Can afford to buy meat, dairy, or eggs so I guess I’m going vegan! (Chickpea recipes)

[Anonymous]

I am vegetarian - anytime a chicken recipe sounds good because of the sauce or seasonings, I just make it with chickpeas and veggies.

Tofu is also usually $2 for a block. I drain it, press it, slice or cube it. Sometimes toss it in cornstarch. Back at 400 until crispy. And then drizzle with sauce or toss into a stir fry.

Are you open to other type of bean recipes? I have been very into these black bean burgers. I leave out the feta. Use all bbq sauce instead of Worcestershire. https://sallysbakingaddiction.com/best-black-bean-burgers/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm allergic to eggs and dairy, so we don't eat that by default. What we've found is to get fresh produce that is in season. That's a big money saver as it tends to be the cheapest.

I sub chickpeas for chicken often as well, mostly because I've forgotten to buy it lol. Chick pea pot pie is wonderful with cashew milk. I'll also roast some little potatoes, then make a chick peas in a smoked paprika sauce with a garlic aioli. It's DH's favorite dish. We also love rice noodles with carrots, peppers, onions and garlic in a sweet asian sauce.

np - and wow those sound delicious

It does sound delicious. Can you tell us a little more about the smoked paprika sauce?

Sure, I saw it on an instagram post last year at some point. Start with some olive oil, sautee a small diced onion until soft. A minute before soft add in 1tbsp smoked paprika. Once onions are soft add in minced garlic for 30 seconds until fragrant. Next add in a can of drained/de-skined chickpeas and some veggie stock to deglaze. Let simmer until thick. I typically also add a bit of honey. Yes we are vegans who consume local honey to keep our beekeepers in business and expanding their hives.

Top roasted potatoes with chick peas, then a splash of vegan garlic aioli (vegan mayo with some fresh minced garlic, salt, splash of lemon juice, and water to thin per personal preference).

[Anonymous]

Anonymous wrote:I am vegetarian - anytime a chicken recipe sounds good because of the sauce or seasonings, I just make it with chickpeas and veggies.

Tofu is also usually $2 for a block. I drain it, press it, slice or cube it. Sometimes toss it in cornstarch. Back at 400 until crispy. And then drizzle with sauce or toss into a stir fry.

Are you open to other type of bean recipes? I have been very into these black bean burgers. I leave out the feta. Use all bbq sauce instead of Worcestershire. https://sallysbakingaddiction.com/best-black-bean-burgers/

Is tossing in cornstarch a must before baking? I'd like to avoid using it is possible..but not sure if that means it will be a mushy mess

[Anonymous]

Anonymous wrote:

Anonymous wrote:I am vegetarian - anytime a chicken recipe sounds good because of the sauce or seasonings, I just make it with chickpeas and veggies.

Tofu is also usually $2 for a block. I drain it, press it, slice or cube it. Sometimes toss it in cornstarch. Back at 400 until crispy. And then drizzle with sauce or toss into a stir fry.

Are you open to other type of bean recipes? I have been very into these black bean burgers. I leave out the feta. Use all bbq sauce instead of Worcestershire. https://sallysbakingaddiction.com/best-black-bean-burgers/

Is tossing in cornstarch a must before baking? I'd like to avoid using it is possible..but not sure if that means it will be a mushy mess

Not at all! It make it crispier and is nice for the sauce to stick to, but I do it all the time without any.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I am vegetarian - anytime a chicken recipe sounds good because of the sauce or seasonings, I just make it with chickpeas and veggies.

Tofu is also usually $2 for a block. I drain it, press it, slice or cube it. Sometimes toss it in cornstarch. Back at 400 until crispy. And then drizzle with sauce or toss into a stir fry.

Are you open to other type of bean recipes? I have been very into these black bean burgers. I leave out the feta. Use all bbq sauce instead of Worcestershire. https://sallysbakingaddiction.com/best-black-bean-burgers/

Is tossing in cornstarch a must before baking? I'd like to avoid using it is possible..but not sure if that means it will be a mushy mess

Not the pp, but in my experience if you press it and dry it you don't have to do cornstarch, it won't be as crispy but it won't be mush. Two other ways I bake tofu
-do a baked marinaded tofu, press it, bake in soy sauce/seseme oil/whatever. It doesn't have a crispy texture, but it still good
-instead of cornstarch, do a seasoned flour toss and bake (if you are avoiding cornstarch but not grains)
-you can also freeze the tofu, thaw and press, and then bake. It has a very distinctive spongy texture, not everyone likes it but I do! My favorite way to use that type of baked tofu is in a sandwich with hoisen sauce and greens.

[Anonymous]

Op here- THANK YOU!!!! All these recipes look amazing, I am so grateful. Thank you!!!

[Anonymous]

OP, does your university have a food pantry? Access to some supplemental food might give you more breathing room.

[Anonymous]

I really like these two:

https://cooking.nytimes.com/recipes/1020757-crisped-chickpeas-in-spicy-brown-butter?smid=ck-recipe-iOS-share

https://simple-veganista.com/chickpea-of-sea-salad-sandwic/

And I get it - I try to give my young kids organic milk more often than not, but they drink 5 gallons a week and it gets pricey.

[Anonymous]

This is really good, especially the chutney.

https://www.epicurious.com/recipes/food/views/curried-chickpea-and-lentil-dal

[Anonymous]

Also in LA, married to a European, who made a similar amount during the PHD. Have you considered shopping at Sprouts?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm allergic to eggs and dairy, so we don't eat that by default. What we've found is to get fresh produce that is in season. That's a big money saver as it tends to be the cheapest.

I sub chickpeas for chicken often as well, mostly because I've forgotten to buy it lol. Chick pea pot pie is wonderful with cashew milk. I'll also roast some little potatoes, then make a chick peas in a smoked paprika sauce with a garlic aioli. It's DH's favorite dish. We also love rice noodles with carrots, peppers, onions and garlic in a sweet asian sauce.

np - and wow those sound delicious

It does sound delicious. Can you tell us a little more about the smoked paprika sauce?

Sure, I saw it on an instagram post last year at some point. Start with some olive oil, sautee a small diced onion until soft. A minute before soft add in 1tbsp smoked paprika. Once onions are soft add in minced garlic for 30 seconds until fragrant. Next add in a can of drained/de-skined chickpeas and some veggie stock to deglaze. Let simmer until thick. I typically also add a bit of honey. Yes we are vegans who consume local honey to keep our beekeepers in business and expanding their hives.

Top roasted potatoes with chick peas, then a splash of vegan garlic aioli (vegan mayo with some fresh minced garlic, salt, splash of lemon juice, and water to thin per personal preference).

Nice, thanks!

[Anonymous]

I have not read the thread but look up recipes for indian chole-- chickpeas. You can eat it with rice or flatbreads (e.g. Naan, pita, chapati's). Serve with lime and red onion slices. It's easy to make and pretty cheap.