Vegan fajita noodles with chickpeas and vegetables. Easy weeknight pasta with taco-seasoned veggies and beans tossed in creamy noodles. Vegan recipe without soy. May be gluten free.
Ingredients
Preparation
Heat the oil in a pan over medium-high heat. Add the vegetables and cook until golden on the edges, 3 to 4 minutes
< span style="display : block;">Add the chickpeas, spices and salt and mix well. Cook for another 3 to 4 minutes. Taste and adjust salt and flavor. Add chipotle pepper or cayenne pepper for extra heat. Remove from the heat.
In the meantime, make the noodles according to the instructions cooking instructions on the package. Drain and place in a pan.
add olive oil, tomatoes and mix. Add the cashew cream, garlic, mustard, yeast flakes, salt and mix. Partially cover and bring to a boil. Add basil. Taste and correct with salt, aromatize. Add more plant-based milk if needed.
Lightly fold half of the fajita vegetables + chickpeas. Serve in bowls, garnish with additional fajita vegetables, and sprinkle with vegan parmesan cheese and black pepper or paprika flakes, if necessary some lime.
