipes or freeze for later. Being that chickpeas are so healthy, it is important to find new ways to add them to meals.

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Plant-Based Chickpea Meatballs

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Zucchini Boats with Chickpea Meatballs

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Ingredients

3 large zucchini
18-24 chickpea meatballs
1 bell pepper
1 onion
4 button mushrooms
1 can organic pasta sauce

Instructions

Preheat over to 400°F. Prepare glass baking dish.
Make or defrost plant-based chickpea meatballs. *linked above
Chop bell pepper, onion and mushrooms; saute in a skillet on medium heat until soft.
Cut zucchini in half. Take a spoon and scoop out the middle to create a trench in the zucchini. Add what you scooped out to the skillet of veggies. Place the zucchini into the prepared baking dish.
Add pasta sauce to skillet and let simmer on low for 2 minutes.
Cook the zucchini in the oven for 15-20 minutes or until they are soft. Remove from oven.
Place 3-4, (depending on size) chickpea meatballs in the scooped out portion of the zucchini. Add pasta sauce and vegetables on top.

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Plant-Based Chickpea Meatballs

December 2, 2018

Chickpeas are one of the healthiest legumes you can eat. They are full of protein and fiber and should be consistently added to your diet. Check out some of the incredible health benefits of these legumes here. Not only are they extremely healthy, but that are incredibly versatile as there is so much you can do with them. From hummus to these delicious plant-based chickpea meat balls, they are a must to always have on hand.

These plant-based meatballs are a great way to add in chickpeas and all of their nutritional benefits to a meal. They are crispy on the outside with a softer center. I love to make a big batch of them to stick in the freezer. They make a perfect and easy addition to pasta or even meatball subs. Though, I'd be lying if I said we didn't often eat them by themselves.

Notes

Make sure your chickpeas have been drained and are not wet. This will make the dough too sticky to form into balls.
The chickpea mixture should be sticky, but you should be able to form it into balls. If the mixture is too wet or sticky to mold, blend in more oats. If you have garbanzo/chickpea flour, which I highly recommend trying out, you can also add this to the mixture to help create the perfect consistency.
I coat my hands in coconut oil prior to forming the dough into balls. This helps to form perfect balls and prevent it from sticking to your hands too badly.
I always recommend soaking the chickpeas the night before and using an Instant Pot to cook them perfectly. In addition, is always a good idea to soak and cook more than needed and freeze the rest for another time.
These are great to add on top of spaghetti or on my zucchini meatball boats.
This recipe make a lot of chickpeas balls. However, they are great to throw in the freezer and have on hand for quick and easy dinners.

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5 from 1 vote

Plant-Based Chickpea Meatballs

Course Dinner

Cuisine Plant-Based, Vegan

Keyword chickpeas, garbanzo beans

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

4 cups cooked chickpeas
1 1/2 cup rolled oats
5 tbs flaxseed meal
10 tbs water
2 garlic cloves
1 1/2 tsp salt
3 tsp onion powder
1 tsp parsley
2 tsp oregano
1/2 tsp fennel
pepper to taste
cayenne pepper to taste *optional*

Instructions

Preheat over to 450°F. Lightly cover baking sheet with oil or use parchment paper.
Add flaxseed meal to water and allow for it to sit in the fridge for 5-8 minutes.
Combine chickpeas and rolled oats into a food processor and blend until you get a smooth consistency.
Take your flaxseed meal and add it to the chickpea and oat mixture in the food processor. Blend.
Next, add pressed garlic cloves, salt, onion powder, parsley, basil, oregano, fennel, pepper and cayenne. Blend.
Chill in fridge for 10-15 minutes.
Roll mixture into 25g sized balls and put them on your baking sheet.
Bake for 20-25 minutes, or until the chickpea balls are golden.

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Lentil Chili with Pumpkin and Butternut Squash

October 18, 2018

With the cool fall temperatures comes the need for nice hot dinner recipes. A take on a classic, this plant-based lentil chili is delicious. Adding the pumpkin and butternut squash puree make it perfect for fall.

Not only is this plant-based lentil chili delicious, but it is packed with nutrients and vitamins. The lentils are a great source of plant-based protein, while both pumpkin and butternut squash are high in antioxidants, vitamin A and vitamin C. Being that we are quickly approaching cold and flu season, getting adequate vitamin C is essential. This recipe goes great over rice, quinoa, or by itself! It goes great with home-made, plant-based corn bread.

Disclaimer: In the name of full transparency, this blog post contains affiliate links and purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

Helpful Tips

We first cooked the lentils in our instant pot. Anytime we make beans/legumes, we make them in the instant pot, it has been amazing. It is super quick and very easy. If you don’t have an instant pot, you can cook the lentils on the stove top. Add the 1 lb of lentils to about 5 cups of water, let cook until the lentils are soft.

For the pureed veggies:

A few months back we pureed many different veggies. This included butternut squash, carrots, peppers, (instant hot sauce) and pumpkin. Then, we poured them into ice cube trays and froze. Now we have bags a perfectly measured out pureed veggies, which makes adding them to recipes so much easier!

Lentil Chili with Pumpkin and Butternut Squash

Course Dinner

Cuisine Plant-Based, Vegan

Keyword chili, lentil chili, lentils, plant-based dinner, pumpkin

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 lbs lentils
1 cup pureed pumpkin
1/2 cup pureed carrots
1/2 cup pureed butternut squash
1 15 oz can tomato sauce
1 14.5 oz can diced tomatoes
5 cups vegetable stock or water
1 onion
1 bell pepper
2 pressed garlic cloves
1/2 cup chopped parsley
2 tsp salt
1/2 tsp ginger
2 heaping tsp chili powder
1 tsp black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
pinch of cayenne pepper
a few drops of Louisiana hot sauce

Instructions

If using an instapot, add lentils and just enough water to cover them. Cook for about 10 minutes.
While the lentils are cooking, add chopped bell pepper and onion to a large stew pot. Let cook on medium, adding water as needed so they do not stick to the pot.
Once the pepper and onion are soft, add pumpkin, butternut squash, and carrot puree as well as the tomato sauce and diced tomatoes to form your base.
Add the vegetable stock, using more or less to get the consistency to your liking. Add salt, ginger, chili powder, black pepper, cumin, smoked paprika, cayenne pepper, garlic cloves, parsley, and hot sauce. Let simmer for about 5 minutes.
Add the lentils to your pot and stir to combine.
Serve over rice, quinoa, or by itself.

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