A mouth-watering vegan recipe for when you don’t feel like cooking something complicated but still want something tasty
Prep time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Yield: 4 portions
INGREDIENTS
- 1 8 oz. package spaghetti, whatever kind you prefer
- 2 tsp vegetable oil
- 1 red bell pepper thinly sliced
- 1 carrot thinly sliced or cut into matchsticks
- 1 head broccoli cut into bite-sized florets
- 2 green onions or scallions thinly sliced (optional, for serving)
- 1 tbsp toasted sesame seeds(optional, for serving
For the sauce:
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic minced
- 2 tbsp coconut sugar (or use brown sugar)
- 1 tbsp chili-garlic sauce (or use sriracha, etc.)
- 1 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
Instructions
-
STEP 1
Boil a large pot of water. Cook the Explore Cuisine chickpea spaghetti according to package directions until cooked through. Drain and rinse with cold water. -
STEP 2
Whisk together all of the sauce ingredients in a small bowl. Adjust the seasoning to taste if desired. - STEP 3
While the pasta cooks, heat the oil in a large skillet or wok over medium-high heat. Add the bell pepper and carrot. Cook, stirring frequently, until starting to become tender, about 3 minutes. Add the broccoli, and cook for another 2 minutes until the broccoli turns bright green. -
STEP 4
Add the cooked chickpea noodles and sauce mixture, folding gently to combine. Continue to cook for about 3 more minutes, or until the sauce is thickened slightly and heated throughout. Serve hot, garnished with green onion and sesame seeds if desired.
Tips & Notes
- Remember to not cut the broccoli in to thickly as they’ll just be cumbersome that way
- you can also use some kale instead of the broccoli
Credit
Credits for this recipe go to yupitsvegan.com, you can check them out here
