Monday, July 22, 2019

Meatless Monday Slow Cooker Vegan Kung Pao Chickpeas

Can I ask how many of us used the slow cooker this weekend? I couldn't have imagined turning on the oven and I have a/c! However, happiness still ensued by way of this scrumptious (and protein packed) Kung Pao Chickpeas meal... that tastes even better the next day!

  • 1/2 onion - chopped
  • 1 bell pepper - chopped
  • 2 15 oz. cans chickpeas - rinsed and drained
  • 1/4 cup OHSAWA vegan soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 garlic cloves - minced
  • 1/2 teaspoon ground ginger
  • 1 teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil
  • Cauliflower rice - grain rice is perfectly fine

  1. Add onion, bell pepper, and chickpeas into slow cooker.
  2. In a small bowl, whisk together the soy sauce, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil. 
  3. Pour the sauce into the slow cooker and stir well.
  4. Cover the slow cooker and set it to cook for 3 hours on high heat or 6 hours on low heat.
  5. Once the cooking is done, give the chickpeas a stir and serve them warm over rice. 
This is one of those meals that is going to become a favorite. It is real comfort food any time of the year and simply doesn't get an easier to make. As always, Good Eating To You!

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