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VEGAN CHILLI CHICKPEA SANDWICH

You can prepare the cheesy nacho sauce up to five days in advance.

MAKES 2 SERVING/ TOTAL TIME 30 MINUTE

 

INGREDIENTS

  • 1x 400g can chickpeas,
  • 2 tablespoons salt-free tomato purée
  • 2 teaspoons hot sauce
  • 1 tablespoon coconut nectar
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • 3–4 tablespoon of cheesy nacho sauce
  • 4 thick slices of sourdough
  • 1 tablespoon vegan butter
  • 1 large carrot, chopped
  • 120g (1 cup) raw cashews,
  • 190ml (¾ cup) soy or almond milk
  • 30g (½ cup) nutritional yeast
  • 2 teaspoons onion powder
  • ½ teaspoon light miso paste
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup

 

METHOD

STEP 1

Cheesy nacho sauce:

Blend all the ingredients in a high-speed blender until smooth, creamy and no lumps remain. To serve, simply heat up in a small saucepan.

Store any leftovers in an airtight container for up to 5 days in the refrigerator. When re-using, simply thin out the sauce with a little plant-based milk to reach your desired consistency.

STEP 2

Chilli chickpeas:

Prepare the chickpeas by frying the chickpeas, tomato purée (paste), hot sauce, maple syrup or coconut nectar and spices over a medium-high heat. Lightly press down on the chickpeas with a fork to break some of them up. (Leave a few whole.) Remove from the heat after a few minutes, season to taste, cover with a lid and set aside.

Heat the cheesy nacho sauce in a small saucepan.

 

NUTRITION VALUE

1484 Kcal, 66g fat, 8g saturated fat, 28g fiber, 54g protein, 161g carbs

 

 

 

 

 

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