#tastyveganeats

[shadetheme]

A tasty vegan sandwich made with whole grain bread, Dijon mustard, grapes, shallots, and fresh herbs. The chickpea salad is full of flavor.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons Dijon mustard. 2 tablespoons vegan mayonnaise. 1/4 cup grapes, halved. 1 small shallot, finely chopped. 2 tablespoons fresh herbs such as parsley, dill, or chives, chopped. Salt and pepper to taste. 4 slices whole grain bread. Lettuce leaves, for serving.

Instructions: In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky. Add Dijon mustard, vegan mayonnaise, grapes, shallot, and fresh herbs to the mashed chickpeas. Mix until well combined. Season with salt and pepper to taste. Toast the slices of whole grain bread if desired. Divide the chickpea salad mixture evenly among two slices of bread. Top with lettuce leaves and the remaining bread slices to form sandwiches. Slice the sandwiches in half if desired, and serve immediately. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

stosem

[not-the-jedi-i-should-be]

This vegan twist on Donna Hay's classic fried rice features the bold flavors of kimchi and tofu, making it a satisfying and flavorful meal. It's quick and easy to prepare, perfect for a weeknight dinner or meal prep.

Ingredients: 2 cups cooked brown rice. 200g firm tofu, diced. 1 cup kimchi, chopped. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 spring onions, thinly sliced. 2 tablespoons sesame seeds, toasted. 2 tablespoons vegetable oil.

Instructions: In a small bowl, mix soy sauce, sesame oil, rice vinegar, and maple syrup. Set aside. In a large pan or wok, heat vegetable oil over medium-high heat. Add garlic, ginger, and diced tofu. Stir-fry for 2-3 minutes until tofu is lightly browned. Add kimchi to the pan and cook for another 2 minutes. Add cooked brown rice to the pan, breaking up any clumps. Pour the soy sauce mixture over the rice and tofu. Stir well to combine and cook for an additional 3-4 minutes. Remove from heat and stir in sliced spring onions and toasted sesame seeds. Serve hot, garnished with extra spring onions and sesame seeds if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

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