RSS Feed

Category Archives: Dinner

Marinated Crock Pot Seitan

Posted on

I had some leftover crock pot seitan (from this post) that I thought might taste good in a rice bowl.  This particular seitan recipe from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour is meant for use in slow cookers (it’s wetter), so the raw dough had to be cooked a bit before just tossing it into a rice bowl.  I decided to try a double boiler method.  First, I put the seitan slices into an oven-safe bowl, tossed them in Mrs. Dash Spicy Teriyaki Marinade.  Next, I added some water to the crock pot, thinking that, as the water heated up, the heat would transfer to the bowl more effectively and lightly cook the seitan.  I was careful not to add so much water that it would spill over into the bowl.

marinated crock pot seitan | A Vegan in Progress

The seitan came out perfect.  It was a great meat substitute that went very well with some rice and veggies.  It was a delicious and easy lunch (even easier if you have a programmable rice cooker with a steaming basket, like we do).  I will be using this technique again!

Marinated Crock Pot Seitan | A Vegan in Progress

Vegan Recipe – Super Simple Mini Pizzas

Posted on

I was home for dinner on my own one night recently and wasn’t in the mood to cook much.  I looked through the pantry and finally settled on mini pizzas made on pita bread.  This is no ordinary pita bread.  It’s super thick and soft.  I buy it at the Sherman Oaks Farmers Market from the Brothers booth.  They sell also awesome hummus and garlic spreads as well as stuffed grape leaves.

Super Simple Mini Pizzas | A Vegan in Progress

INGREDIENTS:

  • Soft, thick pita bread
  • Daiya vegan mozzzarella cheese
  • Marinara sauce (or any vegan pasta sauce)
  • Toppings of your choice (I used sundried tomatoes and olives)

DIRECTIONS:

  • Preheat the oven to 375
  • Spread sauce thinly over the pita (be careful not to get it too close to the edges)
  • Sprinkle Daiya cheese all over the top, but don’t cover every bit of the sauce like I did… this was too thick – let a little sauce peak through
  • Sprinkle toppings to your taste
  • Cook for about 20 minutes
  • Watch for the Daiya cheese to melt, that’s all you’re really waiting for since none of the raw ingredients will make you sick.  Just keep in mind that non-dairy cheese doesn’t melt exactly the same as traditional cheese, and you don’t want to overcook it.

These mini-pizzas came out great.  The pita bread, which started out incredibly fluffy and thick, became a little thinner and stiffer – much more crust-like.  I loved it and will make it again when I’m fending for myself for dinner or Eric and I are each making our own meals (he wouldn’t like this much).  The leftovers also held up surprisingly well.

Super Simple Mini Pizzas | A Vegan in Progress

Vegan Camping – Table Mountain Campground

Posted on

As I mentioned before, two of our closest friends are likely to move out of the state this year, so we have lately been making an effort to appreciate and explore LA and the surrounding areas.  Previously, we went on a day trip to Solvang, where I had a surprisingly nice vegan meal at Bit O’Denmark.  This time we planned a camping trip.  We all agreed on woodsy camping and eventually Eric found Table Mountain Campground in Wrightwood, about two hours from our home.  We estimated that the tent, sleeping bags, two coolers, four chairs, personal bags, and other supplies would not all fit in the trunk of a regular car, so we rented a Dodge Ram 1500 Crew Cab extended bed.  This turned out to be a great decision because the truck gave us plenty of room for all of our luggage, but was also super comfortable for the ride to and from the campground.

I put a lot of thought into food that would be easy, filling, and easily made vegan for me.  Before the trip, we bought a Coleman Matchlight 2-Burner Propane Stove.  I thought that this would be really useful because, although each campsite has a grill, the stove allowed us to cook two things at once and allowed us to cook something warm for lunch without setting up the charcoal grill again.

We chose campsite #103, in the Zuni loop.  It had lots of shade and a great view and was spaced pretty far away from the other campsites, giving us privacy.  The only downside was that the bathroom was literally a short hike away.  The hill we had to hike up to get to the bathroom, combined with the 7,500 foot elevation left us huffing and puffing every time we had to make the climb.  Something worth knowing about Table Mountain is that you can reserve a campsite, but once you are there, you can change to any other unreserved site, so if you find one with a better view, you are free to move.  Some sites are first come, first served, so this is a good way to get them.  Overnight camping on a single site is $20 per night.

We left early on Friday afternoon and made it to the site with enough time to set up before making dinner. I knew that we would want something quick and easy for dinner after the drive and all the setting up, so I planned on burgers for everyone and Don Lee Farms Veggie Patties for me.  We cut up tomatoes and onions at home and totally forgot to get them out of the cooler Friday night, so our burgers were pretty plain.  I also cubed up a package of Trader Joe’s Organic Baked Tofu, Teriyaki Flavor, before we left.  I wrapped the cubes in tinfoil and cooked it on the grill.  It was actually a really tasty addition to my veggie burger, all on its own.

The next morning, I woke up really early (to use the restroom) and got a chance to see the sunrise.  I decided to set up the propane stove and make some tea.  I was so glad that we brought the tea kettle, because this was a nice treat.  I then set up breakfast for everyone… we had cereal with soy milk as well as bagels and fruit.  After a simple breakfast, we were ready for the day.

The great thing about camping in the forest is the hiking.  During our two off-trail hiking adventures, we came across beautiful views, steep hills, fallen trees, and fleeting glimpses of deer running deeper in the forest.

Vegan Camping | A Vegan in Progress

Hiking, day one

Vegan Camping | A Vegan in Progress

Hiking, day two

After our hike on day two, we were pretty hungry, so we headed back for hot dogs.  They had kosher dogs and I ate Lightlife Smart Dogs.

They taste exactly how I remember cheap hot dogs tasting.  It was nice to have something quick and easy to grill.  I put spicy mustard and chopped tomatoes on them.

Lightlife Hot Dogs - Vegan Camping | A Vegan in Progress

That night, while they had grilled pollo asada, I had an awesome foil pack meal, grilled corn, and grilled veggies.  Prior to the trip, I had done a lot of searching online for recipe ideas and really liked the idea of foil pack meals.  I adapted this BBQ Party Pack recipe from Vegan Yack Attack.

I just made a few changes, though.  Instead of chopped onion, I threw in some Pearl Onions from a frozen bag that I bought at Trader Joe’s.  I decided to double the spices in the recipe.  I also took Yack Attack’s suggestion and added chickpeas.  I also steamed some tempeh, to get the bitterness out, then cubed it and left it in a container of the following marinade, then spooned out the tempeh pieces and added them to the foil pack right before grilling it.

Tempeh Marinade:

  • 1/4 cup liquid smoke
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 2 garlic cloves

I was really looking forward to this meal and for good reason, because it turned out delicious.  The bell peppers and the tempeh were the best part.  The only bad thing was that I should have chopped the carrots MUCH smaller because they took so long to cook.  They never softened much and I ended up eating around them, mostly.  The foil pack was simple and a very clever way to have a whole meal without a pot, also effectively keeping my food separate from the meat on the grill.

We all ended up with plenty of food.  Get a load of my full plate!

Vegan Camping | A Vegan in Progress

Dinner, night two

A while after dinner we made s’mores (I used vegan ingredients).

We all got ready for bed and a movie.  We brought a small camping table into the tent, set it up at our feet, and watched The Cabin in the Woods on my laptop.  I thought it would be cute and clever to watch a scary movie set in the woods while we were camping in the woods, but it just made it harder to hike up to the bathroom that night!

The next morning, we expected to have chocolate chip pancakes, but the propane stove heated up so hot that the outside of the pancakes were burning before the inside had cooked.  We abandoned that idea, just packed up early, and stopped for breakfast on our way home.

The lesson for me was that vegan camping is actually quite easy.  Foods that are commonly eaten while camping are easily veganized.

I hope this post helps others plan for a dual dining camping trip!

Vegan Camping | A Vegan in Progress

A few tips for future campers:

  • Definitely bring a tablecloth for your picnic table.  I bought tablecloth fabric from a Joann’s near me that is relocating and liquidating all of their material.
  • Go to a Dollar Tree or 99 cent store for the majority of your supplies.  We found big plastic clips there that held the tablecloth down and attached the trash bag to the side of the table.
  • Bring lots of water.  For the four of us, for essentially two full days, we drank 6 gallons of water.
  • Fill large tupperware bins 1/4 full and freeze in advance of the trip.  Run warm water over the outside of the tupperware containers to release the ice blocks.  They have less surface area than ice cubes and melt slower.  Ours lasted us the whole weekend.
  • Freeze all of your food that can handle it… it will work as ice packs as well.
  • Bring reusable water bottles to drink from since you can also use them on hikes.
  • Bring walkie-talkies for the hike to the bathroom at night – cell phones don’t always work in the forest!

Vegan Recipe – Thug Kitchen Buffalo Falafel Balls

Posted on

If you haven’t heard of Thug Kitchen, do yourself a favor and head over to Facebook and like the page, where recipes and healthy eating advice are presented in a really frank and funny way.  Each post is accompanied with a recipe in the caption.

The other day I saw this post for Buffalo Falafel Balls and realized that we had almost all of the ingredients for it and what we didn’t have, I could get at the Sherman Oaks Farmer’s Market that night.  The original recipe can be found here.

Thug Kitchen Buffalo Falafel Balls | A Vegan in Progress

I used the Thug Kitchen recipe, but I wasn’t sure how much cauliflower I would need for 1/3 pound.  I rationalized that a head of cauliflower would weigh about a pound (that could be totally off), so I pulverized 1/3 of a cauliflower head in the food processor.  Then I started to think that this would be way too much cauliflower and had visions of really dry, crumbly falafels, so I held back a little.  This turned out to be a mistake.  I would recommend either following the recipe exactly or adding more and more cauliflower until you reach the desired consistency.  You don’t want it to be too dry and not hold together, but if it’s so wet that it’s sticking to your hands more than forming into balls, it needs more cauliflower.  I ended up letting them cook much longer because mine were so wet.  They were really hard to flip over halfway through without losing their shape and came out much softer and flatter than they should have been, but they still tasted great.  I will be making this again and experimenting with the ratios.

I didn’t have bread crumbs, so I used Corn Flake crumbs, which worked just fine.  I used 1 tsp pizza seasoning and 2 tsp cajun seasoning since I didn’t have any all purpose seasoning and felt that the original measurements seemed like too little seasoning.  Since I didn’t have a lot of time after fighting an hour of traffic to get to Sherman Oaks to go to the Farmer’s Market with my sisters, I didn’t have a lot of time to cook, I ended up using store bought buffalo sauce.  I just made it less hot by mixing one part buffalo sauce and one part vegetable oil.

Buffalo Falafel Balls Pita | A Vegan in Progress

These falafel pitas were delicious and relatively easy to make considering what you get.  Eric liked them a lot as well, but said they didn’t hold up too well after refrigerated overnight.  We will definitely have these again.

Vegan Recipe – Soyaki Sliders

Posted on

Well, I kind of stole this recipe from my mom.  As you may remember from previous posts, my mom’s meatless meatball sliders are pretty famous with our friends and family.  They are great little bites of party food and pretty simple to make.  I will post her recipe one of these days, but for now, here’s my quick version.

Soyaki Sliders | A Vegan in Progress

INGREDIENTS:

All ingredients can be purchased at Trader Joe’s, making this a one stop shopping trip.

soyaki sliders | A Vegan in Progress

  • Bag of Mini Sesame Seed Buns
  • Bottle of Soyaki sauce
  • Bag of frozen Meatless Meatballs (these meatballs are great for anything, including smushing and using as meatless ground beef, because they are so soft)

DIRECTIONS:

  • Put the meatballs on a plate and microwave for one minute.
  • Put the, now mostly warm, meatballs in a small saucepan.  Add enough Soyaki to coat the meatballs thoroughly.  The ton of sesame seeds in the Soyaki sauce add a great texture.
  • Simmer the meatballs for 5-10 minutes until warm all the way through.
  • Place one or two meatballs on each slider bun and enjoy!

Vegan Recipe – Tempeh Tornado

My apologies for missing so many weeks recently!

I know that I tend to make a lot of slow cooker recipes, but it’s what keeps us fed while I’m in school.  I promise some active cooking recipes soon.  In fact, I’ve got a brownie recipe for next week!

Anyway, I haven’t had Sloppy Joes in I don’t know how many years, but for some reason I decided to try the Tempeh Tornado recipe from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour.  If you haven’t already – I really recommend picking up your own copy of the cook book, because there are so many awesome meals in it.  The Tempeh Tornado recipe makes a hearty sandwich filling that’s so nice and cozy.  It’s so good for warm dinners in the winter.  It also works really well for lunches if you pack the filling and the bun separately.

Please excuse the paper plate!  This photo is from when I enjoyed it at work for lunch!

Tempeh Tornado | A Vegan in Progress

INGREDIENTS:

  • 2 packages (8 ounces) tempeh, cubed (I just crumbled it)
  • 3 cloves garlic
  • ½ bell pepper
  • Buns for serving

FOR THE SAUCE:

  • 1 can (28 ounces) diced tomatoes of 3 cups chopped fresh
  • ½ cup water  (Add a little more water if you will be cooking it for more than 9 hours.)
  • 1 tablespoon vegan chicken-flavored bouillon
  • 1 tablespoon tomato paste
  • 1 tablespoon agave nectar or maple syrup
  • 1 tablespoon apple cider, plain white or white vinegar
  • 1 teaspoon molasses (I didn’t have any and it was fine without)
  • 1 teaspoon vegan Worcestershire sauce (This stuff is expensive!)
  • ½ teaspoon liquid smoke
  • ½ teaspoon cumin
  • ½ teaspoon chipotle chile powder or smoked paprika
  • ½ teaspoon pasilla chile or regular chilli powder
  • ½ teaspoon salt
  • ¼ to ½ teaspoon hot pepper sauce (to taste)

THE NIGHT BEFORE:

Steam the tempeh in a steamer basket for 10 minutes.  This takes out some of the bitterness.  While the tempeh is cooking, mince the garlic and bell pepper,

To make the sauce: place all the sauce ingredients in a large bowl and stir to combine.  Add the tempeh, garlic, and pepper, cover, and store in the fridge.

(You may have noticed this by now, but I tend not to prepare this stuff the night before, so I prepared everything in the morning and it worked out fine.)

IN THE MORNING:

Add all the ingredients to the slow cooker.  Cook on low for 6 to 8 hours.  Taste and adjust the seasonings.  Serve as open-faced sandwiches or on buns.

Vegan Recipe – Chorizo and Sweet Potato Enchilada Casserole

Posted on

This recipe of the week comes from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour, which I have been slowly working my way through.  I have been meaning to post it for the last week, but I went back and forth about whether or not I should post a photo.  The recipe makes a great mid-week meal, but it is by no means an impressive one that you should make for company.  Simply said, it comes out looking sloppy.  I am not even posting photos of it because I don’t want to discourage anyone from trying it.  It was a really tasty meal and made for great leftovers, so give it a try.

I really liked the soy chorizo, which reminded me of a spicy ground meat.  Also worth noting, we used two sweet potatoes instead of the one listed in the recipe.  I had never cooked with sweet potatoes before.  I know, I was in a serious rut before becoming vegan!  Anyway, I didn’t know that there were many types of sweet potatoes (including purple ones!), so I accidentally bought “dry-fleshed” sweet potatoes.  The dry-fleshed sweet potatoes are white on the inside, firmer, and less sweet.  I thought the recipe worked well with this type of potato, but I’m sure it would be very good with a sweeter, orange “moist-fleshed” potato, although you may only want to use one due to the sweetness.

INGREDIENTS:

  • 1 medium-size sweet potato, thinly sliced
  • 2 to 3 cups enchilada sauce
  • 1 package (11 oz) corn tortillas
  • ½ package (12 oz) soy chorizo
  • 1 can (15 oz) black beans, drained and rinsed

** You can use crumbled tofu in place of the chorizo if you want a gluten-free version.  Use beans instead to make it a soy-free dish.

THE NIGHT BEFORE:
Store the sliced sweet potato in an airtight container in the fridge. (You could also just slice it in the morning as your first step.)

IN THE MORNING:
1.  Oil the crock of your slow cooker (or use a liner) and pour one-fourth of the sauce over the bottom.
2.  Cover the sauce with a single layer of tortillas and top with one-third of the chorizo, one-third of the sweet potatoes, and one-third of the black beans.  Top with another one-fourth of the sauce.
3.  Repeat the layering (starting with the tortillas) two more times, cover with a final layer of corn tortillas, and spread the remaining sauce on top.
4.  Cook on low for 4 to 5 hours, or on high for 2 to 3 hours.  If your slow cooker runs hot, pour on a little extra sauce to keep it from drying out.

At first bite we thought that the dish was very dry.  We each topped our servings with some salsa (Eric preferred tomatillo and I used traditional) and the dish became really tasty and spicy.  The next day I took leftovers to work and tossed a pinch of Daiya pepperjack cheese on top about 30 seconds before the end of the microwave cycle.  I enjoyed the extra cheesy-ness, but it was great without it as well.

Vegan Recipe – Asian Tempeh Lettuce Wraps

As you know, I have not had a lot of free time lately, so I have been lagging on lunch preparation.  Last night I realized that unless I wanted a plain peanut butter sandwich, I had nothing for lunch today.  So, Eric and I ran to the store to grab a few essentials, waiting to do a real shopping trip later since it was after 10pm and Sprouts was closed.

I knew that it had been too long since I had posted a proper recipe, so I quickly flipped through The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour book and found the recipe for Asian Tempeh Lettuce Wraps.  We had most of the ingredients on hand and I picked up the few extras while we were at the store.  Preparation for this one is minimal.  It would have been miniscule if I had a veggie chopper or a food processor, but I’m a pauper, so I chopped mine by hand.  It cooked while we slept and smelled delicious when we woke up.  Eric packed the filling in a reusable container for me and washed pieces of iceberg for wrapping.  As a last minute addition, I tossed the jar of Hoisin sauce into my lunch bag.

Slow Cooker Asian Tempeh Lettuce Wraps | A Vegan in Progress

I want more just looking at it now!

I looked forward to my lunch all day and let me tell you, it did not disappoint!  The flavors were delish and the Hoisin added a perfect amount of sauce.  The only issue is that the actual sauce that it cooks in stays very watery (even after I cooked it for an additional half hour on high with the lid off).  It was a big mess, dripping down to my wrist with every bite.  I would just suggest straining out the liquid since it has done its job in flavoring the filling and the Hoisin can take it from there.

This is wonderful as a wrap, but would make a very nice salad topping.  Loved it!

INGREDIENTS:
1 package (8 oz) plain soy tempeh, cubed
1 large stalk celery
2 medium-size carrots
1 can (8 oz) water chestnuts, drained

FOR THE SAUCE:
2 cloves minced garlic
1 Tbsp grated ginger, more as needed
1 1/2 cups water
1/4 cup soy sauce
1/4 cup seasoned rice vinegar or plain rice vinegar mixed with 1 tsp sugar
1/3 tsp red pepper flakes or sriracha
Whole iceberg or butter lettuce leaves, for serving

THE NIGHT BEFORE:
Steam the tempeh in a steamer basket/colander for 10 minutes.  If you have neither, you can cover the bottom of a stir fry pan with a layer of water and boil it, then add the tempeh.  I read that it works similarly to steaming since there isn’t enough water to really boil the tempeh.  The steaming takes out some of the bitterness.  While the tempeh is cooking, mince the celery , carrots, and water chestnuts.

To make the sauce: combine all the sauce ingredients in a large bowl.  Add the tempeh, celery, carrots, and water chestnuts, cover, and store in the fridge.  If you are making it overnight for a lunch like I did, just put everything in the slow cooker, no need to refrigerate it.

IN THE MORNING:

Place the tempeh, vegetables, and sauce in the slow cooker and smash the tempeh with a spoon until it crumbles.  Cook on low for 6 to 8 hours.  Taste and adjust the seasonings.  Add an additional 1 tsp grated ginger if its flavor has dulled.  Serve with whole lettuce leaves to wrap the filling in.

** The book suggests using the filling to make a banh mi sandwich.  Serve on a toasted sub roll with fresh bean sprouts, shredded carrots, cilantro, and some jalapeños.

Vegan Recipe – Black Bean Burgers and Mexican rice

We had a friend over to hang out on Labor Day and the boys felt like barbequing, so I decided to try another burger recipe.  I found this recipe for Vegan Black Bean Burgers with Cornmeal.

Ingredients:
2 15 ounce cans black beans, rinsed and drained
1/2 cup whole wheat or all-purpose flour
1/4 cup yellow cornmeal
1/2 cup salsa
2 tsp ground cumin
1 tsp garlic salt

Like many recipes I have come across recently, this one called for a food processor to mix up the patty ingredients.  I’m relatively new to this “cooking from scratch” thing, so I don’t have a food processor yet.  I used some good old fashioned elbow grease and mashed the black beans with a fork, which took a hot, sweaty while, and then mixed the rest of the ingredients in with the beans.

Directions:
1.  Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.
2.  Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.  (I didn’t have one to four hours, so I put the plate in the freezer for about half an hour.)
3.  Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about 1/2-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.

These came out so delicious.  Crispy on the outside, soft on the inside, with a spicy flavor.  I melted a little Daiya pepperjack cheese on the bun, added a slice of tomato, and some salsa verde.  These will be my regular vegan burgers for quite a while I think, much better than store bought ones.

Black Bean Burger | A Vegan in Progress

Vegan Black Bean Burger

In addition to the burgers, I enjoyed grilled corn and bell peppers, watermelon, strawberries.  Take a look at our omnivore/vegan friendly spread!  We are going to be having leftovers all week!

Vegan Mexican Rice | A Vegan in Progress

Our Labor Day spread – the pie was even vegan!

Eric really wanted some Mexican rice like his grandma always makes, but that calls for chicken stock.  I substituted vegetable stock and added some vegan chicken flavored bouillon.  You can see it in the blue pot above.  The original recipe is located here and the adapted recipe is below.

Ingredients:
2 tablespoons oil
1/4 of a medium onion
1 1/2 cups rice
3 cloves finely chopped garlic
2 1/2 cups vegetable stock
1 tablespoon vegan chicken flavored bullion
1 cup plain tomato sauce
4 heaping tablespoons of finely chopped parsley (optional)

Directions:
1.  In a medium sauce pan, heat oil over medium heat. Add in the fresh onion.  Sauté for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and sauté for one more minute.
2.  Mix broth and bouillon.  Add in broth/bouillon mixture and tomato sauce (add slowly into the rice, not directly onto hot pan!)  And then add in the parsley if you’re using it.  Stir it up and bring to a boil.
3.  Once it starts boiling, turn the heat to low and cover.  Let it simmer for 20 minutes and fluff with a fork.

Vegan Recipe – Spicy Chickpea Burgers

Since it’s Labor Day weekend, a holiday that traditionally involves grilling, so I thought it was an appropriate time to attempt making my own vegan burgers.  I have been battling a cold all week and didn’t feel up to a trip to the store, so I searched for a recipe using mostly ingredients that I already had at home.  I came upon this recipe for Spicy Chickpea Burgers at That Was Vegan?  What a cute blog name!

Please visit the link for the recipe.  I didn’t have bell peppers, so I did without.  I used a blender instead of a food processor, and for the chili sauce, I used Lee Kum Kee Chili Garlic Sauce.  I grilled the patty on a George Foreman grill and oiled it up quite a bit first, but it still stuck to the top.  I think it would be better would be to bake it, because it would likely stay together that way.  I used a silicone spatula to get it off of the grill and it stayed mostly in one piece.  I added a slice of tomato, a heap of spinach, and some buffalo sauce.  It was yummy, but I definitely think it would be better with the bell pepper.  I’ll try it again some time soon.

Spicy Chickpea Burger | A Vegan in Progress

Spicy Chickpea Burger