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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I love this!! I'll try to cook it this weekend 💃

Looks good!!! 😍 thanks for sharing this comfort food!!! 😄

@paloma It’s going to be a good one😋

@jashment where can i get violife cheese in sg?

@ananelia I actually don’t think you can from what I believe. I use to get it from KL and bring it back

Yuuuumie! Go Girl! You’re amazing!!!!!!!

Thanks so much for sharing..... My sister is the BIGGEST mac & cheese fan EVER. She's going to be thrilled to be my taste tester on this 😆

A versatile and household favorite comfort food.

![Vegan mac and cheese](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/b9bbfyw3dzrvkidisoh7/1592553719.jpg/w=700)&nbsp;

#### Finding good vegan versions of classic dishes is always a delight! My love for mac and cheese has never faded even after I started going vegan, mostly because of the creamy cheesy part. So, it was SO exciting when I finally discovered my favorite brand of cheese, and I was able to go all out and make this! Here's the recipe to my potluck-winning mac & cheese!

- *Total Cook Time: 50 min*
- *Serves: 6 people*

### **Ingredients**

#### *For the Macaroni Base*
- 500g dried macaroni
- 2 tbsp vegan butter (I used [table lands Dairy Free Spread](https://www.abillionveg.com/products/5da65e7724b63b00209fd372))
- 300g chestnut mushrooms, chopped or sliced
- 4 garlic cloves, finely chopped
- 1 tbsp thyme leaves (I used dried)
- Salt and ground black pepper to taste

#### *For the Béchamel Sauce*
- 50g [vegan butter](https://www.abillion.com/explore/products?q=vegan+butter)
- 3 tbsp plain flour
- 800ml [Almond Milk](https://www.abillion.com/explore/products?q=almond+milk)
- 1/4 tsp grated nutmeg
- 4 tbsp nutritional yeast (aka Nooch) (I used [Engevita Organic Yeast Flakes](https://www.abillionveg.com/products/5ca42eb6b7a90b00041390d3))
- 200g vegan cheddar cheese, grated (I used [Violife Original Flavour Block](https://www.abillionveg.com/products/5d7ae0aed5e9080004184eed))
- 50g vegan parmesan cheese, grated (I used [Violife Just Like Parmesean](https://www.abillionveg.com/products/5c7f3a7612c2c80004fd0951))

#### *For the Topping*
- 40g [vegan parmesan cheese, grated](https://www.abillion.com/explore/products?q=vegan+parmesan+cheese)
- 2 tbsp chopped parsley (I used dried)

### **Method**
1. Preheat the oven to 220ºC/430°F. 

2. Cook the macaroni in boiling, salted water according to instructions on the pasta packaging. Drain in a colander and run it under tap water until cooled. Set aside. 

3. Melt the butter in a pan over high heat.  Add the garlic, followed by the mushroom and thyme. Cook for a few minutes until the mushrooms have browned. Season with salt and pepper and remove from heat. Set aside.

4. For the sauce, add butter in a large saucepan over medium heat and stir until melted. Add flour and cook for 1 minute, stirring constantly until fully incorporated. 

5. Whisk in the plant milk bit by bit until the sauce thickens. Then, lower the heat and stir in the rest of the ingredients for the sauce. Stir until the cheese has completely melted. Remove from heat and season with salt and pepper.

6. Add the mushroom and macaroni to the saucepan with the cheese. Mix till everything is evenly coated in the sauce. Transfer to a deep 25 x 30cm ovenproof dish.

7. Mix the toppings ingredients together and sprinkle it on top. Cook in the oven for 20-25mins or until the top is golden brown. Enjoy!


Vegan Mac N' Cheese Recipe

These soundnmouth-watering! I'm so excited - thank you! 🤤✨

We're making vegan dumplings from scratch! The dough only requires 3 ingredients and in this recipe, I give you two filling options to choose from.

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/y2yxyuatrvsbs9gjd0nm/1570500390.jpg/w=700)

#### The first time I ever had pan fried dumplings was in a small restaurant in Ottawa’s Chinatown with my university roommate after we were both finished classes on a particularly gloomy day. She couldn’t believe I hadn’t had them before and insisted I had to try them. I was instantly hooked.

#### After graduating and moving home to Windsor, I haven’t been able to find a place that does vegan-friendly dumplings. Maybe I’m just looking in the wrong places (help if any Windsorites are reading this!), but instead of going without,  I rolled up my sleeves - quite literally because let’s face it, flour is so messy - and started folding my own dumplings. 

#### In some ways making dumplings is easy. The dough is only three ingredients and you can really get creative and experiment with different fillings. But the tricky part is the art of folding the into perfect little crescents. This comes with practice, but even ugly dumplings fulfill the craving for the crispy yet soft comfort food that has become an all-time staple in my recipe rotation. It is a time-consuming process but it is a fun activity to do with friends over a bottle of wine or put on a movie in the background and time will pass before you know it. 

### Vegan Pan Fried Dumplings

- **Active Time:** 1 1/2 hour-2 hours
- **Serves:** 8 dumplings

#### *Ingredients*

#### *For the Dough*
- 2 cups of all-purpose flour
- 1 tsp of salt
- 1 cup of hot water
- Extra all-purpose flour for dusting

#### *For the Filling (two options)*
- Red cabbage, ginger, mushrooms, garlic, [soy sauce](https://www.abillion.com/explore/products?q=soy+sauce&page=1), [sesame oil](https://www.abillion.com/explore/products?q=sesame+oil) 
- OR
- Minced [tofu](https://www.abillion.com/explore/products?q=tofu), mushrooms, red onion, red pepper, ginger, garlic, green onion soy sauce, [sesame oil](https://www.abillion.com/explore/products?q=sesame+oil)


#### *Method*
1. Combine flour and salt in a large bowl and then create a well in the middle of the bowl. Add the water and mix using a spoon or spatula. As it forms a dough it may be easier to form the dough with your hands. 

2. Lightly dust a surface with flour and kneed the dough with your hands for about 5 minutes until it is smooth and soft. If you touch it, it should spring back. 

3. Place back into the bowl and cover with a damp tea towel to let stand for 1 hour.

4. While the dough is resting, start on your filling. Mine changes every time based on what I have in my fridge but I will list two of my favorite combos below. Get creative based on your own palette and flavor preferences! Since my flavor profile for fillings changes every time, I tend not to measure the exact amounts of what I use. Instead, I eyeball the ingredients and use any extra in other recipes during the week in dishes like stir fry, pasta sauce, and noodle dishes.

5. Mince or chop your chosen ingredients into very fine pieces. I find it easiest to use a food processor or a quick blitz in my high-speed blender. 

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gruj3cy9mdd2qz0xqqwf/1570500617.jpg/w=700)

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/wzixltofmlavsavz2tmu/1570500620.jpg/w=700)

6. Add to a large pan with [olive oil](https://www.abillion.com/explore/products?q=olive+oil) on medium-high heat until softened. Remove from heat and let cool until the dough is ready. 

7. After standing for an hour, cut your dough into four equal pieces to help with portioning. Roll each piece into a long snake and cut into about 8 equal pieces. Place the pieces back into the bowl and cover again with the tea towel. 

8. I like to take out a few pieces at a time and roll them out into circles that are 3-4 inches in diameter. Make sure the dough is rolled thin and that the outside is a bit thinner than the middle. 

9. Spoon about 1tbsp of the filling into the center. Keep a small bowl of warm water nearby. Lightly wet the edge of half of the dumpling wrapper with your finger and then fold in half pressing together the edges into a semi-circle shape ensuring you press out any excess air. Keep the bottom flat so it kind of forms a pyramid. Now, you can attempt to form pleats or folds along the edges of the dumping, or just make sure that the edges are pressed together to form a seal enclosing the filling inside. 

10. Place on a baking sheet lined with parchment paper (or a better low waste option, a silicone mat) while you fold the rest of the dumplings. Repeat until you have used all of the touch and filling. Now, you can freeze the dumplings and store them in a container in the freezer until ready to use. Ensure they are frozen before placing together to avoid them sticking to one another. 

11. If cooking immediately, heat a large frying pan over medium-high heat with about 3tbsp of oil. Once hot, place dumplings in the pan, flat side down without touching each other for a few minutes until the bottoms are starting to brown. 

12. Next, pour about 1/2 cup of water into the pan and cover to steam. This takes about 7 minutes depending on how thin you have rolled your dough. When most of the water has evaporated remove the lid and finish cooking. You will know they are done with the dough is translucent and the bottoms are light brown. Repeat this process as needed for all of the dumplings to be cooked. Serve with your favorite sauce. 

#### One of my favorites is a mix of [soy sauce](https://www.abillion.com/explore/products?q=soy+sauce), [siracha](https://www.abillion.com/explore/products?q=siracha+sauce], [rice vinegar](https://www.abillion.com/explore/products?q=rice+vinegar), [sesame oil](https://www.abillion.com/explore/products?q=sesame+oil), and ground ginger.

#### Enjoy! Please try out different fillings and let me know what flavor combos you come up with.

#### Extra Tip: I use this same simple dough recipe for pierogi and ravioli! Just change out fillings and folding methods to the appropriate shape and you are good to go!

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kyb5dumarpxe5uvjbsru/1570500392.jpg/w=700)

Vegan Pan Fried Dumplings Recipe

@mariaubergine let me know how it goes! 🤗

Anyone know where my saved/liked articles go? I can't find them

Hi @haileysmith They’ve been removed temporarily in lieu of collections but our team will be restoring it in a future update! 😊

Mmmh mouth watering my kidz will love this

No Agar Agar need it? 🤩Hope it works for me, every time I try to cook something with acquafaba it’s just a disaster cuz I never know how much time I need to whip it 😑

@lacatface no need for agar agar in this! 😊 I know right, whipping by hand takes longer, sometimes I just go around the house asking my family to take turns 😅

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sb1vtovlnu61p2r3nn4x/1594103532.jpg/w=700)

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

#### Makes: 2 servings
#### Active time: 30 mins
#### Refrigeration time: 6 hours 

#### *Ingredients*
- 5g (1 tsp) brown sugar
- 60g (1/2 cup) aquafaba, cold from the fridge
- 40g (1/8 cup) dark chocolate (at least 70%)
- 30g (1/4 cup) plant-based mylk of choice at room temperature

#### *Directions*

1. Place the brown sugar and the aquafaba into a mixing bowl and whip them together till it becomes foamy with stiff peaks (may take awhile with hand).

2. Melt the chocolate using the microwave or in a bowl over a saucepan with boiling water. Stir the pieces until they melt and reach pourable consistency.

3. Add a third of your whipped aquafaba into the bowl of melted chocolate while it's warm. Whisk it into a sauce consistency.

4. Add the plant-based mylk and whisk again to thin the sauce down.

5. Add another third of the whipped aquafaba. Gently fold them together.

6. Add the last portion of whipped aquafaba to finish up. 

7. Pour into serving glasses and refrigerate for 6 hours or overnight for better results. Enjoy!

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/shsdjbzqxlizr0jo4wze/1594093189.jpg/w=700)

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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