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. 


  • 1 cĂ c Huile
  • 1/2 (0.5) oignon moyen finement tranchĂ©
  • 1 poivron vert EmincĂ©
  • < span class="wprm-recette-ingrĂ©dient-quantitĂ© ">1/2 (0.5 ) poivron rouge EmincĂ©es
  • 13.5 oz boĂźte de pois chiches Ă©gouttĂ© ou 1.25 cup cuite
  • 1/2 < span class="wprm-recipe-ingredients- unit">tsp ( 0.5 cĂ c) Cumin Moulu
  • 1/2 TL (0.5 cĂ c) Ailgra nulat
  • 1/2 cc (0.5< /span> TL) poudre d ‘oignon
  • 1/2 Ă  the (0.5 cĂ c ) origan sĂ©chĂ©
  • 1/2 cĂ c (0.5 Ă  the) sĂ©chĂ© basilic
  • 1 cc paprika fumĂ©
  • 1/ 4 cc ( 0.25 < span class="wprm-recipe-ingredient-unit">cĂ c) piment rouge flakes< li class="wprm-recipe-ingredient" style="list-style-type : disque ;">1/4 cc (0, 25 cĂ c) sel ou au goĂ»t
  • 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.
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