This recipe for Mexican Chickpea Salad Sandwich couldn’t be easier to make. Plus it only takes a few minutes.

The chickpea salad is inspired by a classic Mexican tuna salad. Instead of using tuna, chickpeas are smashed to created the texture of tuna.

To the smashed chickpeas, a fresh diced tomato, a little white onion, lime juice and cilantro are added.

The cilantro is completely optional; I just love adding fresh herbs to brighten up recipes.

I just use a little bit of vegan mayo for the salad. For this salad I like to use a chipotle mayo. I love the spicy kick of the chipotles I used to be able to find a vegan chipotle mayo, but it seems that they have stopped making it.

To make a homemade chipotle mayo, simple take some vegan mayo and add in about a teaspoon of the chipotle sauce from canned chipotles in adobo into the mayo and mix together.

The chipotle sauce adds a little kick to the chickpea salad which I just love.

You can serve the chickpea salad right away, or you can chill the salad in for fridge for 20-30 minutes fore serving. I prefer the chickpea salads to be cold. This is a great recipe to meal prep too!

I like to serve this salad on toasted bread with some lettuce for some added greens.

Mexican Chickpea Salad Sandwich

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Mexican Chickpea Salad Sandwich is a quick and easy protein packed lunch.

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Ingredients

• 1 15 Ounce Can Chickpeas, drained and rinsed
• 1 Tsp Chipotle sauce from a can of chipotles in adobo
• 1 Tablespoon Vegan Mayo
• 1 Roma Tomato, seeded and finely diced
• 2 Tablespoons White Onion, finely chopped
• 2 Tablespoon Chopped Cilantro, optional
• 1/2 Tablespoon Lime Juice
• Salt and Pepper to taste
• Bread or Tostadas for serving

Instructions

1. In a mixing bowl add the chickpea. Using a fork, mash the chickpeas.
2. In a small bowl mix the vegan mayo and chipotle sauce.
3. Add the diced tomato, onion, cilantro if using, lime juice and mayo. Mix until well combined.
4. Season with salt and pepper. Serve right away or chill in the fridge or a cold salad.
5. Serve on bread or a tostada.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Happy Cooking!
Jeni

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As someone who eats a vegan diet, I am often asked if I miss anything from my pre-vegan days. One thing that I’ve really missed is goulash—specifically my Grandma’s goulash.

She made the best goulash. There are so many different versions of goulash; it’s also known as chop suey to some families. This Vegan Goulash is inspired by my Grandma’s recipe and I am so excited to share it with you!

If you’ve never heard of goulash before, it is a comforting pasta dish made with elbow noodles, canned tomatoes, and usually ground beef. It makes a ton and the leftovers taste great!

Over the years, I’ve tried replacing the ground beef with tofu, meatless crumbles, and lentils but it just didn’t taste like the goulash I grew up eating. I recently tried making goulash with the ground Beyond Beef and it was a great success!

The Beyond Beef is the perfect meat replacement for goulash. I know that it can be a little on the pricer side, but it is definitely worth it!

Many American goulash recipes don’t call for the addition of paprika. I remember my Grandma adding paprika to her goulash. I think that she kept a jar just to make goulash. Now, my mom thinks that she didn’t and doesn’t add any when she makes it.

I really like adding paprika to the goulash. I think that it adds a really nice flavor to the goulash.

Some recipes add soy sauce or worcestershire. You can add a tablespoon of either sauce to the goulash if you’d like. I prefer to make the goulash without adding them.

My grandma always used the large elbow macaroni pasta when she made her goulash. I’ve made the goulash with the regular sized elbows and that works great too.

This recipe makes a lot. Perfect for feeding a large group of people! The leftovers taste really delicious too!

I hope that your family enjoys this vegan take on a Midwest old fashioned recipe!

Vegan Goulash

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Additional Time: 5 minutes

Total Time: 1 hour 10 minutes

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Ingredients

• 1 16 ounce Box Large Elbow Pasta
• 1 Tablespoon Olive Oil 
• 1 Medium Yellow Onion, diced 
• 1 Green Bell Pepper, diced 
• 2 Garlic Cloves, minced
• 1 Package Beyond Meat Ground Beef 
• 1 Tsp Oregano
• 1 Tablespoon Paprika, optional 
• 2 15 ounce cans Tomato Sauce
• 2 15 ounce cans Diced Tomatoes 
• 1 Bay Leaf
• Salt and Pepper to taste 

Instructions

1. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed.
2. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes, or until softened.
3. Add the garlic; cook for 1 minute.
4. Remove the Beyond Beef from the package and add to the pot. Using a spatula, break about the Beyond Beef. Cook for 5-8 minutes, until it starts to brown.
5. Add the oregano, paprika, salt and pepper to taste; stir.
6. Pour in the tomato sauce, diced tomatoes, and bay leaf.
7. Bring to a boil then reduce heat to low. Cook for 25-30 minutes.
8. Remove the bay leaf.
9. Add the cook elbow pasta and stir.
10. Taste and adjust seasonings if needed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Happy cooking!
Jeni

The post Vegan Goulash appeared first on Thyme & Love.

]]> https://thymeandlove.com/vegan-goulash/feed/ 0 https://thymeandlove.com/vegan-rhubarb-recipes/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-rhubarb-recipes https://thymeandlove.com/vegan-rhubarb-recipes/#respond Mon, 27 Apr 2020 14:50:59 +0000 https://thymeandlove.com/?p=8008 It’s rhubarb season and I couldn’t be more excited for it! Rhubarb is one of the first signs of spring here in Michigan. It’s tart and can be used in so many different ways from cobblers, crisps and drinks. This recipe round-up of Vegan Rhubarb Recipes will show you how delicious rhubarb can be! I am always...

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The post Vegan Rhubarb Recipes appeared first on Thyme & Love.

]]> It’s rhubarb season and I couldn’t be more excited for it! Rhubarb is one of the first signs of spring here in Michigan. It’s tart and can be used in so many different ways from cobblers, crisps and drinks. This recipe round-up of Vegan Rhubarb Recipes will show you how delicious rhubarb can be!

I am always looking for new ways to use rhubarb. In this recipe round-up, I’m sharing fun new rhubarb recipes to try this spring!

Vegan Rhubarb Muffins

These Vegan Rhubarb Muffins are a light, tender muffin bursting with slices of rhubarb.

Rhubarb Lemonade

Light, refreshing lemonade made with rhubarb simple syrup. The perfect way too cool down on a hot summer day.

STRAWBERRY RHUBARB CRISP

Strawberry Rhubarb Crisp brings the combo of tart rhubarb and sweet strawberries into a delicious vegan dessert with a gluten-free crumble topping.

Rhubarb Crumb Bars 

Rhubarb Crumb Bars are the perfect portable sweet treat for any potluck or picnic.

Strawberry Salad with Rhubarb Dressing

This Strawberry Salad with Rhubarb Dressing couldn’t be simpler: fresh spinach, sweet floral strawberries, and toasted almonds. When you taste the rhubarb dressing with the strawberries, the flavors will just sing.

RHUBARB WILD RICE PILAF

The natural tartness of the rhubarb pairs nicely with the nuttiness of the wild rice. This rhubarb rice pilaf side dish is great served warm, at room temperature or cold.

Rhubarb Orange Quick Bread

Tart, sweet and citrusy, this Rhubarb Orange Quick Bread is a lovely, healthy, gluten-free, and vegan recipe to use up summer’s bounty. Whole grain and protein-packed by using quinoa and sorghum flour, you’ll want to bake up a loaf for every meal!

Rhubarb Simple Syrup

Rhubarb Simple Syrup is perfect for adding to your summer drinks and desserts!

Vegan Rhubarb Bars

Vegan rhubarb bars! A shortbread crust topped with homemade vegan rhubarb curd and baked.

STRAWBERRY RHUBARB OATMEAL

This strawberry rhubarb oatmeal is the perfect way to use up extra rhubarb. It’s fruity and delicious with just a little tang. This recipe is vegan, gluten-free and can be sugar-free.

VEGAN RHUBARB PANCAKES

The fluffiest vegan rhubarb pancakes recipe! The best vegan pancakes you’ll ever make with fresh rhubarb and banana.

STRAWBERRY RHUBARB COCONUT MILK POPSICLES

Strawberry Rhubarb Coconut Milk Popsicles – sweet, tart, creamy, and refreshing – these dairy free frozen treats will keep you cool all summer.

No Churn Rhubarb and Custard Ice Cream

Classic British flavours combine in this really easy, no fuss, No Churn, virtually fat-free Rhubarb and Custard Ice Cream. It’s incredibly easy to make & is secretly healthy!

What are some of your favorite ways to enjoy rhubarb? Let me know in the comments!

Happy Cooking!
Jeni

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