Roasted Chickpeas & Brussels in Stir-fry Sauce (option for oil-free)Woke my 12 y…
?Roasted Chickpeas & Brussels in Stir-fry Sauce (option for oil-free)?Woke my 12 year old at 5.55am to come watch the sunrise with me this morning. I keep forgetting to check what time sunrise actually is so we ended up waiting quite a bit in the rain. In my opinion, it was a great bonding experience…though being a preteen, I’m not sure she’d agree!?. Happy Monday.?
✅Recipe: ✅Preheat oven to 425F. ✅Cut Brussels sprouts into halves. Transfer 2-1/2 cups halved Brussels sprouts to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Drain and rinse 1-14oz can chickpeas. Transfer the chickpeas to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Transfer the Brussels sprouts and chickpeas to two separate baking sheets. Roast until crispy, about 20 minutes, tossing halfway. ✅For extra crispy, broil for 2 minutes after roasting. ✅Make stir-fry sauce: ✅In a medium bowl, whisk: 1/2 cup low-sodium tamari or soy sauce, 1/4 cup water, 2 tbsp maple syrup, 3 tsp chili garlic sauce, 2 tsp rice wine vinegar, 4 tsp cornstarch. ✅In a large non-stick skillet, sauté 4 minced garlic cloves + 1 tbsp minced ginger for 30 seconds. ✅Add the sauce, chickpeas, and Brussels and mix everything together. ✅Cook over low heat until sauce is thickened and warmed through.
.
#huffposttaste #eater #igfood #healthyveganfood #healthyvegan #vegetarianrecipes #mushrooms #vegetarian #vegan #veganfood #quarantinecooking #buddhabowl #plantbaseddiet #plantbasedrecipes #vegandinner #whatveganseat #foodrevolution#food52#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#veganbowls#vegana#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl
