Hey, how’s it going?
Remember when I was telling you last time about how much I love chickpeas? Well this recipe also contains chickpeas.
Sometimes you just want a bowl of goodness, right? No individual ingredients, just a bunch of good stuff tossed on a couple of baking mats and letting the oven do all the work.
This is also a perfect vegan meal to make for lunch and dinner, or if you do batch cooking or meal prepping, this is a really good option. Maybe. I’m not sure if it re-heats well.
Never mind.
This is also a good vegan dinner recipe when it’s close to grocery day because you take all those leftover ingredients and put them together for a delicious and nutritious healthy vegan bowl.
Kitchen Tools:
*Silicon baking mats
*Salt grinder & Pepper mill
*Mixing bowl
Ingredients:
*Carrots
*Tri-color quinoa
*Onion
*Garlic (cooked)
*Chickpeas
*TVP
*Tofu
*Cocogurt (vegan yogurt)
Instructions:
*Cook quinoa according to package instructions. start this first so that the quinoa has time to cook and fluff.
*Preheat oven to 200C/400F
*Hydrate TVP and drain.
*Chop carrots, onion and tofu, and TVP and season with the herbs & spice blend of your choice. It’s easier if you toss it all into a bowl and season it at once.
*Place everything on a baking sheet (or 2) and pop it in the oven, cooking for 20 minutes or until everything is cooked how you like it. Make sure everything is cut into uniform sizes so they cook about the same.
*Feel free to cook the TVP a little longer if you want it crispier. I like to cook it on the top shelf of the oven to get it a little crispy on the edges.
*When everything is done, put it in a large mixing bowl and stir to combine.
*Mash the cooked garlic in a small mixing bowl and then add the vegan yogurt, whisk until combined. Toss with the veggie & quinoa mix or add a dollop on top.
Enjoy!
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The Spicy Spatula 
Whatcha think?