Category: Chickpea

Vegetable Pasta Sauce (7 Hidden Veggies)

This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean. It can be tough to get all your servings of veggies in…

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The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.

This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean.

A red Dutch oven full of vegetable pasta sauce topped with fresh basil leaves photographed from above on a blue board.

It can be tough to get all your servings of veggies in a day, but this pasta sauce makes it easy. You can enjoy it with your favorite pasta, or even use it as a pizza sauce or in lasagna. It is so versatile and a great way to add more vegetables to your diet without feeling like you are missing out on flavor.

If you enjoy hidden veggie recipes, you should also try my vegan sweet potato brownies and sweet potato chocolate pudding.

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❤️ Why you’ll love it

I absolutely love how this recipe is more than just a simple tomato sauce. It is a thick, creamy, and rich sauce that is perfect for any type of pasta. The best part is that it is a great way to get in those extra veggies, making it a hit with picky eaters or anyone who struggles with weird textures of vegetables and is looking for a meatless pasta option.

The combination of zucchini, carrots, celery, and chickpeas not only adds a variety of textures but also makes this sauce a nutrient-packed one-pot wonder. It is a great way to meal prep as it can be made in advance and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

The secret to this sauce is the way the vegetables are cooked and then blended. This not only helps to soften the vegetables and develop their flavors but also creates a smooth and velvety texture that is hard to resist.

A red Dutch oven full of vegetable pasta sauce topped with fresh basil leaves photographed from above on a blue board.

🧾 Key ingredients

This vegan pasta sauce is a celebration of fresh, simple ingredients that come together to make a delicious, hearty sauce. You will find most of these ingredients at your local grocery store.

Zucchini, carrots, and celery are the heart of this sauce. They are finely chopped and sauté to bring out their natural sweetness. When combined with the tomato sauce, they give the sauce a rich, hearty texture.

Chickpeas are a key ingredient in this recipe. They add a unique twist, providing a source of plant-based protein. They are a great way to make the sauce more filling and satisfying.

Nutritional yeast is a vegan pantry staple. It adds a cheesy, umami flavor to the sauce, making it incredibly delicious.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegetable pasta sauce recipe, a high-quality blender is an absolute must. It is the key to achieving a smooth and creamy consistency for the sauce. I cannot stress enough how much of a difference a good blender makes in this recipe.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Begin by peeling and chopping one onion and three garlic cloves. Next, wash and chop two stalks of celery.

STEP 2
Then, wash, peel, and chop two medium-sized carrots. Follow this by washing, peeling, and chopping one medium-sized zucchini.

Making the vegetable pasta sauce

STEP 1
Heat a stockpot or a Dutch oven to medium heat and add two tablespoons of olive oil. Start by cooking the chopped onion for one to two minutes. Then, add the chopped garlic and cook for a few seconds.

Chopped onion and garlic in a white red enamelled Dutch oven.

STEP 2
Proceed by adding the sliced carrots to the pot. Stir and cook for five to six minutes. After that, add the chopped zucchini to the pot, along with a pinch of salt.

Chopped onion, garlic, zucchini, and sliced carrots in a white red enamelled Dutch oven.

STEP 3
Season the vegetables with half a teaspoon of black pepper, one teaspoon of dried basil, and one teaspoon of oregano. Stir the ingredients until they are well combined.

Chopped onion, garlic, zucchini, and sliced carrots with a small heap of dried green herbs in a white red enamelled Dutch oven.

STEP 4
Add the chopped celery to the pot. Stir to incorporate it with the other vegetables. Then, pour in one can of tomato sauce.

Chopped onion, garlic, zucchini, and sliced carrots covered in red tomato sauce in a white red enamelled Dutch oven.

STEP 5
Continue to cook the vegetables until they are soft. This should take about 10-15 minutes. Once the vegetables are soft, add one can of drained chickpeas to the pot. Cook for an additional one to two minutes to warm up the chickpeas.

Veggie chunks covered with red tomato sauce and a large heap of chickpeas in a white red enamelled Dutch oven.

STEP 6
For extra flavor, add two tablespoons of nutritional yeast to the pot. This is optional, but it adds a delicious, cheesy flavor to the sauce.

Veggie chunks and chickpeas covered with red tomato sauce and a small heap of yellow flakes in a white red enamelled Dutch oven.

STEP 7
Once all the vegetables are ready, transfer them to a blender. Blend the ingredients until you have a creamy vegetable pasta sauce.

Veggie chunks covered with red tomato sauce in a blender.
Thick orange sauce in a blender.

💡 Expert tip

Chopping your vegetables evenly and small is the key to reducing the cooking time of this recipe. The smaller you cut the veggies, the faster they will soften in the sauce, allowing you to prepare this delicious, healthy meal in no time.

🔄 Variations

For a spicy twist, try adding a teaspoon of red pepper flakes or a dash of cayenne pepper. This will give your sauce a kick and add a bold, fiery flavor that pairs well with the sweet, tangy tomatoes and the earthy chickpeas.

You can also roast the vegetables before adding them to the sauce. This will add a rich, caramelized flavor to the sauce and give it a slightly smoky undertone. Simply toss the chopped vegetables with a little olive oil, salt, and pepper and roast them in a 400°F (200°C) oven for 20-25 minutes, or until they are tender and slightly charred. Then add them to the sauce as directed.

If you prefer a smoother sauce, consider peeling the zucchini and the carrots before chopping them. This will give your sauce a silkier texture, and it’s a great way to sneak in some extra nutrients from the vegetable skins.

A bowl with vegetable sauce on top of spaghetti sprinkled with vegan parmesan and topped with fresh basil leaves. In the background red Dutch Oven with remaining pasta sauce

🥣 Serving ideas

This versatile veggie pasta sauce can be used in a variety of ways. It is a delicious and healthy alternative to store-bought tomato sauce. You can use it to top your favorite pasta dishes, such as spaghetti, fettucini, or penne, instead of a bolognese sauce.

Plus, it is a great accompaniment to a wide range of vegan dishes. For example, you can serve it with sweet potato gnocchi or use it to make vegan meatballs. It pairs particularly well with falafels, eggplant meatballs, or mushroom meatballs.

You can also use it as a base for other classic dishes. It is a great addition to a vegan lasagna, adding a depth of flavor and a boost of nutrition. It can also be used in place of a traditional tomato sauce in chili, ratatouille, or shakshuka.

Close-up of a bowl with vegetable sauce on top of spaghetti sprinkled with vegan parmesan and topped with fresh basil leaves

❄️ Storing tips

Storing and reheating this vegetable pasta sauce is super easy, and the best part is, that the flavors just keep getting better with time!

To store, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days, making it a perfect make-ahead option for busy weeknights.

If you want to freeze it, it’s best to do so without the pasta. The sauce can be frozen for up to 3 months. Just be sure to use a freezer-safe container, leaving some room at the top for expansion.

To reheat, simply transfer the sauce to a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating from frozen, allow it to thaw in the refrigerator overnight before heating it on the stovetop.

🤔 FAQs

What other veggies can you hide?

You can add other root vegetables such as parsnips, rutabagas, or celeriac. You can also add 2-3 medium-sized root veggies in addition to the ones listed in the recipe. However, keep in mind that the more veggies you add, the less the sauce will resemble a traditional tomato sauce.

What else can you add?

If you want to increase the protein content of the sauce, you can add other legumes such as lentils or beans. However, if you want to maintain the traditional tomato sauce flavor, it is best to stick with chickpeas or white/cannellini beans.

Which pasta to choose?

You can use any type of pasta for this recipe. Whether it’s fettucini, spaghetti, penne, or even homemade sweet potato gnocchi, the choice is yours.

More pasta sauce recipes

We have a collection of more than 30 easy and delicious vegan pasta recipes, or check out the below ones:

THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

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Red and white dutch oven with a smooth creamy light red sauce topped with basil leaves.
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Vegetable Pasta Sauce (7 Hidden Veggies)

This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean.
Course Main Course, Sauce
Cuisine Dairy-free, Egg-free, Gluten-free, International, Nut-free, Soy-free, Vegan, Vegetarian
Keyword healthy spaghetti sauce, hidden veggie sauce, vegetable sauce, veggie pasta sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 203kcal
Author Emese Maczko

Equipment

Ingredients

US Customary – Metric

Instructions

Prepare the ingredients

  • Peel and chop onion and garlic.
  • Wash and chop celery.
  • Wash, peel, and chop carrots and zucchini.

Let's make veggie pasta sauce

  • Heat a stockpot or a Dutch oven to medium heat and add olive oil.
  • Cook chopped onion for 1-2 minutes, add chopped garlic and cook for a few seconds.
  • Add sliced carrots. Stir and cook for 5-6 minutes.
  • Add zucchini cubes with salt (it will help to release the moisture in the zucchini).
  • Add black pepper, dried basil, and oregano and stir until combined.
  • Add celery stalk and stir again.
  • Add tomato sauce and cook veggies until soft. 
  • Finally, add canned chickpeas without water and cook for 1-2 minutes until they warm up. Add nutritional yeast (optional) and stir. Now, the veggies are ready for blending. 
  • Add all veggies to a blender and blend until you get a creamy veggie pasta sauce.

Video

Notes

What other veggies can you add?

I would happily add any of the following veggies: other root vegetables (parsnip, rutabaga, celeriac) instead of carrots or celery. There is also some room to add 2-3 medium-sized root veggies in addition to the above list without altering the taste. However, the more veggies you add, the lesser will the sauce taste as a tomato sauce. 

What else can you add?

You can certainly add other legumes (lentils or beans) to make the sauce loaded with even more protein. However, to keep it as a tomato spaghetti sauce, we recommend sticking with chickpeas or white/cannellini beans as they have the least beany taste. 

How to use this vegetable pasta sauce?

You can use this pasta sauce as you would use any store-bought tomato sauce:
What else would you use a veggie spaghetti sauce for? Let us know in the comments. 

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 252mg | Potassium: 1309mg | Fiber: 9g | Sugar: 14g | Vitamin A: 6214IU | Vitamin C: 41mg | Calcium: 93mg | Iron: 5mg

The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.

Falafel Gyros with Tzatziki

This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner. There’s nothing like sinking your teeth into a flavorful falafel gyro. This recipe will show you how to make…

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The post Falafel Gyros with Tzatziki appeared first on My Pure Plants.

This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them.

There’s nothing like sinking your teeth into a flavorful falafel gyro. This recipe will show you how to make the best falafel balls, a refreshing tzatziki sauce, and the perfect pita bread. It is a healthy, meatless meal that is so satisfying.

For more delicious vegan falafel recipes, take a look at my falafel sandwiches with maple dijon tahini dressing.

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❤️ Why you’ll love it

I absolutely love how the homemade falafel balls in this recipe are crispy on the outside and have a fluffy, slightly nutty, and herby flavor on the inside. They are a traditional Middle Eastern dish made with chickpeas, herbs, and spices.

The tzatziki sauce, on the other hand, is the perfect accompaniment to the falafel. It is a creamy, tangy sauce made with dairy-free yogurt, cucumber, garlic, and dill. It is not only delicious but also very refreshing.

When you combine these two elements in a warm pita bread, along with fresh vegetables, you get a well-balanced, flavorful, and satisfying meal that is not only vegan but also a family favorite. Plus, the different textures and flavors in this recipe make it a go-to for me whenever I want to impress my family and friends.

1 pita folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices.

🧾 Key ingredients

This falafel gyro recipe calls for ingredients that are easy to find and that will give you a burst of flavor in every bite. You can find most of these ingredients at your local grocery store or your favorite food market.

Homemade falafel balls are, of course, the star of this dish. These flavorful, herb-packed chickpea patties provide a satisfying and protein-rich element to your gyro. You can make them from scratch or buy them pre-made.

Vegan tzatziki sauce brings the gyros together with their fresh, tangy flavor and perfect level of creaminess.

Cherry tomatoes and purple onion are fresh, crisp, and colorful additions to your falafel gyro. They add a pop of sweetness and a crunch that contrasts beautifully with the soft, savory falafel and pita bread.

Pita bread is the perfect vehicle for all the delicious ingredients in this falafel gyro. It’s soft and pillowy and can be easily filled with falafel, tzatziki, and fresh vegetables.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this delicious falafel gyro recipe, a high-speed food processor is an absolute must. It is the key to achieving the perfect, fluffy texture for your falafel mixture.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Prepare your vegan falafel balls using the falafel recipe provided.

A wooden spoon with one dark brown crispy falafel ball just above a pan of boiling oil.

STEP 2
Make the tzatziki sauce according to the provided recipe and set it aside.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them.

STEP 3
Warm the pita bread. You can do this in a grill pan, skillet, or in the oven for best results.

Making the falafel gyro

STEP 1
Prepare your pita bread for filling. If you are using large wraps, fill them as you would a tortilla wrap. If you are using smaller pita bread, cut the upper third and open it up to form a pocket.

STEP 2
Fill the pita bread with the prepared ingredients. Start with a layer of tzatziki sauce, followed by two to four falafel balls, a couple of tomato pieces, and some purple onion slices.

STEP 3
If you have chosen to make a pocket with the pita bread, place the falafel balls in first, then add a drizzle of tzatziki sauce on top.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them. Leftover ingredients are placed in balls and on plates around it.

💡 Expert tip

The key to a perfect falafel gyro lies in the texture of your falafel balls. Be sure not to over-process your chickpea mixture; a slightly coarse texture will give your falafel a satisfying, crunchy exterior. Also, take care when shaping your falafel balls; compact them just enough to hold together, but not so much that they become dense.

🔄 Variations

Try a different sauce. Instead of tzatziki, consider using hummus for a unique flavor. It will add a creamy texture and a rich, nutty flavor that complements the falafel beautifully.

Experiment with the fillings. Add some fresh lettuce or cucumbers for extra crunch and a pop of color. These vegetables will bring a refreshing twist to the gyro and provide additional texture.

If you like a bit of heat in your food, consider adding a few slices of jalapeno or a drizzle of hot sauce. This will give your gyro a spicy kick without overpowering the other flavors.

Lot of items in a white board including falafel balls on top of lettuce leaves, charcoaled pita breads, grated cucumber in yoghurt sauce, orange hummus, olives, chopped green red salad, light brown sauce, cherry tomatoes, orange peppers, sliced cucumber, breadsticks and crackers.

🥣 Serving ideas

Falafel gyro is a versatile dish that can be enjoyed in a variety of ways. It is a perfect meal for lunch, dinner, or even as a late-night snack.

You can serve falafel gyro wrapped in a large pita or naan bread. Or cut the upper ⅓ and open it up to shape pita pockets. This way, it can be a great on-the-go meal, perfect for a day at the beach or a picnic in the park.

If you prefer a more formal presentation, you can also serve it on a plate. It can be a main dish with French fries or roasted potatoes. Place a small bowl of tzatziki sauce as a dip next to it for a refreshing addition.

If you are a fan of salads, falafel gyro can also be enjoyed as a salad bowl. Make a vegan Greek salad, lentil tabbouleh, or any other Mediterranean or Middle Eastern-inspired lettuce or bean salad, and place the falafel balls on top. It is a delicious way to add a protein boost to your salad.

If you are hosting a gathering, consider including falafel gyro as part of a platter board. It can be a part of a Mediterranean grazing board, as well as a falafel platter. This way, your guests can enjoy a variety of flavors and textures in one meal.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them. Leftover ingredients are placed in balls and on plates around it.

❄️ Storing tips

Storing and reheating this vegan falafel gyro is easy, and the best part is that the separate components can be stored individually.

To store, allow the falafel to cool completely before placing it in an airtight container. The tzatziki should also be stored in a separate airtight container.

I do not recommend freezing the assembled gyro. The pita bread may become soggy and the cherry tomatoes and onions may lose their fresh crunch. However, you can freeze the falafel balls.

To reheat the falafel, preheat your oven to 350°F and place them on a baking sheet. Bake for 10-15 minutes, or until they are heated through and crispy.

🤔 FAQs

Can I use store-bought falafel for this recipe?

Yes, you can definitely use store-bought falafel if you are short on time or do not have all the ingredients to make it from scratch. However, I always recommend making your own falafel at home. This way, you know exactly what is going into it and can adjust the seasoning to your liking.

What can I use instead of tzatziki sauce?

If you do not have or do not like tzatziki sauce, you can use hummus or tahini sauce instead. These are both traditional accompaniments to falafel and will work well in this recipe.

Can I use a different type of bread?

Yes, if you do not have pita bread, you can use any type of flatbread or wrap. You can also use sandwich bread, but it will not give you the same gyro-style sandwich.

What other toppings can I add?

You can add a variety of toppings to your falalfel gyro, depending on your personal preference. Some popular options include shredded lettuce, cucumber slices, pickled vegetables, and hot sauce. Just make sure not to overfill your pita, or it will be difficult to eat.

More chickpea recipes

THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them.
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Falafel Gyros with Tzatziki

This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword falafel and gyro, falafel gyros, vegan gyros
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 35 minutes
Servings 8 pitas
Calories 304kcal
Author Nandor Barta

Equipment

Ingredients

Homemade Falafel

Tzatziki

  • 8 oz Cucumber
  • 2 cloves Garlic
  • 1 tsp Fresh dill or dried
  • ½ cup Dairy-free yogurt (plain)
  • ½ cup Vegan sour cream
  • ½ Tbsp White wine vinegar
  • 1 Tbsp Olive oil
  • ½ tsp Salt
  • ⅛ tsp Black pepper

Other items

  • 8 Pita bread use gluten-free
  • 16 Cherry tomatoes
  • ½ Purple onion
US Customary – Metric

Instructions

How to make homemade falafel?

  • Soak dry chickpeas in cold water overnight, but don’t cook them.
  • Use a food processor and add chopped onion, garlic, fresh herbs, salt, black pepper, cumin, baking soda, and water.
  • Pulse them until you get a creamy, grainy texture. Just pulse, not puree. If you overwork them, you’ll get a mush.
  • Empty the food processor into a large mixing bowl. Add sesame seeds and mix them well.
  • Chill the falafel mixture in the fridge for at least 1 hour before using a spoon or your palms to form balls out of the chilled mixture
  • Preheat a large pan over medium heat. Add sunflower oil or coconut oil (not olive oil, but something that is high-heat resistant and suitable for deep frying).
  • Gently place a couple of balls in the hot oil. Don’t drop it as hot oil can splash up and can cause blisters. Don’t overcrowd the pan as well.
  • Fry them for approx. 5 minutes. Fried balls should be brown but not burnt and vibrant green in the middle. We usually place them on a paper towel to capture any excess oil.

How to make tzatziki?

  • Wash the cucumber and use a large hole cheese grater and grate it. I never peel them and you don’t need to either.
  • Take a large bowl and place the grated cucumber in it. Sprinkle it with salt and wait for 5-10 minutes for the cucumber to release water.
  • When you see water, squeeze the grated cucumber in between your palms or use a cheese cloth, or kitchen towel. Squeeze it as hard as you can. The more moisture you live, your chances will be higher to end up with a runny sauce.
  • Take a small bowl and add all sauce ingredients (yogurt, sour cream, white wine vinegar, olive oil, finely chopped garlic, dill, salt, and black pepper). Mix them well.
  • Finally, add the sauce to the grated cucumber and mix again.

Assemble

  • Warm the pita bread in a grill pan, in a skillet, or in the oven. We don't recommend using a microwave because it just makes it dry.
  • Especially if you have large wraps, you can fill them like you would a tortilla wrap. Or you can cut the upper â…“ and open it up to shape pita pockets.
  • Depending on the size pita you can add 2-4 falafel balls, 2-3 Tablespoons of tzatziki, a couple of tomato pieces, and some purple onion slices. If you make pita pockets, we recommend scooping some tzatziki first, then the balls, and drizzling some more on top.

Video

Nutrition

Serving: 1pita | Calories: 304kcal | Carbohydrates: 52g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 900mg | Potassium: 415mg | Fiber: 7g | Sugar: 9g | Vitamin A: 584IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg

The post Falafel Gyros with Tzatziki appeared first on My Pure Plants.

Vegan Tikka Masala (4 Variations!)

This vegan tikka masala recipe features a rich, creamy, tomato-based curry sauce that is ready in less than 20 minutes. Learn how to make it with mushrooms, cauliflower, tofu, or chickpeas. It is sometimes hard to believe that such a delicious curry ca…

This vegan tikka masala recipe features a rich, creamy, tomato-based curry sauce that is ready in less than 20 minutes. Learn how to make it with mushrooms, cauliflower, tofu, or chickpeas. It is sometimes hard to believe that such a delicious curry can be ready in such a short time. But try it once and...

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Crispy Vegan Chicken Patties

These vegan chicken patties feature a crispy crust seasoned with herbs and a flavor-packed crumbly texture inside. They are great with dips or added to burgers, sliders, or sandwiches. Vegan chicken patties are incredibly crispy and can be used in so m…

These vegan chicken patties feature a crispy crust seasoned with herbs and a flavor-packed crumbly texture inside. They are great with dips or added to burgers, sliders, or sandwiches. Vegan chicken patties are incredibly crispy and can be used in so many different ways. I love using them to make vegan chicken parmesan or vegan...

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One-Pot Vegan Chickpea Shakshuka

This vegan chickpea shakshuka is a thick, hearty chickpea and tomato-based stew with plant-based eggs that is ready in under 30 minutes. It is a perfect way to enjoy a delicious Middle Eastern breakfast. The term “shakshuka” literally stand…

This vegan chickpea shakshuka is a thick, hearty chickpea and tomato-based stew with plant-based eggs that is ready in under 30 minutes. It is a perfect way to enjoy a delicious Middle Eastern breakfast. The term “shakshuka” literally stands for “mixture.” Traditionally, it is a dish of poached eggs in a thick, spicy tomato and...

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The post One-Pot Vegan Chickpea Shakshuka appeared first on My Pure Plants.

Falafel Bowl

If you have been craving falafel but cannot decide which of the many possible sides to enjoy it with, this falafel bowl is a perfect choice! It combines five delicious Mediterranean recipes to create a filling meal you can easily make in advance and th…

If you have been craving falafel but cannot decide which of the many possible sides to enjoy it with, this falafel bowl is a perfect choice! It combines five delicious Mediterranean recipes to create a filling meal you can easily make in advance and throw together for a quick lunch or dinner. The best part...

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Kung Pao Cauliflower

This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout. It can be challenging to find vegetarian and especially vegan Chinese takeout….

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This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout.

Large oval blue plate with white rice light brown sticky cauliflower, green beans, red chili peppers, scallion and black sesame seeds. Other portions are in side dishes and many ingredients are scattered around.

It can be challenging to find vegetarian and especially vegan Chinese takeout. However, this kung pao cauliflower recipe is so delicious and satisfying that you won’t miss the meat.

For more delicious cauliflower-based recipes, try my vegan buffalo cauliflower, sticky orange cauliflower, and creamy vegan cauliflower soup.

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❤️ Why you’ll love it

I am absolutely in love with this kung pao cauliflower recipe. It is a delicious, plant-based twist on the classic kung pao chicken. The combination of sweet, spicy, and salty flavors in the sauce is just perfect.

The use of cauliflower, chickpeas, and green beans not only makes this dish colorful and vibrant but also adds a variety of textures. The cauliflower and chickpeas are hearty and satisfying, while the green beans add a nice crunch.

The best part is that it is a quick and easy recipe. It takes just 10 minutes to prepare and 30 minutes to make, making it a perfect option for a quick weeknight meal.

Large oval blue plate with white rice light brown sticky cauliflower, green beans, red chili peppers, scallion and black sesame seeds. Other portions are in side dishes and many ingredients are scattered around.

🧾 Key ingredients

This kung pao cauliflower is a delicious and wholesome dish that brings together simple, plant-based ingredients that are easy to find at your local grocery store.

Cauliflower is the star of this recipe. It is a hearty and healthy alternative to meat and absorbs the flavors of the dish and adds a satisfying bite.

Green beans add a wonderful texture that complements the cauliflower.

Onions and garlic are key to building the flavor base of the kung pao sauce. They add a depth of flavor that is both sweet and savory.

Vegetables and vegetable oil are essential for this recipe. Make sure that the oil is hot before adding the veggies, as this will help in retaining their crunch and color.

Chickpeas are a great addition to this dish. They not only add a protein punch but also have a nice, chewy texture.

Dry roasted peanuts are a must in a traditional kung pao dish. They add a delicious crunch and a nutty flavor that complements the other ingredients.

Rice vinegar and soy sauce gives kung pao cauliflower its classic sweet, tangy, and savory flavor.

Ginger powder and hot chili powder or flakes add a spicy kick to the dish. Adjust the amount according to your heat preference.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this kung pao cauliflower recipe, a wok is the most important piece of equipment you will need. Its wide and deep shape allows for even heat distribution and ample space to stir-fry all the ingredients together.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Begin by thaw pre-cooked frozen green beans. Once they are thaw, cut them into inch-long pieces.

STEP 2
Next, prepare the cauliflower. Soak the cauliflower florets in hot water for about 10 minutes. Then, drain them and set them aside.

STEP 3
While the green beans and cauliflower are being prepared, make the sauce. In a small bowl, combine soy sauce (or gluten-free tamari), sugar, vinegar, ginger, vegetable broth, and cornstarch. Mix these ingredients well to make the sauce.

Making the kung pao cauliflower

STEP 1
Heat a wok or a frying pan over medium heat. Add oil, chopped garlic, onion, and chili flakes to the pan. Cook these ingredients for about 1-2 minutes.

Wok with onion and chili peppers in oil.

STEP 2
Add the cauliflower florets to the pan. Season them with salt and black pepper. Cook the cauliflower for about 5-6 minutes.

Wok with cauliflower florets

STEP 3
Turn the heat up and add the sauce to the pan. Cook for an additional 3-4 minutes to thicken the sauce.

STEP 4
Reduce the heat to medium. Add roasted peanuts, cooked or canned chickpeas, and the prepared green beans to the pan. Stir all the ingredients well to combine. Cook for a few more minutes to heat the added ingredients.

Wok with cauliflower florets and green beans in a light brown sauce

STEP 5
Once everything is heated through and well combined, your kung pao cauliflower is ready to be served. Enjoy your delicious plant-based meal!

Wok with cauliflower florets, chickpeas, peanuts and green beans in a light brown sauce

💡 Expert tip

The most crucial tip for this kung pao cauliflower recipe is not to overcook the cauliflower. The cauliflower should be nice and tender but not overcooked or mushy. Stop cooking it as soon as it reaches the texture you desire. Fresh and frozen cauliflower cook differently, so you must keep a closer eye on how it cooks if using frozen cauliflower. To remove the excess moisture, pat dry frozen cauliflower before cooking it.

🔄 Variations

If you are a fan of mushrooms, why not try a kung pao mushroom version? The mushrooms will bring a spongy, chewy texture to the dish, similar to chicken. This will add a different texture and a new depth of flavor to the recipe.

For a protein-packed alternative, consider making kung pao tofu. It’s a great way to add more protein to the dish, and the firm or extra-firm tofu will hold up well in the stir-fry.

If you are a fan of a variety of textures in your stir-fries, consider adding different vegetables. Bell peppers, carrots, or snap peas would all be great additions to this recipe. Not only will it add more color to your dish, but it will also give it a nice crunch.

Large oval blue plate with white rice light brown sticky cauliflower, green beans, red chili peppers, scallion and black sesame seeds. Other portions are in side dishes and many ingredients are scattered around.

🥣 Serving ideas

Kung Pao cauliflower is a versatile dish that can be enjoyed in a variety of ways.

It is often served over steamed or cooked white or brown rice. The tender cauliflower and chickpeas, along with the crunchy peanuts, are a delicious addition to the rice. The sauce infuses the rice with a rich, savory flavor, making every bite a true pleasure.

If you prefer a more flavorful option, consider serving it over fried rice, jasmine rice, or even fried noodles. The bold flavors of the kung pao sauce complement the hearty grains and add a new dimension to the dish.

In addition to the grains, you can also serve it with a side of steamed broccoli. The bright green broccoli not only adds a pop of color to the dish but also provides a fresh, crunchy contrast to the tender cauliflower.

You can top the dish with a sprinkle of sesame seeds or chopped green onions for an extra burst of flavor. And if you like heat, throw some red chili peppers on top. The spicy peppers will elevate the dish to a whole new level and add a satisfying kick to every bite.

Large oval blue plate with white rice light brown sticky cauliflower, green beans, red chili peppers, scallion and black sesame seeds. Other portions are in side dishes and many ingredients are scattered around.

❄️ Storing tips

Storing and reheating this kung pao cauliflower dish is a great way to enjoy it for several days, and the flavors even intensify over time.

To store, allow it to cool completely. Once cooled, transfer it into an airtight container. It will stay fresh in the refrigerator for up to three days.

If you want to freeze it, I recommend storing the cauliflower and the kung pao sauce separately. This will help to maintain the cauliflower’s crisp texture. When stored in an airtight container, it will be good for up to two months.

To reheat, warm it in a skillet over medium-low heat. I do not recommend using the microwave as it can cause the cauliflower to become mushy.

🤔 FAQs

Can I replace the cauliflower with another vegetable?

Yes, you can. This kung pao sauce goes well with a variety of vegetables like bell peppers, zucchini, or even mushrooms. Just adjust the cooking time according to the vegetable you choose.

What can I use instead of dry roasted peanuts?

If you are allergic to peanuts or simply do not have them on hand, you can use cashews or almonds instead. They will add a similar crunch and nutty flavor to the dish.

Is it necessary to use chickpeas in this recipe?

No, it is not necessary. The traditional kung pao cauliflower recipe does not include chickpeas. They are added here to increase the protein content and make the dish more filling. If you do not like chickpeas or do not have them, you can simply leave them out.

More cauliflower recipes

I can show you many cauliflower recipes, including my popular cauliflower steak. But if you are looking for other Asian recipes with this ingredient, here is what you should try next:

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Large oval blue plate with white rice light brown sticky cauliflower, green beans, red chili peppers, scallion and black sesame seeds. Other portions are in side dishes and many ingredients are scattered around.

Kung Pao Cauliflower

Nandor Barta
This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings
Calories 223kcal

Equipment

Ingredients
 
 

This recipe was featured in our cookbook!Check out our Vegan Winter on a Budget Cookbook for similar recipes!

Instructions
 

  • Thaw pre-cooked frozen green beans and cut them into inch-long (25 mm) pieces. Cook them in boiling water for 5 minutes.
  • Soak cauliflower florets in hot water for 10 minutes. Drain them.
  • Mix soy sauce (or gluten-free tamari), sugar, vinegar, ginger, vegetable broth, and cornstarch in a small bowl to make a sauce.
  • Take a wok or a frying pan and heat it over medium heat. Add oil, chopped garlic, onion, and chili flakes. Cook for 1-2 minutes.
  • Add cauliflower florets and season them with salt and black pepper. Cook for 5-6 minutes.
  • Turn the heat up and add the sauce. Cook for 3-4 minutes to thicken the sauce.
  • Turn the heat to medium and add roasted peanuts, cooked or canned chickpeas, and green beans. Stir well.
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Nutrition

Nutrition Facts
Kung Pao Cauliflower
Amount Per Serving (1 serving)
Calories 223 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 1338mg58%
Potassium 747mg21%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 12g13%
Protein 11g22%
Vitamin A 333IU7%
Vitamin C 79mg96%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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This Pantry-Friendly Meal Is Easy, Vegetarian & Endlessly Adaptable

Canned beans are some of my most reached-for pantry ingredients, and canned chickpeas, in particular, are extra versatile. I add them to pastas, soups, curries, and stews. I blend them into hummus. I toss them in olive oil and roast them until they’re …

Canned beans are some of my most reached-for pantry ingredients, and canned chickpeas, in particular, are extra versatile. I add them to pastas, soups, curries, and stews. I blend them into hummus. I toss them in olive oil and roast them until they’re crispy. However, as delicious as canned chickpeas can be, they can just as easily remain dry, tinny, and under-seasoned.

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