Chickpea Veggie Fritters (Vegetarian + Vegan Options)

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

My obsession with Instagram stories is growing by the day (@nicoleperr). I wanted to test a vegan version of these chickpea veggie fritters and asked Instagram for tips on cooking with flax eggs and got so many helpful responses. You guys rock! At this point I’m pretty comfortable with vegan replacements for dairy but cooking without eggs is still new to me. Right now I eat eggs (I talked more about going vegan-ish in this post), but should I decide to nix them, I want to be comfortable with eggless cooking.

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

These chickpea veggie fritters are easy to make and have a hint of ginger that gives them a delicious personality. I don’t know if personalities can be delicious or if food technically even has a personality but we’re just gonna go with it …

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

Chickpea Veggie Fritters (Vegetarian + Vegan Options)

Yield: 12-15 fritters

Chickpea Veggie Fritters (Vegetarian + Vegan Options)

Ingredients

  • 15.5 oz chickpeas (1 can), rinsed and patted dry
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1/2 cup breadcrumbs (I've used whole wheat and panko—both work!)
  • 1/4 cup fresh parsley, chopped
  • 2 eggs (see notes for vegan alternative)*
  • 1" ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Salt + pepper to taste (be generous)

Instructions

  1. Preheat oven to 400 degrees F.
  2. If you're making these vegan, prepare the flax eggs (see notes). Otherwise, whisk together the eggs in a small bowl and set aside.
  3. Using a small food processor, pulse the chickpeas. You don't want them to turn into a paste, so don't overdo it. You want them combined but still with a bit of chunk. If you don't have a food processor, just coarsely mush them up with a fork.
  4. Use a grater to shred the zucchini and carrots. Use a paper towel to press out excess liquid.
  5. Add all ingredients to a big bowl and mix together (easiest to use your hands).
  6. Line a baking sheet with parchment paper (or lightly grease it). Roll the veggie mixture into small balls (about 1 1/2 - 2") and then press down into a patty shape. Place on the pan.
  7. Bake for 20-25 minutes. If doing the vegan version, keep in a little longer (25-30 minutes).

Notes

*Egg replacement = 2 tbsp flax meal + 5 tbsp water. Mix them together in a small bowl and let sit while you prepare the rest of the ingredients. You want the mixture to start to gel. Depends on the temperature of the water, but could be good to go in as little as 5 minutes.

http://pumpsandiron.com/2017/06/04/chickpea-veggie-fritters-vegetarian-vegan-options/

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

There’s no taste difference between the vegan and vegetarian versions, but there is a slight difference in texture. The eggless patties will be a little more crumbly but if you’re just going to break it up in a Buddha bowl or salad then who cares, right? 😉 I would recommend rolling them a little smaller than if you’re using eggs. And be sure to let them cool out of the oven for a few minutes before trying to move them from the pan.These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

If you’re food prepping for the week ahead, make a batch of these and keep leftovers in an airtight container in the fridge to add to your lunches and dinner all week. I also eat them as a snack dipped in hummus. Sounds weird but it’s goooood.

Chipotle Roasted Cauliflower Tacos

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Holy tacos, Batman! These chipotle roasted cauliflower tacos are ridiculous. Once you have the chipotle sauce (recipe posted on Sunday) they’re super easy to make and you can customize them with your favorite tacos fillers. Between the chipotle sauce and the seasoning for the roasted cauliflower, the flavor is out of this world. Make these for Cinco de Mayo, Taco Tuesday or any day of the week.

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Chipotle Roasted Cauliflower Tacos

Yield: 6 tacos

Chipotle Roasted Cauliflower Tacos

Ingredients

    For the cauliflower:
  • 1 head cauliflower
  • 1 small red onion (or half of a large one)
  • 1-2 tbsp extra virgin olive oil or avocado oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • For the chipotle sauce (full recipe here):
  • 3 chipotle peppers in adobo sauce
  • 1 tsp of the adobo sauce
  • 2/3 c raw cashews, soaked
  • 1/2 c unsweetened almond milk
  • 2 tbsp lime juice (juice from about 2 limes)
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 2 tbsp avocado oil (optional--increases the creamy texture)
  • For the tacos:*
  • 6 tortillas
  • Half a red cabbage
  • 2 spears of romaine lettuce
  • 3 tomatos
  • 2 avocados

Instructions

  1. The cashews used in the chipotle sauce need to be soaked. You can either soak them in cold water overnight or pour boiling water over them and let them soak for 1 hour uncovered.
  2. Preheat the oven to 425 degrees F.
  3. Prepare the cauliflower. Remove the florets from the head of cauliflower. Cut the onion in half and then width-wise to make long strips of onion pieces. Spread the cauliflower and onion on a pan (I like to cover mine in parchment paper first to help with clean up). Drizzle with olive oil or avocado oil and sprinkle on the chili powder, cumin, paprika and salt. Toss to evenly coat. Roast for 30-35 minutes.
  4. While the cauliflower starts to roast, prepare the chipotle sauce in your food processor or high-speed blender. Full recipe can be found here but you just put all the ingredients in a food processor and combine until smooth.
  5. As the cauliflower finishes roasting, prepare the taco fillings. Chop the red cabbage and lettuce until shredded. Remove the seeds from the tomatoes and dice. Remove the pit and peel from the avocados and cut into strips.
  6. Heat the tortillas. You can do this on the stovetop by heating a dry pan (no oil) on medium heat and then placing the tortilla on it for about 30 sec each side. You could also do this in the oven. I usually just pop them into the oven with the cauliflower on a different rack (on tin foil) for 5 or so minutes.
  7. Assemble your tacos, top with the chipotle sauce and enjoy!

Notes

*Customize the filling of your tacos! I went with cabbage, lettuce, tomatoes and avocado but you can pick and choose your own favorites.

http://pumpsandiron.com/2017/05/02/chipotle-roasted-cauliflower-tacos/

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious! These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Look at that beautiful beast of a taco. This recipe produced six tacos for me, as mentioned above, but as you can see, I made them pretty big. If you’re using smaller tortillas, you could easily get eight or more from the recipe. If you have leftovers, you can absolutely store them in the refrigerator for a few days. I’d recommend keeping the ingredients stored in separate containers for the best results.

Unless you drown the tacos in it, you’ll definitely have chipotle sauce leftover. Use it as a dip or in a Buddha bowl if you run out of the chipotle roasted cauliflower tacos before the sauce.

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

And that’s all from me today! If you’re looking for more cauliflower recipes, check out Parmesan Roasted Cauliflower. Also this Slow Cooker Corn Chowder can be made with cauliflower instead of potatoes if you’re looking for a low-carb soup. Let me know in the comments if you make these chipotle roasted cauliflower tacos! What taco fillings did you go with?

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

A year and a half ago, I shared a recipe for a dairy-free creamy almond garlic sauce and today I want to show you one of my favorite ways to use it. Spiralized zucchini noodles FTW! These almond garlic zoodles with roasted broccoli make for a flavorful, healthy dinner or lunch. Sharing this recipe was also a great opportunity to go back and update the photography in the old sauce post–man has my understanding of lighting improved in the last couple years!

While the broccoli roasts, you’ll make the sauce on the stovetop so that everything can be mixed together at the end. From start to finish, it usually takes me 35-40 minutes to make this dish.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner. Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Yield: 2-4 servings depending on how hungry you are

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Ingredients

  • 4 large zucchini
  • 1 head of broccoli
  • 2 cups unsweetened almond milk
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 4 tbsp all purpose flour*
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil (1 for roasting broccoli, 1 for sauce)
  • Salt + pepper to taste
  • 1/2 cup chopped almonds (optional)

Instructions

  1. Preheat oven to 400 degrees F. While oven preheats, spiralize your zucchini. Gently pat the zoodles with a paper towel to remove excess water. Set aside.
  2. Cut florets off broccoli head. Drizzle with olive oil, salt and pepper and spread on a pan (I like to line pan with parchment paper to make clean-up easier. Roast in the oven for 25-30 minutes.
  3. While broccoli roasts, prepare the almond garlic sauce: DIRECTIONS.
  4. During the final few minutes of the sauce simmering and reducing, add in the zoodles to the pan. Stir until completely coated and cook for 2-5 minutes, depending on how soft you want the zoodles. I typically only cook them a couple minutes until they're warmed through but not too soft.
  5. Stir in the broccoli and enjoy.
http://pumpsandiron.com/2017/03/12/creamy-almond-garlic-zoodles-with-roasted-broccoli-dairy-free/

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

If you do Meatless Monday, this would be a great dish to make tomorrow (or any day). You can also customize by adding veggies of your choice to the roasting pan. I love this sauce in Buddha bowls as well: quinoa or brown rice, all my favorite roasted veggies, and almond garlic sauce smothering the whole yummy thing.

Hope you’re all having a great weekend! Mine has been uncharacteristically productive. Grocery shopping, workouts, apartment cleaning, getting ahead on work, cooking–who am I?! AN ADULT?! *gasp*