On Wegan Wednesdays, professional chefs share their secrets from their home to yours.
With one click, these will be part of your shopping list. You can pick the ingredients from the nearest supermarket. It is always different, but still easy, affordable, and tasty.
Wegan Original Recipe of the Week:
Eat the rainbow with this wholesome, nourishing and tasty Super bowl. The roasted chickpeas add a spiced crunch and the tahini sauce is so simple, yet so delicious. We would recommend making extra sauce and keeping some in the fridge for salads, wraps or to drizzle over roasted vegetables.
½cupscallionssliced on the diagonal into long thin strips
400gcan chickpeasdrained and rinsed
¼tspground black pepper
1tablespoonolive or vegetable oil
1/4cuptahinior substitute peanut butter
1tablespoonmaple or brown rice syrup
1tspgrated fresh ginger
Preheat the oven to 180 degrees celsius/375 Fahrenheit.
Add your sliced scallions to a bowl of iced water. Set aside, they will curl into beautiful crisp swirls while you prepare the other ingredients.
Slice off the skin and scoop out the seeds of the pumpkin. Cut into 2cm cubes and arrange on a baking tray. Toss with oil, crushed garlic, ½ tsp salt and paprika. Roast in the oven for 25 minutes or until soft and slightly browned.
Add the kale, shredded cabbage and ½ tsp salt to a small bowl and massage gently with clean hands until the kale is softened a little. Dip each avocado quarter in the seeds to coat.
To make chickpeas: In a medium bowl, toss chickpeas with spices and flour until evenly coated. Heat the oil in a large frying pan on medium heat. Add the chickpeas and cook until fragrant and golden brown, approximately 5-10 minutes. Remove from heat and set aside.
To make tahini sauce: Add all ingredients except the water to a small bowl and mix to combine. Gradually add the water, 1 tablespoon at a time, until the sauce is the desired drizzling consistency.
Assemble the bowls: Divide the vegetables, avocado and chickpeas across 4 bowls evenly. Arrange each ingredient alongside the next to create a beautiful, colourful display. Top with a lemon quarter, curled scallions and either drizzle the sauce over the bowls or serve separately in its own small bowl.
*If quinoa is too expensive or not available, this could be substituted for another grain such as brown rice, buckwheat, farro, millet etc.
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Passionate about cooking and photography and also a food blogger at nobleveggies.com.
I believe food should be delicious, but should also be very nourishing to the body and soul.
So this is why I specialize in balance, mouth-watering and easy-to-make recipes.
Some of my favorite things in life are my camera, traveling, guacamole, sea salt chocolate,
and the sunsets (the magic hour!)
Hi! I’m Rachel and I live in Australia with my husband and 2-year-old son. I have trained and worked as a chef in a range of settings, including award-winning fine dining restaurants as well as cafes and organic bakeries. We are a predominantly plant-based family and our journey into this way of eating has been gradual over recent years.
I am extremely passionate about developing easy, delicious recipes that also happen to be plant-based and might encourage others to eat more plants.
Born and raised on the shores of the Mediterranean.
Passionate about traditional food culture, which
makes us take root in our lands, and makes us remember the ecosystem we live in. I’m interested in sharing
everything that happens inside my kitchen, and also capturing all the beauty that we can find in our everyday tables.
Will you join me?