If you’re in the market for a super simple totally plant based vegan recipe, you’re going to love today’s recipe. If you don’t like carrots then this isn’t the recipe for you because the beta carotene-rich sticks do a lot of heavy lifting in this recipe.
This is a riff on a non-vegan recipe I browsed on Pinterest and I really wanted to try it. The original wasn’t just non-vegan but it was so sumptuous that I’m pretty sure I gained a kilo just salivating over it. I nixed the oil and the whipped cheese, upped the carrots and added chickpeas on top of the hummus.
If you’re in the market for a way to get more bread in your life, and honestly who isn’t, this is a great way to enjoy a few slices of something flaky and rustic and delicious. And on top of all that, this recipe is super simple with just a few ingredients: chickpeas, carrots, roasted red pepper, cocogurt, agave and lemon juice. Plus all kinds of herbs & spices (chef’s choice)!
This recipe is my new favorite and I’m definitely going to make it again, the minute I find the slender carrots with the greens on them instead of the big fat ones that are perfect for soups and dip sticks.
Just a quick note: I made this vegan dinner oil free but you can use oil and a higher heat to get a crispier caramelization and a faster cook time.
Kitchen Tools:
*Cutting board
*Kitchen knife
*Baking sheet
*Blender or food processor
*Spatula
Ingredients:
*Carrots
*Onion
*Chickpeas (2 cans)
*Roasted red pepper
*Agave syrup
*Lemon juice
*Gochujang
*Vegan yogurt (Cocogurt is my fave)
Cooking Instructions:
*Cut carrots into uniform pieces but keep them big-ish so they don’t cook too fast or burn. Since my carrots were enormous, I halved them the long way and the short way. Toss with your favorite herbs & spices, plus agave syrup & gochujang and spread across a baking sheet.
*Pre-heat oven to 200C (400F).
*While the carrots cook, drain the chickpeas and separate, dump half into a blender and the other half into a bowl. Season the chickpeas in the bowl with a spice blend that will compliment whatever you used on the carrots.
*Thick slice the onion (or quarter them for a ton of onion-y goodness!) and toss with the chickpeas. Set aside until the carrots have been cooking for 15 to 20 minutes, then add them onto the same baking sheet and cook another 10 to 15 minutes.
*Add roasted red peppers, lemon juice, salt & pepper to the blender. Run until nearly smooth and then add the cocogurt. If you want more depth of flavor, add tahini or nutritional yeast. Give it another spin and you’re ready to go.
*Plate the hummus first and add the carrots, chickpeas and onions on top. Try to arrange it pretty if you care. I tried but food styling isn’t exactly my forte.
*Add a few slices of bread if you want. It’s totally optional and not at all required but there’s something fun about scooping up the hummus and chickpeas with a slice of bread. Or two.
And there you have it folks. It took me longer to write up this vegan recipe than it did to actually make this meal and it was a big hit. The hubs loved it and asked for more carrots next time, but seriously bro? There are tons of carrots, as in a few hundred grams of’em!
It was tasty and nutritious and one of the easiest vegan meals I’ve made in a while.
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The Spicy Spatula 
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