Thanks for the recipe! Been needing to find more way to incorporate legumes to my diet!

Omg this looks amazing. Chickpeas are so tasty @patwaririshab

Made these today however I think the prep time of 10 minutes needs adjusting. Took me about 25 minutes to peel the chickpeas, not sure if there’s a quicker method? Also baked as per instructions and they weren’t ‘extra crunchy’ which was a little disappointing. Tasted good though!

Easiest way to peel them is to grab a hand full and gently rub them in your hands the skins just fall off then just pick them out easy takes me. About 5 mins

@camthenutz what a lifehack! Thanks for sharing 😊

@elliot1991 Hi! Thanks for trying the recipe and letting us know! 😊 We have updated the prep time to 25 mins.

@simhazel sorry don't pick them out put them on your baking tray then when there done you can just pick the chic peas out and avoid the skin but I have found that if I leave the skin on thay are more crispy becos the skin it self turns crispy

Healthy snacks don't have to be boring! Check out the tip to make your chickpeas extra crispy.

![crispy chickpeas](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/q0ewhvnnpktjxdnhyjsf/1596683164.jpg/w=700)
#### It's snack time!

#### Try this simple protein-packed roasted chickpeas. It's super simple and will leave you craving more!
#### [Click here to view the video of this recipe on our YouTube channel](https://youtu.be/gw695LzurIA).


#### Makes: 2 servings
#### Cooking time: 10 mins
#### Prep time: 25 mins

#### *Ingredients*
- A can of Chickpeas, drained, rinsed and peeled
- 1 tbsp of Coconut Oil
- Salt
- Pepper
- Cumin
- Paprika
- Other condiments that you like

#### *Directions*
1. Drain the can of chickpeas (save the aquafaba for other recipes)
2. Dry with a clean kitchen towel
3. Peel the skins off, the pain will be worth it, it makes it extra crunchy!
4. Add 1 tbsp of Coconut Oil (for higher smoke points), ½ tsp Salt, Pepper, Cumin and Paprika to the bowl of chickpeas
5. Spread the chickpeas on a baking sheet, roast for 10 mins
- Optional: Shake the pan halfway through so it won't stick
6. Turn the oven off, open the door a few inches to let it cool.
7. Once cooled, they are now ready to serve as a snack or side


![crispy chickpeas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/q0ewhvnnpktjxdnhyjsf/1596683164.jpg/w=700)
#### It's snack time!

#### Try this simple protein-packed roasted chickpeas. It's super simple and will leave you craving more!
#### [Click here to view the video of this recipe on our YouTube channel](https://youtu.be/gw695LzurIA).


#### Makes: 2 servings
#### Cooking time: 10 mins
#### Prep time: 25 mins

#### *Ingredients*
- A can of Chickpeas, drained, rinsed and peeled
- 1 tbsp of Coconut Oil
- Salt
- Pepper
- Cumin
- Paprika
- Other condiments that you like

#### *Directions*
1. Drain the can of chickpeas (save the aquafaba for other recipes)
2. Dry with a clean kitchen towel
3. Peel the skins off, the pain will be worth it, it makes it extra crunchy!
4. Add 1 tbsp of Coconut Oil (for higher smoke points), ½ tsp Salt, Pepper, Cumin and Paprika to the bowl of chickpeas
5. Spread the chickpeas on a baking sheet, roast for 10 mins
- Optional: Shake the pan halfway through so it won't stick
6. Turn the oven off, open the door a few inches to let it cool.
7. Once cooled, they are now ready to serve as a snack or side


Extra Crunchy Roasted Chickpeas

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Daiya's parent company conducts animal testing. Don't support them.

Use tofu+walnuts/garlic/lemon/nutritional yeast mixed for a suitable ricotta cheese ingredient in lasagna, do not support Daiya

Looking forward to trying this 👩‍🍳

I’m going to give this a try and I’m going to include a white sauce made of vegan sour cream and vegan cream cheese mixed together.. hopefully it’ll work! Lol

Use anylist(for ios and Android)to capture the recipe and save all the information.

This lasagna recipe is so delicious, you'll be making this recipe again and again!

![Easy vegan Lasagna recipe](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kjwucanrbmn9afkimcbm/1596680075.jpg/w=700)
#### Your go-to vegan Lasagna recipe is here!
#### Once you get the hang of it, this recipe is so easy, you'll be making it in your sleep!

#### [You can view the video of this recipe on our YouTube Channel.](https://youtu.be/f2XMaqRpPkU)

#### Makes: 2 servings
#### Cooking time: 40 mins
#### Prep time: 30 mins

### Equipment
#### - Oven safe baking dish (I used an 8x8 Glass Dish)
#### - Oven

### Ingredients
#### - 6 Dry Oven-ready [Lasagna Pasta Sheets](https://www.abillion.com/explore/products?q=Lasagna++sheet) depending on how deep the dish you're using is (always check that there's no egg!)
#### - 350 g [vegan ground beef](https://www.abillion.com/explore/products?q=ground+beef) of your choice (I used [Beyond Beef](https://www.abillionveg.com/products/5d266809224cc2000403d388?utm_source=abillionveg&utm_medium=lasagna_recipe)) 
#### - [Vegan Cheese](https://www.abillion.com/explore/products?q=mozzarella+cheese+) of your choice (I used [Daiya Mozzarella Style Shreds](https://www.abillionveg.com/products/5c7f456712c2c80004fd0c6e?utm_source=abillionveg&utm_medium=lasagna_recipe))
#### - A jar of your favorite [pasta sauce](https://www.abillion.com/explore/products?q=pasta+sauce) 
#### - Whatever veggies you like: I used 50g spinach and a whole eggplant
#### - 1 tablespoon of [olive oil](https://www.abillion.com/explore/products?q=olive+oil)


### Directions
#### 1. Thaw your vegan mince 

![beyond beef](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ipy376mvtuchc2fbmjqp/1596680210.jpg/w=700)
#### 2.  Heat olive oil and minced garlic over medium heat till fragrant
#### 3. Add in your vegan ground beef of choice
![vegan lasagna sauce](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/fsa5vdbitpeztyqgp9iy/1596681015.jpg/w=700)
#### 4. Stir in basil, salt, and pepper to taste
#### 5. Mix with pasta sauce, simmer well
#### 6. Spread sauce over bottom of the greased baking dish
![vegan lasagna layering](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/noiepiqzz05leuxu4iri/1596681203.jpg/w=700)
#### 7. Layer with the pasta sheet, followed by eggplant slices and spinach
#### 8. Layer again with sauce, vegan cheese, and another pasta sheet
#### 9. Repeat again with spinach and eggplant slices 
#### 10. Add the last layer of the pasta sheet and remaining sauce
#### 11. Top off with the rest of the cheese!
![vegan lasagna prep](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/lyucswiepohorgnhuew4/1596681366.jpg/w=700)
#### 12. Bake at 375F/190C for 40 minutes
#### 13. Check-in between to ensure the top turns to a golden brown.
![plant based lasagna](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/irhxh7x1f2iif6ljux5a/1596681466.jpg/w=700)
#### 14.  Remove from the oven and let it rest for 5-10 minutes. 
#### 15. Cut and serve immediately.

#### **Hot Tip**: Ensure the pasta sheets are well spread with the pasta sauce, to ensure the oven-ready pasta sheets are cooked.


Easy Vegan Lasagna for Two

i had no idea what a cornichon was until this recipe 😅

This recipe from Chef Chantelle Nicholson will change your perception of cauliflower!

![Roasted cauliflower](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Roasted_cauliflower_whgtdr/1537942120.jpg/w=700)
###### Photograph by Nassima Rothaker

#### Cauliflower takes on a nutty taste when you cook it for longer than 20 minutes. If you cook it for less, it does run the risk of being a little soapy in flavour. This recipe uses the whole cauliflower, including the leaves, meaning there is very little waste. The leaves also are delicious when deep fried.

### **Roasted Cauliflower, Caramelised Purée, Pickled Stems, Deep Fried Leaves, Capers & Lemon**

##### Serves: **4**
##### Active time: **2 hrs**

### **Making the Mustard Pickle**
**Ingredients:**
* 200ml white wine vinegar 
* 80g caster sugar
* 2 tablespoon yellow mustard seeds 
* 2 cloves
* 1 bay leaf

**Directions:**
1. Place everything in a medium sized saucepan and add 200ml water. Place the saucepan on a high heat and bring to the boil for 2 minutes. Remove from the heat and allow to cool.

### **Making the Baked Lemon Jam**
**Ingredients:**
* 2 lemons
* 4 tablespoon caster sugar 
* 2 tablespoon olive oil 
* Pinch of sea salt

**Directions:**
1. Preheat oven to 200℃.
2. Place the fruit on a foil lined baking sheet or roasting dish. Bake for 40 minutes until golden and soft. Blend with the sugar, olive oil, salt and 25ml water. Add more water if necessary to
form a thick ‘jam’.

### **Making the Cauliflower**
**Ingredients:**
* 2 cauliflower, or 1 large cauliflower 
* 1/4 recipe Mustard Pickle
* 6 tablespoons vegetable oil 
* 50ml non-dairy milk
* Table salt and freshly milled black pepper, to taste
* 2 tablespoons capers
* 8 cornichons, finely chopped
* 1 tablespoon chopped flat leaf parsley 
* 1 tablespoon olive oil
* 2 teaspoons Baked Lemon Jam 

**Directions:**
1. Remove the leaves from the cauliflower and cut the stems from the centre. Cut the stems in half if they are really large. Gently heat the mustard pickle then pour over the stems and set aside.
2. Cut each cauliflower into 4 slices. Set the 2 large centre slices aside from each. Chop the remaining slices into small pieces.
3. Heat 2 tablespoons of oil in a medium sized saucepan over a moderately high heat. When hot, add the chopped cauliflower, season well and cover with a lid. Cook for 5 minutes, stir, then cook for another 5 minutes with the lid on. Remove the lid and cook for a further 10-15 minutes until the cauliflower is a deep golden colour. Add the milk then blend until smooth to form a purée.
4. If using one large cauliflower, slice the two large centres slices in half, so you have 4 slices in total. Heat a tablespoon each of oil in 2 large frying pans over a high heat. When hot, add 2 slices per pan and fry until a dark gold colour is reached. Flip the slices over and repeat on the other sides. When both sides are coloured, cover each pan with foil, or a lid, and turn down the heat to medium. Cook for another 10 minutes until soft.
5. Mix the capers, cornichons, parsley and olive oil together. Season with black pepper.
6. With the remaining vegetable oil, heat in a frying pan over a moderate heat. When hot, fry the cauliflower leaves until they turn a dark brown then remove with a slotted spoon, onto
kitchen towel, season and set aside.

### **To assemble**
Heat the purée and divide between 4 plates. Place a slice of cauliflower on top then add the caper dressing. Dollop the lemon jam around the plate, then finish with the pickled stems and crispy leaves.




Tredwells, London: Vegan Roasted Cauliflower Recipe

The unicorn trend has been going strong for a while now, but this is the first time I've seen it applied to tzatziki! 🦄

Thanks for the discount code! Check out this recipe @mrsgarg

![Unicorn Chickpea Pitas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/articles/unicorn-chickpeas-pitas/Pitas/1544060110.jpg/w=700)

#### You don't have to color your tzatziki, but it makes a gorgeous spread for your chickpeas! Just blend your tzatziki and warm up your chickpeas with all the flavors, and assemble for a satisfying Mediterranean lunch.

### **Unicorn Chickpea Pitas**
##### Serves: **3-4**
##### Active time: **45 mins**

**Ingredients**

_**For the chickpeas:**_

* 2 cans chickpeas
* Juice of 1 lemon
* 2 tbsp liquid aminos (soy/tamari)
* 1 tbsp garlic
* 2 tbsp pure maple syrup
* 1 tsp paprika
* 1 tsp onion powder
* 2 tsp cumin
* Salt & pepper to taste

* 
_**For the Unicorn Tzatziki:**_
* 1 cup cashews soaked
* Juice of 1 lemon
* 2 tbsp tahini
* 1 tbsp garlic
* 7-10 tbsp water
* 1/4 diced cucumber
* 1 tbsp dill
* 1 tsp onion powder
* 1 tbsp parsley
* Salt/pepper to taste
* 1/2 melted frozen packet of pitaya
* 1 tsp butterfly pea powder

##### * Use this promo code 'rusticvegan15' for a discount when you order superfood powders from [rawnice](https://www.rawnice.com).

**Directions**
1. Make tzatziki by adding everything except the cucumber to a high speed blender. Fold the cucumber in afterwards and refrigerate.
2. Add chickpeas to medium heat pan and let cook a few minutes.
3. Add lemon, soy sauce and look cook till it starts to dry up a little.
4. Now add maple syrup first, then add all your spices and mix, cook till it really dries up and looks roasted.
5. Serve with your pitas or whichever way you like and enjoy.

Extra Crunchy Roasted Chickpeas

It's snack time!

Try this simple protein-packed roasted chickpeas. It's super simple and will leave you craving more!

Click here to view the video of this recipe on our YouTube channel.

Makes: 2 servings

Cooking time: 10 mins

Prep time: 25 mins

Ingredients

Directions

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