Some days you know exactly what you want for vegan dinner goodness and then there are those days when you’re just hungry but you have no idea what you want. We’ve all been there and where I live vegan takeout isn’t really an option so we have to do something.
Oh, the pressure!
So when one of us doesn’t actually know what we want for dinner but it’s our night to choose, we’ll just toss out a few ingredients, like say; pesto, mushrooms and potatoes. From there, the world is the cook’s #vegan oyster. You can do whatever you want as long as it contains the aforementioned ingredients.
This vegan dinner recipe is the result of one those nights.
Crispy Tofu, Smashed Potatoes & Mushrooms with Carrot Green Pesto
The other great this about this is that it is a super quick and easy vegan recipe, with most of the work being done by kitchen appliances. But before we get to that, let’s get to the ingredients.
Life as we know it under normal circumstances is…a distant memory. You know that as well as I do, and as such, we have all been doing the best we can as often as we can. For the purposes of today’s blog, that means making sure you get a good chunk of whole foods in your vegan diet.
When was the last time you ordered/cooked a meal without soy or seitan? How about the last time you cooked a meal, period? Or one that consisted mostly of vegetables, grains, beans and/or legumes? It’s not a judgment, believe me. Some weeks I have to really go through the photos to find a meal without pasta or tofu or vegan burgers. It happens and I’ve forgiven myself.
Good because today we have a quick and easy vegan chickpea masala for those nights when you just need something simple, whole and plant based to eat.
The chickpeas are the main source of protein in this, but the good thing about a plant based, vegan whole food diet is that you get tons of essential vitamins and nutrients from ALL of the ingredients.
To get this vegan dinner started, you start with the onion, ginger and hot chili peppers. If you’re using oil, add that into the pan, otherwise look the vegetables cook until fragrant, adding water or waste-free broth a little at a time.
Add the garlic along with any herbs and spices such as: cumin, turmeric, curry, smoky paprika, garam masala seasoning and chili powder. Stir until well coated and then add the chickpeas (rinsed & drained) and cherry/grape tomatoes or just canned crushed tomatoes which is what I used, because this was a day before shopping meal for us.
Add some broth and bring the mixture to a boil, stirring regularly so it doesn’t stick. You want to let this liquid reduce a little so the end result is thick and creamy.
Simmer for 15 to 20 minutes.
Add coconut milk (for cooking) at the last five or so minutes, making sure to taste as you go and adjust for flavor preferences.
Serve on a bed of rice and that’s a pretty darn quick and easy vegan recipes, perfect for lunch or dinner.
If you need a little extra spice, jalapenos or Sriracha will do the trick, but my hubs thought it had a nice little kick to it, emphasis on little.
The other thing I loved about this vegan chana masala? It’s super calorie friendly, even with the creamy coconut milk added to it.
Quick and easy and delicious, so next time you’re in need of a whole food vegan meal, consider hitting up your pantry for that can of beans you haven’t used in forever and toss’em in a pot.