Chickpea Rice Stir Fry With Veggies Vegan Gf Recipes

CHICKPEA AND VEGETABLE STIR FRY

Chickpea and Vegetable Stir Fry image

Have you ever tried to make a stir-fry recipe using chickpeas? I used rice or noodles before, but I'm in love with this chickpea and vegetable stir-fry now.

Provided by Simple Vegan Blog

Time 15m

Number Of Ingredients 10

Ingredients

1/2 red onion, julienned
1/2 red bell pepper, julienned
8 Brussels sprouts, quartered
1 15-ounce can chickpeas, drained (400 g)
Sesame seeds (optional)
1/2 cup water
1/4-1/2 cup soy sauce or tamari
2 tbsp coconut or cane sugar
2 tsp cornstarch
Sriracha sauce to taste

Steps:

Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
Serve with some sesame seeds on top.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 234 calories, Sugar 4.4g, Sodium 1209mg, Fat 1.3g, SaturatedFat 0.2g, Carbohydrate 32.9g, Fiber 6.5g, Protein 7.6g

CHICKPEA RICE STIR FRY WITH VEGGIES | VEGAN + GF

Chickpea Rice Stir Fry with Veggies | Vegan + GF image

This Chickpea Rice Stir Fry with Veggies is better than take-out, both in flavor and nutrition! PLUS, it's vegan, gluten-free, and soy-free!

Provided by Kaylee Pauley

Categories Dinner/Lunch Gluten-Free Rice Vegan

Number Of Ingredients 13

Ingredients

1 8 oz box of chickpea rice (or rice of choice)
1 tbsp coconut oil
1/2 large sweet onion (chopped)
2 small bell peppers (chopped)
4-5 cups broccoli (chopped)
1 1/2 medium zucchini (chopped)
2 cups red cabbage (chopped)
1/4 cup Oceans Halo No Soy, Soy-Free Sauce
1/4 tsp sea salt
1/4 tsp black pepper
fresh parsley (chopped)
sesame seeds
protein of choice - tofu, chicken, steak (OPTIONAL)

Steps:

Cook chickpea rice according to package directions.
While rice cooks, heat coconut oil in large skillet over medium heat, add onions and cook 2-3 minutes or until fragrant and they begin to become translucent.
Add bell peppers, broccoli, zucchini, and red cabbage to skillet and cook 3-5 minutes. Then add Oceans Halo no soy, soy-free sauce, sea salt and black pepper, stir until well combined, and cook until all veggies are soft.
Divide chickpea rice among 4 bowls, top with cooked veggies, garnish with sesame seeds and fresh parsley and enjoy.

Nutrition Facts : ServingSize 1 g, Calories 315 kcal, Carbohydrate 50 g, Protein 20 g, Fat 7.6 g, SaturatedFat 3 g, Sodium 930 mg, Fiber 12 g, Sugar 9 g

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