Vegan Cajun Chickpeas And Sauteed Vegetables Recipes

VEGAN JAMBALAYA

Steps:

• In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
• Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
• Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

VEGAN CAJUN CHICKPEAS AND SAUTEED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on the baking sheet.
• Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes.
• Meanwhile, heat remaining olive oil in a skillet over medium heat. Add chickpeas, onion, and Cajun seasoning. Cook until onion is very soft and chickpeas are slightly crunchy, about 8 minutes. Add vegan butter, Brussels sprouts, and bell peppers. Stir and add garlic powder, salt, and black pepper.
• Remove sweet potatoes from the oven and add to skillet with chickpeas. Cover skillet and cook, stirring occasionally, 6 minutes. Remove from heat and let sit, covered, about 5 minutes.

CRISPY CAJUN CHICKPEA CAKES (VEGAN)

Steps:

• Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
• Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
• Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

CAJUN CHICKEN AND VEGETABLES

Steps:

• Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.

VEGAN CAJUN CHICKPEAS AND SAUTEED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on the baking sheet.
• Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes.
• Meanwhile, heat remaining olive oil in a skillet over medium heat. Add chickpeas, onion, and Cajun seasoning. Cook until onion is very soft and chickpeas are slightly crunchy, about 8 minutes. Add vegan butter, Brussels sprouts, and bell peppers. Stir and add garlic powder, salt, and black pepper.
• Remove sweet potatoes from the oven and add to skillet with chickpeas. Cover skillet and cook, stirring occasionally, 6 minutes. Remove from heat and let sit, covered, about 5 minutes.