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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Omg whoa!!!! Cook for me next time 👩‍🍳

@elliott96 more reasons to have oyster mushrooms!

Mmmmmm let’s make these next weekend 😍😍

Craving a crunchy, savory treat? This vegan buttermilk chicken could be just the thing to satisfy your cravings! 

![Vegan Buttermilk Fried Chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rx6ydug9abwgbplonyt9/1588231855.jpg/w=700)

#### My boyfriend loves fried chicken and I love a good snack. So, I thought it would be fun to cook together in between watching our movies on a weekend. We nailed the crunch and the flavor was reminiscent of the buttermilk chicken I used to have, all thanks to cashew yoghurt and cashew milk! 

- Serving: 1-2 
- Preparation time: 3 hours 20 min
- Cooking time: 10-15 min

### **Ingredients**

#### *The Marinade*
- 100ml of Cashew Yoghurt (I used [Nush](https://www.abillionveg.com/reviews/5e380b06debb6500200a4018))
- 200ml Cashew Milk (I used [Rude Health](https://www.abillionveg.com/reviews/5e40d07ab1f86200204ee5e8))
- 1.5 tbsp of Lemon Juice
- 1 tsp of Salt

#### *The Batter*
- 150g of Plain Flour
- 1/4 tsp Black Pepper
- 1/2 tsp Cayenne Powder
- 1/2 tsp Paprika
- 1/2 tsp of Garlic Powder

#### *The “Chicken”*
- 400-500g Oyster Mushrooms, or 4 medium to large pieces of King Oyster Mushrooms
- Vegetable Oil (or your choice for frying)


![Vegan Fried Chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/chwcix5nbzrfmcxcoth5/1588231863.jpg/w=700)

### **Method**
#### 1. Assemble marinade into a bowl, whisk well and place in the fridge to chill for 5-10 mins.

#### 2. Cut the King Oyster Mushrooms into four strips from the bottom. Ensure that they're cut into considerable pieces for the seasoning to stick well to your "chicken".

#### 3. Place the Oyster Mushrooms/King Oyster Mushrooms in a bowl with the buttermilk marinade. Ensure that the mushrooms are well-marinated.

#### 4. Cover and refrigerate for 3 hours for the mushrooms to soak in the marinade. In the meantime, assemble the batter. This is also a perfect time to prepare another dish or just watch a movie!

#### 5. After 3 hours, place each mushroom in the batter and toss well until it’s well coated.

#### 6. Heat up a deep pan with vegetable oil-filled halfway on low heat. When the oil starts bubbling, transfer mushroom pieces a few at a time to fry.

#### 7. When frying, use tongs to flip periodically, ensure it's fried to golden brown and/or until the pieces float.

#### 8. Remove from oil and put it over a cooling rack over a tray to remove any excess oil.

#### 9. Pair it with your favorite condiments like [Follow Your Heart’s Veganaise](https://www.abillionveg.com/products/5d31cbc140e1b3000496094d)!



Vegan Buttermilk Fried Chicken Recipe

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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