Entrees

Crunchy Gochujang Cauliflower

What Was the Concept Behind This Dish?

So, I’ve been watching Korean dramas non-stop since quarantine started and basically, it looks like Kdrama characters have shifted all their food-love from lamyun to fried chicken or “chi-mek” which is a combo of “chicken” and “mek-joo” (which means beer). I think I could create an entire second blog devoted to just veganizing Kdrama food and if I turned it into a mukbang, I could probably retire…. Should I do it?

I digress (as usual).

Anyhoo, because of all the fried chicken-ness of Korean dramas, I’ve been wanting to see if I could veganize some of my favorite “fried chicken” recipes. Hence, the Kkampoong Tofu I posted a few weeks ago. Next, I wanted to try my hand at General Tso’s chicken and that’s how this recipe came to be.

It’s Always The Hole In The Wall…

The BEST General Tso’s Chicken I’ve ever had in my life was from Mandarin Wok on Green Street in Urbana, Illinois. Mandarin Wok was one of those highly functional restaurants, where they clearly committed all their money to creating delicious food… and not the décor of the restaurant, if you get my drift. The menu consisted of tri-fold pamphlets at the register. At least, the one that I could read. The “real” menu, I understand, was the Chinese that was scrawled onto the wall behind the register. And it was there that the “real” General Tso’s Chicken lurked in plain sight, if not translation. Luckily, I had a couple of friends in college who could read Chinese and put me onto the menu, so that I could simply under “Number 36, please.”

And MY GOD it was so good. The outside was crunchy and sauce was spicy and tangy at the same time. It was so delicious I would often wrap some up in the styrafoam container they gave us drive it home with me all the way to Chicago. It was never as good as eating it at the restaurant (or in the same city), but it was still incredible and worth it.

My Tricks For Making This Recipe.

I used cauliflower here because the flavor pairs incredibly well with the sauce, and moreover, it isn’t too heavy like tofu might be.
I like to cut the cauliflower into big chunks, as while they are marinating, they will inevitably start to fall apart (and create little chunks for “popcorn cauli”!).
I marinate the cauliflower in a little “no-chicken” vegetable base to add some extra flavor.
You have to coat each chunk of cauliflower very well in the corn starch. A thin coating will not create the “crunch” you’ll want. It should be thick—thicker than you think is necessary.
You can double fry the cauliflower for extra crunch.

Crunchy Gochujang Cauliflower

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2 people

Ingredients

1 head cauliflower rough chopped
1 tablespoon plus 1 teaspoon “no chicken” vegetable base
3 tablespoons plant milk
2 2 cups plus ½ tablespoon corn starch
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon regular soy sauce
1 tablespoon light soy sauce
1 teaspoon vegetarian oyster sauce
1 teaspoon mustard
1 teaspoon gochujang
2 tablespoons maple syrup
4 cups vegetable oil for frying
1 tablespoon extra virgin olive oil
1/4 cup onion chopped
5-6 cloves garlic minced
2 leaves red cabbage chopped
1 carrot chopped into very small pieces
2 whole scallions chopped
1/3 cup vegetable broth
1/2 tablespoon sesame oil
1 tablespoon sesame seeds

Instructions

Place cauliflower chunks into a large bowl. Add 1 tablespoon of the vegetable base (I like “Better than Boullion”),together with the plant milk. Mix the cauliflower so that they are evenly coated and set the bowl aside (you can also refrigerate it overnight).
To another large bowl, add 1 cup of corn starch (save the rest for later), ½ tablespoon of garlic powder, and ½ teaspoon of black pepper. Stir everything together with a whisk and set it aside.
Prepare the sauce in advance by whisking together the 1 teaspoon of the vegetable base, regular soy sauce, light soy sauce, vegetarian oyster sauce, mustard, gochujang, maple syrup, and ½ tablespoon of corn starch.
In a very large cast iron pan or deep fryer, bring the vegetable oil to350°F. While you are waiting for the oil to get hot, dredge some of the cauliflower in the corn starch + garlic powder mixture. Make sure that each chunk is thickly coated with the corn starch. You want the cauliflower to be super dry.
Place the dredged cauliflower in the hot oil, ensuring not to crowd the pan. You will have to work in batches and once the corn starch is all used up, add the second cup of corn starch, together with the garlic powder and black pepper, so that you can continue to fully dredge your cauliflower.
Fry your cauliflower for approximately 3 to 5 minutes, until the edges begin to brown. Remove them from the oil and place them on a cooling rack to drain the excess oil. Repeat for the remaining cauliflower.
Once all the cauliflower has been fried once, you can fry them all a second time(without worrying about over-crowding the pan) for extra crunch.
Once you have completed frying all your cauliflower, begin making the sauce by adding extra virgin olive oil to a large pan over medium high heat. When the oil is hot, add the garlic, onion, carrot, cabbage, and scallions to the pan. Sautee the vegetables until the onion starts to turn translucent, about 2 minutes.
Add the vegetable broth and cook for another 30 seconds. Then, stir in the sauce you prepared earlier. Cook the sauce over medium high heat for about 1 minute, until it gets thick.
Turn off the heat and pour the fried cauliflower into the sauce. Stir the cauliflower gently until they are evenly coated. Drizzle them with a the sesame oil and sprinkle the sesame seeds. Serve immediately.

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Entrees Gluten Free Mains

Best EVER Black Bean Burger with Slaw

Why This Black Bean Burger Recipe is Worth Trying

This Best EVER Black Bean Burger with Slaw recipe is one that I’ve worked and reworked for years until I could honestly say that it is the best black bean burger I’ve ever eaten. I have been eating black bean burgers ever since I went vegan (four years ago). The overwhelming majority of the black bean burgers I’ve eaten, while flavorful, lack any sort of real texture. I don’t care how much umami you inject into something—if it’s just a big ball of mush in your mouth, it’s not going to taste great. So, over the years, I’ve employed all sorts of little tricks to maximize flavor while also maintaining texture.

I Hate Black Bean Burgers That Fall Apart, Don’t You?

I don’t know about you, but I hate food that is difficult to eat. It’s one of the reasons I always steered clear of “wings”—I hated getting my hands so messy. Korean cuisine is actually a fairly neat affair—from the eater’s point of view. The use of chopsticks facilitates precision and minimal touching of food, unless of course you want to (like when you’re eating lettuce wraps or rice cakes). It thus always drove me CRAZY whenever I bit into a sandwich or burger and the insides simply oozed out the sides and onto my plat or, worse, my lap.

You Can Watch Me Make a Version of These on my Instagram

So, these Black Bean Burgers with Slaw incorporate all my little tricks, some of which I picked up from veteran cooks, to make sure each bite is satisfying and bursting with flavor. I remember the first time I made these on my Instagram stories (tKV 14 in my Highlights), everyone was AGOG at the “CRUNCH” they heard when I bit into it. When I made these for my husband last night (after wrapping up a Chibo class on how to make these), my husband commented, “MAN!! These are the BEST!!” And let me tell you, he is a right old connoisseur of black bean burgers (it’s one of his favorite foods).

Live Testimonials From Folks Who’ve Tried This Recipe

Here’s a little clip from my Chibo class, where some of the participants raved about this Best EVER Black Bean Burger with Slaw:

Summary of My “Tricks”

I know a lot of you weren’t able to join the class (they sell out pretty quickly). So, I thought I’d put down the recipe here, so that you could try it for yourself. Here is a brief summary of my tricks:

Roast the beans in the oven until they split apart, to dry them out and add texture.
Add walnuts (toasted if you want!) to provide a little extra fat and bite.
Bind the patties with aquafaba (the bean juice left in the can).
Add onions and garlic sauteed with soy sauce for extra umami.
Dredge the patties in potato starch and coat with bread crumbs for CRUNCH.
Top burgers with vegan cheese, caramelized onions, and a slaw to add extra texture and balance out the flavors with a little acidity.

And with all that, you should be more than READY to have the Best EVER Black Bean Burger with Slaw of your ever-loving life. So, have at it!!

Best EVER Black Bean Burger with Slaw

5 from 1 vote

Print Recipe

Ingredients

1 can black beans with liquid
1/2 cup cooked brown rice
1/2 large red onion
3 cloves garlic
1 1/2 Tablespoons soy sauce use tamari to stay gluten free
salt
pepper
2 teaspoons maple syrup
1/4 cup walnuts
1 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/2 Tablespoon chili powder
1/2 cup potato starch
1 cup bread crumbs regular or gluten free
1 Tablespoon extra virgin olive oil
2 small carrots
2 small cucumbers
5-6 leaves red cabbage
1 Tablespoon yellow mustard
1 Tablespoon maple syrup
4 slices vegan cheese
4 hamburger buns vegan/gluten free

Instructions

Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.
Empty 1 can of beans into colander over a bowl to collect the liquid. Donot discard liquid.
Once beans are fully drained, spread them in one layer on baking sheet. Place in oven for ~13 mins, until beans begin to split apart.
Chop up 1/2 onion and 3 cloves garlic. Saute with 1 tbsp extra virgin olive oil.
Season with salt and pepper. When onions start to brown, deglaze pan with 11/2 tbsp soy sauce and ½ tbsp of maple syrup.
Set aside 1/2 sauteed onions. Place remaining half in food processor and pulse 3-4 times. Dump into a large bowl.
Add 1/3 cup of walnuts to food processor and pulse 5-6 times and place in large bowl with onions.
When beans are cooked and out of the oven, place in food processor and pulse ~15-17 times until they have consistency of small pebbles. Add to large bowl.
Add rice, 1-2 tbsp potato starch, 1/2 tbsp onion powder, 1 tbsp garlic powder, ½ tbsp chili powder and 2 tbsp reserved liquid from can of beans.
Mix with a spoon or your hands until a "dough" forms. Quarter the dough and divide into 4 pieces. Shape each piece into a thin patty.
Dredge each patty in potato starch, coat with reserved bean liquid, and then coat with bread crumbs. Set aside in refrigerator.
Julienne 1 carrot, ½ cucumbers, and 2-3 cabbage leaves and place in a large bowl. Add 1 tbsp mustard and 1 tbsp maple syrup, together with salt and pepper. Mix.
Add 2 tbsp extra virgin olive oil to a large pan over medium high heat.When pan is hot, add patties (do not crowd pan).
Cook for ~5 mins and flip. Add cheese to each patty. Cook on stovetop with lid on the pan to melt cheese OR place in the oven at 450 degrees F for 3-4 minutes.
Assemble by adding patty to bun, topped with caramelized onions and slaw. Serve with your favorite side dish (fries, duh).

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Entrees Gluten Free

The Notorious “RBG”: Rice, Beans, and Greens

beans, rice, broccoli and collard greens together on white plate with gold trim

Simple, humble and nutritious describes this dish perfectly! Greens combine with beans and rice for a nutritional powerhouse.

I named this very simple and humble dish of rice, beans, and greens for one of my favorite Supreme Court Justices, Justice Ruth Bader Ginsberg. I think it’s very telling and NOT a coincidence that her initials are also the initials of the one of the healthiest and nutritional bowls of food I like to eat.

As many of you may already know, I’m an attorney by day (and often night). I’ve been a practicing trial lawyer for 16 years, now. I have been to court hundreds of times (I actually just did a trial from my bedroom during quarantine not too long ago—what was weird). And while times have certainly changed since RBG was just starting out and even appointed to the bench, I’m often the only woman, still, in a courtroom full of men.

beans,rice, broccoli, collard greens on plate with gold trim

Take, for example, the trial I was in earlier this year. Between the witnesses, the judge, and the other lawyers, there was a total of 12 men and 1 woman (me). I wonder, often, how this is possible, when more than half the students in my law school class were women, when more than half the candidates selected for internships at my law firm were women, when more than half the interns that were hired for full time positions were women.

I don’t know.

But that’s a rabbit hole that’s I don’t need to drop into right now. Suffice it to say that I admire Justice Ginsberg for spending a lifetime being the “only woman” in thousands of courtrooms, boardrooms, and war-rooms.

Which is why I named one of my favorite dishes for her!

Why is this one of my favorite dishes? Well, I think it’s obvious what qualifies something as a “favorite” for the TKV:

–Delicious

–Nutritious

–Stupid simple to make

This recipe hits all three of the above in a major way. The beans have a smokiness that will remind you of your favorite Chipotle dish and the broccoli have a little sweetness that will make you think of Chinese takeout. But this dish has minimal oil, while being packed with fiber and antioxidants. So the next time you want to end the day with a bang, give this Notorious RBG: Rice, Beans, and Greens a whirl!

Simple, humble and nutritious describes this dish perfectly! Greens combine with beans and rice for a nutritional powerhouse.
I named this very simple and humble dish of rice, beans, and greens for one of my favorite Supreme Court Justices, Justice Ruth Bader Ginsberg. I think it’s very telling and NOT a coincidence that her initials are also the initials of the one of the healthiest and nutritional bowls of food I like to eat.

I don’t know.

Which is why I named one of my favorite dishes for her!

Why is this one of my favorite dishes? Well, I think it’s obvious what qualifies something as a “favorite” for the TKV:

–Delicious

–Nutritious

–Stupid simple to make

The Notorious “RBG”: Rice, Beans, and Greens

Print Recipe

Ingredients

2 cups brown rice cooked
1 can black beans drained
2 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground turmeric
salt
pepper
2 teaspoon maple syrup divided
1 Tablesppon extra virgin olive oil
1 head broccoli chopped
1 teaspoon sesame oil
34 leaves collard greens chopped

Instructions

In a small pot, add black beans together with ½ clove of minced garlic and all the different spices (chili powder, paprika, onion powder, garlic powder, ground turmeric, salt, and pepper). Let it cook for about 5 minutes, until beans are hot.
In the meantime, to two large pans, add ½ tbsp extra virgin olive oil, each. To one pan, add collard greens and some minced garlic. To the other pan, add broccoli and minced garlic.
Add salt and pepper to both pans. When collard greens are cooked (usually takes 2 minutes), remove from heat and set aside.
When broccoli is fully cooked (usually takes 3-4 minutes), remove from heat and add 1 tsp sesame oil and 1 tsp maple syrup. Stir to make sure broccoli is evenly coated.
Add everything to a bowl and serve [with kimchi].

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Entrees Gluten Free

Kale and Zucchini Salad with Roasted Parsnip Chips

The sweet of salad and parsnip combine beautifully with the bite of kale to make a delicious, easy salad you’ll enjoy over and over!

You all know that I don’t like salad, so you might be wondering why I have a recipe for Kale and Parsnip Apple Salad. Well, in summer time, zucchinis taste just so darn good, you start looking for any old excuse to make something with them. Plus, my husband loves salad and is always begging me to add more salads to our meals, so I decided to put something together that I knew even an anti-salad person would like.

I used to hate kale. I associated “kale” with know-it-all goodie-two-shoes who were obsessed with nutrition at the expense of joy. The only people who ate kale salads were those who also drank celery juice for breakfast and eschewed pasta like a vampire avoids the morning sun. In other words, I automatically assumed that I was a kale-hater, because I will never drink celery juice for breakfast and you’d have to kill me to get me stop eating pasta (or rice, potatoes, and bread, for that matter).

Unfortunately (or fortunately?), my husband really really loves kale (he is one step away from drinking green juices, but thankfully, he’s Italian so he, too, understands the impossibility of giving up pasta), so I started incorporating kale, bit by bit, into various recipes. And soon enough, I realized that I really actually liked kale, in fact preferred kale (I actually made a t-shirt that says, “I prefer kale.”). Kale is sturdy and doesn’t fall apart or turn into a big green mush at the first sign of heat or a rich dressing. It stands up to the elements in the most delightful way, ensuring that every bite has the requisite “crunch,” instead of wilting into an irritating nothingness.

woman holding a salad and food with chopsticks

So, kale is the base of almost all my salads (that or broccoli). Much to my mother’s chagrin, I’ve also started subbing kale in for many traditional Korean recipes that call for spinach. Kale is not a traditional Korean ingredient, but its bright flavor pairs so well with the umami of miso, soy sauce, and garlic, it seemed a natural fit.

Anyway, enough about me waxing poetic on kale. This Kale and Zucchini Salad is a very simple salad designed to address your salad fix, while also making you feel good about eating some of the healthiest foods on the planet. It’s packed with antioxidants, fiber, anti-inuflammatory agents, and other nutrients that will set you up for the week, while also tasting really really good. So, enjoy this Kale and Zucchini Salad and before you know it, you too will want to start wearing tshirts that say “I Prefer Kale.”!

Print Recipe

Ingredients

2 bunches curly kale chopped
4-5 florets broccoli chopped
1/4 red onion diced
1 carrot julienned
1 zucchini chopped
1/2 Honeycrisp or Granny Smith apple diced
1/2 cup dried cranberries
1/4 cup toasted walnuts
1/2 avocado chopped
1 parsnip sliced paper thin
1/2 Tablespoon extra virgin olive oil
salt
pepper

For the dressing

1 Tablespoon almond butter
1/2 Tablespoon gochujang
1/4 cup coconut water
1 Tablespoon white vinegar
1/2 teaspoon ground turmeric
salt
pepper

Instructions

Preheat oven to 450°F. Slice parsnip into paper thin slices (you can use a mandolin or a potato peeler). Drizzle with ½ tbsp extra virgin olive oil and place slices on baking sheet in one layer. Place in the preheated oven for ~7 minutes until they are toasted brown. Set aside to cool.
Place all salad ingredients into a large bowl. Season with salt.
Create dressing by placing all dressing ingredients into a deep bowl and using an immersion blender to blend until creamy.
Add dressing, little by little, to salad (you don’t want to overdress). When greens are just barely coated with salad, use your hands to massage the dressing into the kale and other greens. Place in the refrigerator for at least 45 minutes and up to 24 hours.
Right before serving, add a little more dressing (to taste). Garnish with roasted parsnip chips.

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Entrees

Chickpea Salad Sandwich

This Chickpea Salad Sandwich is designed to staunch all your sandwich cravings. Full stop. I mean, what’s not to like? You mean the fact that it’s not chicken or tuna? Yeah, I know for some folks avoiding meat, it can sort of suck not being able to eat the things we grew up eating. But, I gotta tell you—I chowed down on this sandwich and didn’t miss a GD thing. And, my stomach was a lot happier about the whole thing too—no dairy, no heavy dressings, and plenty of healthy fibers and protein in my chickpeas!

But here’s the secret to this sandwich—grape jam.

WHUT?

I know. Grape jelly has no place in a savory salad sandwich! It belongs exclusively with its soulmate, PB! This is downright sacrilegious and unAmerican to boot!

Keep your pants on.

This is the itty bitty of “Korean” in this Korean Vegan recipe. This Chickpea Salad Sandwich is a take on the various sandwiches you can buy at one of those impossibly adorable cafes in Korea. You know—where all the sandwiches are individually prepared and packaged and you have to place them on a tray with a pair of tongs? And it works. You may not think it will, but give it try. The sweetness allows your tastebuds to truly appreciate the combo of flavors in the salad, in a way they simply would not if it was all savory savory savory.

So give this Chickpea Salad Sandwich a try! It’s easy to make, delicious, good for you, and just a little big weird. But in the best possible way.

Chickpea Salad Sandwich

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Ingredients

1 can cooked chickpeas or use 1 3/4 cups
1/4 medium red onion diced
1/2 large carrot diced
1/8 each red bell pepper diced
1 stalk celery diced
1/8 cup leeks diced
9 bread pickles diced
1 1/2 Tablespoons vegan sour cream
1 1/2 Tablespoons hummus
1/2 Tablespoon mustard
1/2 lemon juice
1/2 teaspoon paprika
salt
pepper
1/2 teaspoon maple syrup
12 slices favorite sandwich bread
6 teaspoons grape jam

Instructions

Throw everything (except for jam and bread) into a large bowl and mash it up with pestle or masher or fork.
pread jam on 4 slices of bread. Place another slice of each of these. Top with chickpea salad and another slice of bread. Slice in half before serving.

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Entrees

Vegan Wellington

Vegan Wellington

Delicious, flaky crust is filled with vegetables and covered with your favorite gravy for an easy weeknight meal that is comforting and filling.

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Ingredients

1 package puff pastry thawed and pliable
1 package field roast Italian sausage
2 Tablespoons extra virgin olive oil divided
8-9 cremini mushroms roughly chopped
1 carrot rough chopped
3-4 cloves garlic minced
1 stalk celery chopped
1/2 onion chopped
1 teaspoon thyme dried
salt to taste
pepper to taste
1/4 cup walnuts
2 Tablespoons flour
1/4 cup breadcrumbs
1 Tablespoon tomato paste
1 Tablespoon non-dairy milk

Instructions

Preheat oven to 375° F. In a non-stick pan, add 1 tbsp olive oil over medium high heat until it gets hot.
Add mushrooms and cook for ~ 2-3 minutes, until they start to get soft. Next add onions and cook for an additional 1-2 minutes. Then add carrot, garlic, celery, thyme, salt, and pepper. Cook for ~3-4 minutes. Set aside.
In food processor, add Field Roast sausage links and pulse ~8-10 times until sausages are the consistency of small pebbles. Add to large bowl. Repeat with walnuts and add to bowl with ground Field Roast. Repeat with sautéed vegetables and add to same bowl.
Add flour, breadcrumbs, and tomato paste to bowl and using a large wooden spoon or your hands, incorporate all ingredients and shape into a thick log, approximately 10 inches long and 4 inches across.
Place the log onto the thawed sheet of puff pastry. Wrap the log completely with the puff pastry by pinching the seams, cutting off any extra (which you can save for future use).
Using a very sharp knife, create slits in the top of the puff pastry. Mix together 1 tbsp extra virgin olive oil with 1 tbsp non-dairy milk. Brush the top of the puff pastry with mixture.
Place in the oven and cook for approximately 34-40 minutes, until puff pastry is golden brown. Serve with your favorite gravy.

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Entrees

The Best Damn Bean Burger Evar. With Gochujang.

The Bean Burger.

I thought it was easy. Mash a bunch of beans together, throw in some tofu, and heat em up just like you would a hunk a beef.

NOPES.

As most vegans already know, that ain’t how it works. As detailed here (by one of my favorite food gurus on the interwebs), the problem with most homemade bean burgers is that they either fall apart as soon as you breathe on it, OR, they turn into mashed potato burgers.

So, I took a leaf out of the Chef Kenji’s playbook, modified it to make it vegan and Korean-y, and voila. Your gochujang black bean burger was born.

And it didn’t fall apart.

Cooking Time: 45 minutes
Recipe Difficulty: Intermediate
Servings Amount: 3

Recipe Lead: Sit down. Crack open a can of beans. Eat a burger. Without it falling onto your pants.

Ingredients

1 can black beans
1/3 cup cooked brown rice
1/4 cup sunflower seeds
1/4 cup + 1/2 cup bread crumbs
1 tbsp aquafaba (juice from can of black beans)
1 tsp Korean pepper powder
1 tsp salt
1 tbsp gochujang
1 tsp garlic (minced)
1/4 onion (diced)
1/2 jalapeno (chopped)
1 tbsp olive oil
1/4 cup very ripe kimchi
1 tbsp sesame oil
1 tbsp + 1/4 cup potato starch

Roast black beans by placing in one layer on baking sheet lined with foil and sprayed with cooking spray. Put in 375° often for approximately 10-15 minutes, until beans are splitting apart. Remove from oven and let cool.
In sauté pan, saute onions, kimchi + kimchi juice, jalapeno in sesame oil. Place in large bowl.
Place beans in food processor and chop–not into a mash, just until crumble-y. Add beans to bowl with onions.
Place sunflower seeds in food processor and chop into small pebbles. Add to bowl with beans.
Add rice, breadcrumbs, aquafaba, spices, 1 tbsp potato starch, gochujang to bean/onion mixture. Mold into patties (I made about three).
Coat patties with a very thin coating of potato starch and the submerge in aquafaba. Then coat with breadcrumbs.
Fry in skillet, grill on grill, or bake in the oven–whatever your pleasure. Serve with toasted bun (I used pretzel buns!) and top with whatever you like. I topped it with my avocado cashew pesto, some roasted golden beets, and warm peaches. So.

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Entrees

Eggplant, Sweet Potato, and Chickpea Curry

I was floating through Jamie Oliver’s section on curry (yes, the blessed man has an entire section of curry recipes) and I was inspired to try my own. Naturally, I decided to add whatever I had in the house, including golden beets, sweet potatoes, and eggplant. And, because I bake, I had no shortage of chickpeas…! I’d never used coconut milk in my curry before, but it added a touch of sweetness that I found extremely soul soothing. This will definitely be a go-to dish for us whenever we are in need of comfort food.

Eggplant, Sweet Potato, and Chickpea Curry

A delicious and healthy take on a traditional Indian curry. Chalk full of spices and hearty veggies–you won't miss a thing, I promise!

Print Recipe

Ingredients

2 medium sweet potatoes
2 baby eggplant
2 golden beets
1 can chickpeas
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon salt
1 teaspoon cardamom
1 teaspoon curry powder
1/2 teaspoon turmeric
1 Tablespoon gochujang
2 Tablespoon coconut milk
1/2 cup water
4 Tablespoon olive oil
1 cup spinach
1/2 cup chopped onion
2 cloves garlic minced
1 Tablespoon green chili pepper

Instructions

Roast sweet potatoes and beets in the oven by chopping them into 1 inch cubes and placing in 400° oven for ~25 minutes (until both sides are slightly brown).
In the meantime, in a deep pan, over medium high heat, add 2 tbsp of olive oil. When oil is hot, add egg plant in one layer.
Cook until both sides are a deep brown color. Remove from pan.
Add onions to the same pan (should still be piping hot!). Sauté until onions become slightly brown. Add garlic, chili pepper, and salt. Fold in roasted root vegetables, as well as chickpeas.
Add spices and gochujang and stir until everything is evenly coated.Add coconut milk and water and bring to a boil. Cover and let simmer.Serve with steaming hot rice and homemade naan bread.

Notes

Add spices and gochujang and stir until everything is evenly coated.Add coconut milk and water and bring to a boil. Cover and let simmer.Serve with steaming hot rice and homemade naan bread.

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Entrees

Crunchy Gochujang Cauliflower

Ingredients 1x2x3x

Instructions

Best EVER Black Bean Burger with Slaw

Ingredients 1x2x3x

Instructions

The Notorious “RBG”: Rice, Beans, and Greens

Ingredients 1x2x3x

Instructions

Ingredients 1x2x3x

For the dressing

Instructions

Chickpea Salad Sandwich

Ingredients

Instructions

Vegan Wellington

Ingredients

Instructions

Ingredients

Eggplant, Sweet Potato, and Chickpea Curry

Ingredients 1x2x3x

Instructions

Notes

Ingredients

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Ingredients

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Ingredients