Tuesday, December 5, 2017

Chickpea Carrot Bolognese


Welcome back to another delicious vegan holiday recipe!! Every year on Christmas night, my mom usually makes pasta for my family. For the past couple of years, I have been dabbling in different types of sauces, vegan "meatballs," etc for myself. This recipe is a real winner!

There are a few parts to this recipe, but if I can multi task and make this recipe at the same time as my Vegan Shepherd's Pie...you know it's pretty simple! ;) I'm so excited to share this with you all, and I definitely will be making it again...and hopefully on Christmas for the family to enjoy! :)



Here's what you need:

For the roasted chickpeas:

- 1 15-ounce can chickpeas (washed, drained, and dried on a paper towel)
- 1 Tbsp olive oil
- 1 Tbsp dried oregano
- Pinch of sea salt
- 2 Tsp garlic powder
- 3 Tbsp panko bread crumbs (I'd recommend using Kelly's Croutons instead...trust me on this).
- 1 Tbsp Vegan Parmesan Cheese (I made my own and will put the recipe below, but you can also get the Go Veggie Brand of Parmesan Cheese and it's incredible!!)

For the Sauce:

- 1 Tbsp olive oil
- 3 cloves minced garlic
- 1/4 cup carrots, diced (cut as thinly as possible, or they won't cook all the way through)
- 1 15-ounce can tomato sauce
- 1 Tbsp dried or fresh oregano
- 1 Tbsp of your homemade or store bought vegan cheese
- *I'd recommend adding some chopped tomatoes as well, and some broth or water to make the sauce thinner*

For the Noodles:

- I bought pre-spiralized butternut squash noodles, but this recipe calls for carrot ribbons. You can spiral your own veggie, or simply use pasta!

Let's begin!! :)



Step 1:

Rinse your chickpeas. I'd recommend doubling the amount because they turn out delicious and you can also top your sauce with extra! Lay the chickpeas on a paper towel and pat gently to dry. Put into a mixing bowl.


Step 2:

Preheat oven to 375 degrees F. In the meantime, mix your chickpeas with olive oil, oregano, salt, garlic powder, bread crumbs, and vegan parmesan cheese. Again, use more chickpeas because there ends up being a lot more 'dry rub' than chickpeas.


Step 3:

Place chickpeas on a nonstick baking sheet. Make sure they are laid out in one layer. Bake them for about 20 minutes and then set them aside. 


Step 4:

While your chickpeas bake, heat up olive oil in a large sauce pan (skillet didn't work well). Add garlic and chopped carrots once the oil is hot over medium heat. I'd recommend cooking for about 5 minutes, and cutting the carrots a lot smaller.

Add more liquid so you have more sauce, more beans, and more servings!
Step 5:

Remove pan from heat to add in the tomato sauce, oregano, and vegan parmesan cheese. Stir to combine, then place the pan back over heat and stir occasionally. 


Step 6:

During this time, cook your noodles separately. If you are cooking squash or zucchini noodles, you just need a splash of olive oil on medium high heat, and stir fry the noodles for about 10 minutes. I find the squash noodles don't take as long to prep since you don't have to drain them. They also resemble hashbrowns when you brown them a bit--they're soooo good!!


Step 7:

Sprinkle in most of the roasted chickpeas into the sauce and stir to combine. This gives the sauce the "bolognese" texture. Add the sauce on top of your choice of noodles, and add a few of the remaining roasted chickpeas on top. I'd also recommend topping it off with fresh basil, hot sauce, and vegan parmesan cheese!! :)


I hope you enjoyed this recipe!! If you decide to try it, make sure to tag me on your IG stories or newsfeed! :)


To make the simple Vegan Parmesan Cheese, here's what you need:

3 Tbsp Nutritional Yeast
3/4 Cup Raw Cashews
1/4 Tsp Garlic Powder
3/4 Tsp Sea Salt

Add to a Nutribullet, pulse a few seconds, and you're done!



There you go! This goes well on everything!! Definitely try this on my Spicy Lentil Stew!



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