Takeout? No way! For about the same amount of time it would take to order and pick up take-out, why don’t you take 30 minutes out of your day to prepare this hearty and delicious vegy miso bowl for dinner tonight!
My weeknight dinner staple! Minimal prep work involved and you can multi-task (worry-free) while the chickpea mixture cooks in the oven. The mixture of seasonings kick this simple ingredient meal up a notch! Enjoyed by herbivores and omnivores alike (tried, tested and true!) Inspired by the hilariously delicious Thug Kitchen cookbook.
A classic soup so creamy you would have never thought it to be vegan! The roasted chickpeas replace traditional croutons and almond milk adds a creamy texture. I make this soup almost every weekend! Adding this as a side to any meal ramps up your vegy intake – I like to refer to soups as ‘liquid salads’ ;). This recipe was inspired by the fabulous Angela LIddon from Oh She Glows.
It can be a bit harder to find a satiating vegan dish, but this does it! So deliciously hearty and rich, you won’t believe it’s vegan. It requires a bit more prep and cooking time but this is great batch cooking dish. Enjoy a serving after you make it, portion a couple for lunches and then freeze the rest for a later time! Inspired by Jamie Olivers’s similar recipe.