Open-Faced Roasted Tomato Sandwiches

Tomato sandwiches are a summer staple in the South. A twist on the classic – these easy open-faced sandwiches are topped with juicy roasted tomatoes and a vegan lemon, garlic, and mayo spread.

What’s a tomato sandwich?

Tomato sandwiches are a Southern staple during the summer months. They’re classically made with white sandwich bread (nothing fancy), thick slices of tomato, mayonnaise, salt, and pepper.

What do I need to make this recipe?

You’ll need a large tomato, olive oil, kosher salt, pepper, vegan mayo, lemon juice, a clove of garlic, and sliced bread.

What kind if tomato should I use?

Large slicer varieties like beefsteak tomatoes work best in this recipe.

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Which kind of vegan mayo should I use?

My favorite vegan mayo brands are Follow Your Heart, Just Mayo, and Hellmann’s (I believe they label it as ‘vegan dressing and spread’ now).

How to make these vegan roasted tomato sandwiches

1.) Preheat your oven to 350F.

2.) Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes.

3.) Whisk together mayo, lemon juice, and garlic.

4.) Spread mayo mixture on toasted bread, top with tomatoes, and enjoy!

What should I serve with roasted tomato sandwiches?

Vegan Caesar Salad

Vegan Tuscan-Inspired Pasta Salad

Lemony Chickpea and Cucumber Salad with Dill

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Roasted tomato sandwich

Open-faced Roasted Tomato Sandwiches

Hannah
Tomato sandwiches are a summer staple in the south. These easy open-faced sandwiches are topped with juicy roasted tomatoes and a vegan lemon, garlic, and mayo spread.
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Southern
Servings 1

Ingredients
  

  • 1 large tomato
  • Olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup vegan mayo
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • Sliced bread toasted

Instructions
 

  • Preheat oven to 350F
  • Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes
  • Whisk together mayo, lemon juice, and garlic
  • Spread mayo mixture on toasted bread, top with tomatoes, and enjoy!
Keyword roasted tomato sandwich, tomato sandwich, vegan tomato sandwich

Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

Crispy buffalo cauliflower and creamy herb ranch dressing, all rested on a buttered and toasted pretzel bun. Put that on your plate! Okay, I’ve been watching too much Mrs. Maisel. But really, put this on your plate!

I deliberated over what to call this for way too long. Is it a roll? A po’ boy? A… sub? I almost settled on sandwich. But nay, it is no simple sandwich – it is a hoagie! (Still open to suggestions from any sandwich connoisseurs out there.)

Every time I make buffalo cauliflower, I feel like I’m left with SO much batter. I think this recipe makes the perfect amount of batter for a small or medium head of cauliflower.

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Serves: About 4 – Prep Time: 10 minutes – Cook Time: 45 minutes

For the Buffalo Cauliflower:

  • 1 medium head cauliflower (about 3 cups), chopped into bite-sized pieces
  • 3/4 cup plant milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot sauce (I like Frank’s RedHot)
  • 1 tablespoon vegan butter, melted

Instructions:

  1. Preheat oven to 450F.
  2. Whisk together batter ingredients (all but cauliflower, hot sauce, and butter) in a medium-sized bowl.
  3. Evenly coat each piece of cauliflower in the batter, and place them on a parchment-lined baking sheet, being careful not to let the pieces touch.
  4. Bake for 20 – 25 minutes, flipping halfway. If the batter is falling off, just bake them a bit longer before flipping.
  5. Whisk together melted butter and hot sauce. Pour mixture over the cauliflower and lightly toss to coat with tongs or a spatula.
  6. Bake for another 20 – 25 minutes, flipping again halfway, until crisp.
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For the Herb Ranch Dressing & Coleslaw:

Make this while your cauliflower is baking!

  • 1 cup vegan mayo
  • 3 tablespoons plant milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried chives
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 16 oz coleslaw mix (one large bag)

Instructions:

  1. Mix ranch ingredients (all except for the coleslaw) together in an airtight container.
  2. Stir 1/2 cup of the ranch dressing into the coleslaw mix. Taste and add more dressing or salt/pepper if you’d like. I like having lots of this ranch leftover to drizzle on top of the sandwiches, or just to save for later.

Assemble the Hoagies:

Butter and toast your bread*, scoop in the ranch coleslaw, and top with buffalo cauliflower. Finish with sliced green onions, parsley, more ranch, more hot sauce, or whatever ya fancy. Enjoy!

*You don’t have to use pretzel buns, but Pretzilla makes vegan ones that come in a 4 pack. I’ve been able to find them at Whole Foods and Publix!


Carrot and Tomato Cashew Bisque with Old Bay Croutons

This vegan bisque owes its cozy creaminess to cashews, and is loaded with veggies and herbs. It’s easy to whip up and so comforting, especially when topped with Old Bay-seasoned croutons.

An overhead shot of a bowl of vegan bisque loaded with old bay croutons and topped with a small sprig of thyme.

For this recipe, I wanted to be reminded of ordering a cup of crab stew or lobster bisque at little mom-and-pop restaurants while growing up in Savannah, GA. Here, the traditional crustaceans and dairy-based cream are replaced by a variety of vegetables, cashew cream, and a hint of Old Bay seasoning in the croutons.

What you’ll need to make the bisque and croutons:

  • Half of a baguette
  • Vegan butter
  • Garlic
  • Old Bay
  • Carrots
  • Onion
  • Celery
  • Flour
  • Tomatoes
  • Vegetable broth
  • A bay leaf
  • Parsley
  • Thyme
  • Cashews
  • Nutritional yeast
  • Salt & Pepper
An overhead shot of the ingredients needed to make vegan carrot tomato bisque (carrots, celery, cashews, an onion, garlic cloves, can of tomatoes, baguette, and herbs).
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How to make this recipe:

Slice up your half baguette and toss with melted butter, garlic powder, and Old Bay. Bake at 350F for 10 minutes.

In a large pot, sauté veggies and crushed red pepper in vegan butter, then add the flour and cook a little longer. Pour in the tomatoes, broth, bay leaf, parsley, and thyme. Bring it to a boil, then reduce and let simmer for 20 minutes.

While that cooks, make the cashew cream by blending together softened cashews, water, and nutritional yeast. Add that to the pot after the 20 minutes are up and let it simmer and thicken for another 10 minutes.

Blend it up with an immersion blender, and MAKE SURE you remove the bay leaf before you blend!!

Taste and add salt and freshly ground pepper to your liking. Add to bowls and toss some Old Bay croutons on top. Plus some herbs if you’re fancy!

A close-up shot of old bay croutons fresh out of the oven.
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Tips for making vegan carrot and tomato bisque:

To soften cashews, place them in a bowl of very hot water for 20 minutes. You can also put them in a bowl of cold water and leave them in the fridge to soak overnight.

If you don’t have an immersion blender, you can use a standard blender and work in batches if needed. Just make sure to let the bisque cool a bit before blending!

You can substitute regular tomatoes for the fire roasted ones, if needed.

I say this recipe make around 4 servings, but I don’t really like to assume serving sizes for people. If you think you’d like more, go ahead and double the recipe.

A splash of dry white wine would be lovely here. I feel like I add wine to everything, so I left it out this time. (Or rather, I put it on the side)

You might also like:

Vegan Garlic White Pizza Sauce

Vegan Caesar Dressing

Buffalo Chickpea Pita Pizzas

A close-up shot of a spoonful being taken out of a bowl of bisque.
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Carrot and Tomato Cashew Bisque with Old Bay Croutons

Vegan Carrot and Tomato Cashew Bisque with Old Bay Croutons

Hannah
This vegan bisque owes its cozy creaminess to cashews, and is loaded with veggies and herbs. It’s easy to whip up and so comforting, especially when topped with Old Bay-seasoned croutons.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Cuisine French
Servings 4 bowls

Equipment

  • Baking sheet
  • Large pot
  • Immersion or standard blender

Ingredients
  

Old Bay Croutons

  • 1/2 baguette
  • 2 tbsp vegan butter melted
  • 1 tbsp garlic powder
  • 1 tsp Old Bay seasoning

Bisque

  • 2 tbsp vegan butter
  • 2 large carrots chopped
  • 1/2 large yellow onion chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • pinch crushed red pepper
  • 1 tbsp flour
  • 1 (14oz) can fire roasted diced tomatoes
  • 3 cups vegetable broth
  • 1 large bay leaf
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme leaves
  • 1/2 cup raw cashews softened*
  • 1 cup water
  • 1/4 cup nutritional yeast
  • salt to taste
  • freshly ground pepper to taste

Instructions
 

Old Bay Croutons

  • Preheat oven to 350F.
  • Slice up half of a baguette into crouton-sized pieces and add to a large bowl. Toss with melted vegan butter, garlic powder, and Old Bay seasoning.
  • Add croutons to a lined baking sheet and bake for 10 minutes, stirring/flipping halfway through.

Bisque

  • In a large pot, melt butter over medium heat and add carrots, onion, celery, garlic, and crushed red pepper. Cook 5-7 minutes until vegetables are soft and the edges of the onions are just beginning to brown. Mix in the flour and allow to cook another few minutes.
  • Add the tomatoes, vegetable broth, bay leaf, parsley, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  • Make the cashew cream while that cooks. Add cashews, water, and nutritional yeast to a blender and blend until very smooth.
  • Add the cashew cream to the pot after 20 minutes, bring to a simmer, and cook another 10 minutes until thickened. Turn off the heat and remove the bay leaf.
  • Use an immersion blender to blend the bisque until the whole pot is smooth and creamy. (If using a standard blender, allow the mixture to cool some before pouring into blender in batches)
  • Taste and add salt and freshly ground pepper, to taste. Ladle into bowls and top with the Old Bay croutons.

Notes

*to soften cashews, let them sit in very hot water for 20 minutes
Keyword bisque, carrot soup, cashew bisque, old bay croutons, soup, tomato bizque, tomato soup, vegan bisque, vegan tomato bisque
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Caramelized Onion Gravy

I love serving this gravy over roasted garlic mashed potatoes or poutine (which – for those of you who may not know about this Canadian delicacy – is fries, gravy, and cheese curds). Obviously we ain’t cooking with any cheese curds here, but I’ve tried it with homemade vegan mozzarella as well as store-bought Violife feta and both are fantastic!

I’d absolutely bring this to a holiday get together or a potluck – you’d never know it’s vegan! Plus gravy boats are adorable and now you have an excuse to use one.

Taste this recipe as you go. You may not like it quite as salty as me, so you can always start with less soy sauce/vegan butter.

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Fun fact about poutine that I just found via cottagelife.com: “The traditional story is that poutine originated in the 1950s in Warwick, Quebec, at a restaurant called Le Lutin qui rit. Upon being asked to add cheese curds to a customer’s fries, owner Fernand Lachance responded, “Ça va faire une mauditepoutine,” or, “That’s going to make a dreadful mess.”

And what a delicious mess indeed!

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Prep time: 5 minutes – Cook time: 1 hour – Serves: about 6 people

Ingredients:

  • 1 small red or yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 1/4 cup reduced sodium soy sauce or tamari
  • 2 tablespoons vegan butter or olive oil
  • 1 tsp organic sugar (I used coconut sugar)
  • 2 cups vegetable broth
  • a few cracks of fresh ground pepper
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Instructions:

  1. Melt butter in a sauce pan over medium-low heat, then add in the diced onion.
  2. Spread the onions in an even layer in the pan and let cook for 30 to 45 minutes, stirring occasionally. Don’t stir too often or they won’t brown enough to caramelize! You may want to stir in a teaspoon of sugar after about 10 minutes to speed up the caramelization process. If they start to brown too quickly or are drying out, add a splash of water and turn the heat down a bit. If they aren’t caramelizing quickly enough, turn the heat up a bit.
  3. Add the flour to the now caramelized onions and stir to mix well. It should be a paste-like texture.
  4. Slowly whisk in the vegetable broth, pouring small amounts in at a time. Then whisk in the soy sauce as well.
  5. Raise the heat to medium and allow the mixture to come to a simmer.
  6. Stir often and reduce heat if necessary until you’ve reached a gravy consistency of your liking. It’s usually about 5-10 minutes for me.
  7. Crack in some fresh ground pepper, and voila! Serve over mashed potatoes, poutine, or any other gravy vessel.

Note: Store any leftovers in an airtight container in the fridge. You can reheat the gravy in the microwave or pour in back into a sauce pot on the stove. It may need a splash of water depending on how much it’s thickened.


Baked Black Bean Burgers

No matter how many vegan meat alternatives come to market (like Beyond and Impossible), I’ll always love a good black bean burger. They pack so much flavor, and really spice up a plain ol’ burger in my humble opinion.

They’re great for any occasion, but I’m posting these on the 4th of July because Amurica, amiright? Make these for your guests and show off your thoughtfulness and the yumminess of vegan burgers, wahoo!

This recipe is loaded with spices and it makes me so happy. Making my own veggie burgers has been one of my recent favorite things to do. I love selecting and actually seeing all of the ingredients that go into the patties.

You can also make a large batch and freeze them! Way less expensive than spending $8 on a pack of 4 sad veggie patties in the freezer section.

Anyways, let’s get to it:

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Burger contestant #1: The Mexi-Burger. I topped this one with cashew queso, pickled jalapeños, pico de gallo, and hot sauce. I’m not going to tell you what kind of hot sauce to use, because that is a personal choice not to be taken lightly. Some guac or avocado would have also been fabulous on this guy.

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Burger contestant #2: The Classic American, sans red onion because the patty is already filled with them, ya know? You could definitely still add some fresh red onion for some color, crunch, and added onion-y-ness. In the realm of condiments, I just went with ketchup but usually am a fan of spicy mustard and some vegan mayo on my classic style burgers. This is about the patties, though, the patties.

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Prep Time: 10 minutes Cook Time: 24 minutes Makes 6 to 7 large patties

Ingredients:

  • 1/2 of one small onion (red or yellow)
  • 1/2 of one red bell pepper
  • 2 (14oz) cans of black beans, or 1 20oz can (drained and rinsed)
  • 1/4 cup oat flour or panko
  • 1/4 cup corn
  • flax egg (1 tablespoon flax meal + 2.5 tablespoons water, mixed in a small bowl and left to thicken for 5 minutes)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • a few cracks of fresh ground pepper
  • 1/4 teaspoon cayenne pepper (optional)
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Instructions:

  • Sauté onion over medium heat for 3 minutes (either with a small bit of oil, or water for oil-free), add the bell pepper and cook for another 3 minutes or so until the onions are translucent and the peppers are tender but not mushy.
  • Add all of the ingredients to a large bowl and mash or use a food processor to mix. You want to still have some whole beans in there, so don’t go overboard with the mashing/mixing.
  • Form about 6 to 7 large patties, packing each one tightly.
  • Bake at 350F on a parchment lined baking sheet for 24 minutes, turning them halfway through.
  • Serve with your favorite burger toppings and enjoy! They’re also delicious crumbled in a taco salad.

Note:

To freeze these patties, place them on a baking sheet and stick them in the freezer for about 45 minutes. Then you can add them to a freezer bag or container and save for a later date. I like to add a small piece of parchment paper between each patty to prevent them from sticking together in the freezer. I’ve baked them thawed and from frozen, and both work just fine!


Roasted Chickpea and Broccoli Bowls

As I’m sure a handful of people close to me would tell you, this is basically my go-to meal. On the semi-rare occasion that I’m cooking only for myself, this recipe is such a staple!

Not only is it really tasty, it leaves my body feeling good afterwards.

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This Roasted Chickpea and Broccoli Bowl is:

crunchy

savory

tangy

healthy

and delicious!

The variety of flavors and textures come together so nicely in this easy to make, quick to clean up meal. I make my own little hummus dressing for it, but you can use whatever!

Place the chickpeas and broccoli on your parchment-lined baking sheet, then season and toss. You could use a silicone baking mat in place of parchment paper, of course!

Make sure all of the chickpeas and pieces of broccoli are spread out some and touching the parchment paper. This will help them roast evenly and get crunchy.

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While the chickpeas and broccoli are in the oven, whip up this simple hummus dressing. It consists of: hummus (duh), lemon juice, water, black pepper, dijon mustard, and garlic powder. Bet you have all those things at home!

If not, you can use a dressing you already have or just skip it altogether. The chickpeas are already very flavorful, and I’d recommend squeezing some lemon juice on the broccoli when it’s done. Or sprinkle it with some lemon pepper seasoning before baking.

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When you’ve finished baking them, add the chickpeas and broccoli to a big bowl and throw in any other good stuff you have laying around. Then drizzle it with the hummus dressing and enjoy!

Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself.

Bowls like this are a good way to get some additional nutrients, eat your colors, and use up whatever odds and ends you have sitting around in your kitchen.

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Ingredients:

  • 1 can of chickpeas (15oz), drained and rinsed
  • A few handfuls of frozen broccoli florets
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • a dash of cayenne pepper
  • salt and fresh ground pepper to taste

For the hummus dressing:

  • 1 tbsp hummus
  • 1 tsp lemon juice
  • 1 tbsp water
  • 1/4 tsp dijon or stone ground mustard
  • 1/4 tsp garlic powder
  • a crack of fresh ground pepper
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Instructions:

  1. Preheat your oven to 400F. Place chickpeas and frozen broccoli on a parchment-lined baking sheet.
  2. Add garlic powder, paprika, cayenne pepper, and salt to the chickpeas. Sprinkle the broccoli with salt. Toss everything to coat with spices. No need for oil!
  3. Bake for 25 minutes, making sure to toss halfway through the cook time.
  4. Eat a chickpea and examine your broccoli. Are they roasted and crunchy enough for your liking? If not, add them back to the oven for another 5 minutes.
  5. Assemble a nice little bowl with the chickpeas, broccoli, and whatever yummy odds and ends you’d like. I threw in some cherry tomatoes.
  6. Crack some pepper and drizzle the hummus dressing over top. Then enjoy!

Notes:

  • Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself!

The Yummiest Black Bean Soup

Y’all… I love black bean soup. It’s so perfectly

creamy,

spicy,

and hearty.

My mother would make it fairly often growing up and I always loved ordering it out at restaurants, so it’s a dish that has been with me for a while! I’ve tried out so many different recipes over the years and I’ve finally found my own way of making it that I like best.

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Come to mama. See how pretty those red onions on top are?

Ready for the pot! Yes, that is my compost scrap bowl. Yes, I thought it was pretty.

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So colorful! Time to add in the beans, broth, and cumin. Then let that baby simmer!

This soup is so flavorful and filling, and I love having it whether it’s hot or cold out. Serving it over some rice (perhaps some cilantro lime) is also a good way to bulk this meal up and add some lovely texture.

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The soup after using my immersion blender.
I suppose I’m in my blue period or something.

And voila! Topping this soup with some fresh red onion is probably my favorite thing to do. I love the contrast in flavor of the raw onions and the cooked ones, and they add a really nice crunchy texture! You could also top with some fresh cilantro, which I would’ve done if I wasn’t out.

It stores well, too, and becomes even more flavorful overnight in the fridge! So this is the perfect recipe to make a lot of and eat throughout the week. Anyways, here’s the recipe:

Creamy, tangy goodness!
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Prep Time: 15 minutes – Cook Time: 40 minutes – Serves about 4

Ingredients:

  • 1 carrot, finely diced
  • 1 stalk of celery, finely diced
  • Half of 1 large red onion, diced (reserve a bit for topping later)
  • 1 bell pepper (any color would be good, but I like using red)
  • 1 jalapeño, seeded and minced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil (any neutral flavored oil, like avocado would be fine)
  • 1 tbsp cumin
  • 2 cans (15oz) black beans, drained and rinsed
  • 2 cups vegetable broth
  • 1/4 tsp salt
  • The juice of 1 lime (about a tablespoon of red wine vinegar can be used in place of it)
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Instructions:

  1. Heat oil over medium heat in a heavy pot. Add onion, carrot, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally.
  2. Add the bell pepper, cook for another 5 minutes.
  3. Add in the jalapeño and garlic, and sauté for about a minute, until fragrant.
  4. Pour in the black beans, vegetable broth, and cumin. Stir and bring to a boil.
  5. Reduce the heat and let it simmer for about 25 minutes.
  6. Add in the lime juice and salt.
  7. Use an immersion blender, a hand masher, or transfer about 2 cups of the soup to a blender, then re-add to soup. You want it blended just enough to get that creamy texture, while still having some visible pieces of beans and veggies floating about.
  8. Taste and adjust salt and pepper to your preferences. Serve on its own or over some rice, and top with reserved diced red onion. Some cilantro would also be great!
  9. Enjoy!

Notes:

If you like things a little spicier, add in 1/4 tsp (or more) of red pepper flakes when you add in the lime juice. (I do this!)

A cup of corn would also make a yummy, colorful addition to this soup!


Sun-dried Tomato & Basil Cannellini Beans

Do I need to say anything further than sun-dried tomatoes and fresh basil? And it only has, assuming you already have salt and pepper, 5 ingredients? This savory side is a great vegan dish to bring to spring and summer get togethers, and would pair wonderfully with a veggie burger or a big salad. Or you could just eat it on its own, of course. Anyways, here ya go!

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Okay this smells amazing.
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Cannellini beans are so silky, nutty, and creamy. Yum.
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Cook Time: 15 minutes – Prep Time: 5 minutes – Serves about 4 as a side

Ingredients:

  • 1 tablespoon of the oil from the sun-dried tomatoes
  • 1 small yellow onion, or about 1/3 of a large one.
  • About 2 tablespoons of julienne cut sun-dried tomatoes in oil
  • 2 cloves of garlic
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1/4 teaspoon salt
  • A few cracks of fresh ground pepper
  • 1/4 teaspoon red pepper flakes (optional but recommended)
  • A handful of fresh basil leaves, to taste
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Instructions:

  1. In a non-stick pan over medium heat, add the oil from the sun-dried tomatoes. Add the onion and cook for 5 minutes or until they have softened.
  2. Mix in the sun-dried tomatoes and cook for another 5 minutes, stirring occasionally.
  3. Next, add the garlic and let cook for another minute before adding the beans, salt, a few cracks of fresh pepper, red pepper flakes if using, and basil. Stir to combine and heat through for another minute or two.
  4. Remove from heat and enjoy!

Notes:

  • This dish is great both warm and cold, depending on what you’re in the mood for. You can totally make this in advance if you’re bringing it to a cook out or picnic, and serve it chilled! Just make sure to double or triple the recipe.

Buffalo Chickpea Tacos

I’m so excited for warm weather foods now that Spring has sprung! This recipe is full of flavor and texture, and can be customized to your own taste preferences. Personally, I love adding as many fresh toppings as physically possible. These are perfect for a warm night with a cold glass o’ beer (or water – you do you), and remind me of eating fish tacos in the Bahamas when I was younger. Minus the fish now, of course!

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Is there anything prettier than roasted chickpeas? Or do I just have an obsession?
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Makes about 6 tacos – Cook time: 25 minutes – Prep time: 10 minutes

Ingredients:

  • 1 16 oz can of chickpeas, drained and rinsed
  • Fajita sized tortillas (I like corn)
  • Hot Sauce (I prefer Frank’s RedHot)
  • Salt to taste (I used about 1/4 tsp)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Olive Oil
  • Celery, chopped
  • Cabbage Mix or whatever lettuce you prefer
  • Vegan Ranch Dressing (Just brand is great)
  • Fresh Cilantro (skip it or use parsley if you’re a soap person)
  • Fresh Ground Pepper
  • Lime Juice
  • Optional toppings: avocado, radish slices, green or red onion

Instructions:

  • Preheat your oven to 400° F.
  • Place drained and rinsed chickpeas on a parchment lined baking sheet (or use a silicone mat if you have one). If they’re still really wet, dab the chickpeas with a towel to remove some of the excess water.
  • Toss to coat chickpeas with oil, salt, garlic powder, and onion powder.
  • Bake for 20 minutes, making sure to give them a stir halfway through the cooking time.
  • Remove from oven and toss chickpeas with hot sauce (about 2 tablespoons), then put them back in the oven to bake for another 5 minutes. Leave them in for a few more minutes if you want the chickpeas to be a bit crunchier.
  • Take the chickpeas out of the oven and assemble your tacos with desired toppings. If you like things spicier, you can add some extra hot sauce on top. Grind a bit of pepper and squeeze some lime over the tacos at the end. Enjoy!

My favorite toppings are cabbage, avocado, celery, cilantro, and ranch 🙂

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