• 5
    min
    Prep Time
  • 10
    min
    Cook Time
  • 15
    min
    Ready in
  • 2
    per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Side
  • Allergens:–
  • Seasons:spring
  • Cuisines:Indian
  • Courses:Lunch

Recipe Description

Dive into a burst of refreshing vitality with our enticing Vegan Smoothie Bowl, a vibrant symphony of flavors and nourishment that will elevate your mornings to new heights. 

Ingredients

  • 1 frozen banana
  • 1 cup frozen berries (strawberries, blueberries, raspberries)
  • 1/2 cup plant-based milk (almond, soy, or coconut)
  • Toppings: granola, sliced fruits, nuts, seeds, coconut flakes

Steps:

  1. Blend the frozen banana, frozen berries, and plant-based milk until smooth.
  2. Pour the smoothie into a bowl.
  3. Top with your favorite toppings.

Similar recipes that you might like:

PICKED

Lentil and Spinach Curry

Indulge in a harmonious Lentil and Spinach Curry that brings together aromatic spices, nourishing ingredients, and captivating flavors.

  • 0 comments
View
PICKED

Vegan Thai Peanut Noodles

Delicious and satisfying noodles tossed with a flavorful peanut sauce and crunchy vegetables, perfect for a quick and easy meal

  • 0 comments
View
PICKED

Vegan Tofu Teriyaki

A delightful vegan twist on the classic Japanese dish, this Tofu Teriyaki is both sweet and savory, bringing a perfectly glazed tofu to

  • 0 comments
View

American, Dinner, Recipes, Stir Fry | No Comments » on Chickpea and Vegetable Stir-Fry

Leave a Reply

Vegor “The scientist”

Archives


Recent Posts


Categories



  • min
    Prep Time

  • min
    Cook Time

  • min
    Ready in

  • per
    Yield

  • cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

Steps:

Similar recipes that you might like:

PICKED

Sparkling Pomegranate Punch (Non-Alcoholic)

A festive and refreshing punch that combines the tartness of pomegranate with the sweetness of orange and the fizz of sparkling water.

  • 0 comments
View
PICKED

Vegan Tajine

Embrace the rich, aromatic world of Moroccan cuisine with this Classic Vegan Tajine. Each spoonful offers a burst of flavors, from the earthy spices to the succulence of slow-cooked vegetables, making it a perfect blend of nutrition and taste.

  • 0 comments
View
PICKED

Tanzanian Zanzibar Pizza

A unique vegan version of the traditional Tanzanian Zanzibar Pizza, filled with a rich and tasty mix of vegetables and vegan cheese

  • 0 comments
View

American, Dinner, Recipes, Stir Fry | No Comments » on Chickpea and Vegetable Stir-Fry

Leave a Reply

Vegor "The scientist"

Archives


Recent Posts


Categories


  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield

  • cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

Steps:

Similar recipes that you might like:

PICKED

Grilled Vegan Eggplant Steaks

These grilled eggplant steaks can be served as a side dish or as a main course alongside quinoa, couscous, or your favorite grains.

  • 0 comments
View
PICKED

Vegan Thai Green Papaya Salad

A refreshing and spicy salad, featuring shredded green papaya, carrots, cherry tomatoes, and a tangy lime dressing

  • 0 comments
View
PICKED

Vegan Moqueca

A tantalizing Brazilian stew, this vegan version of Moqueca uses mushrooms and tofu instead of fish, simmered in a rich coconut milk sauce

  • 0 comments
View

American, Dinner, Recipes, Stir Fry | No Comments » on Chickpea and Vegetable Stir-Fry

Leave a Reply

Vegor "The scientist"

Archives


Recent Posts


Categories


  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield

  • cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

Steps:

Similar recipes that you might like:

PICKED

Vegan Thai Green Papaya Salad

A refreshing and spicy salad, featuring shredded green papaya, carrots, cherry tomatoes, and a tangy lime dressing

  • 0 comments
View
PICKED

Quinoa Stuffed Bell Peppers

Our Quinoa Stuffed Bell Peppers, featuring a savory quinoa mix with black beans and sweet corn, offer a nutritious and flavorful meal.

  • 0 comments
View
PICKED

Vegan Buttermilk Pie

This creamy and tangy vegan buttermilk pie is a classic Southern dessert, reimagined without any animal products

  • 2 comments
View

American, Dinner, Recipes, Stir Fry | No Comments » on Chickpea and Vegetable Stir-Fry

Leave a Reply

Vegor "The scientist"

Archives


Recent Posts


Categories


  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in
  • 1
    per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:Dinner
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed,
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • Salt and pepper, to taste,

Steps:

  1. Prepare all the vegetables by washing, peeling, and cutting them into bite-sized pieces. Make sure the chickpeas are drained and rinsed.,
  2. Heat the olive oil in a large pan or wok over medium heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.,
  3. To the pan, add the sliced bell peppers, zucchini, carrot, and broccoli. Stir-fry for about 5-7 minutes, or until the vegetables are just tender but still crisp.
  4. Stir in the chickpeas, soy sauce, maple syrup, and grated ginger. If using, add the sesame oil now for an extra layer of flavor. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally to ensure the vegetables and chickpeas are well-coated with the sauce and heated through.
  5. Once everything is cooked and nicely combined, remove from heat. Serve your Vegan Chickpea and Vegetable Stir-Fry hot. For a final touch, sprinkle sesame seeds and sliced green onions on top for garnish.

Similar recipes that you might like:

PICKED

Creamy Mushroom and Barley Soup

Dive into the rich, velvety embrace of this Creamy Mushroom and Barley Soup, where earthy flavors and luscious textures harmoniously meld.

  • 0 comments
View
PICKED

Pumpkin Spice Overnight Oats with Pecans

Indulge in the warm, spiced flavors of fall with these vegan pumpkin spice overnight oats. Topped with crunchy pecans, perfect for a nutritious breakfast.

  • 0 comments
View
PICKED

Vegan Undhiyu

Indulge in the essence of Gujarati cuisine with this Vegan Undhiyu recipe, a sumptuous casserole brimming with seasonal vegetables and aromatic spices, all while adhering to a vegan lifestyle.

  • 0 comments
View

American, Dinner, Recipes, Stir Fry | No Comments » on Chickpea and Vegetable Stir-Fry

Leave a Reply

Vegor "The scientist"

Archives


Recent Posts


Categories