Vegan Chana Masala

Vegan Chana Masala Pin

This Vegan Chana Masala recipe (made with chickpeas) was inspired by an Indian cuisine cooking class that we took at Baking Anis in Cuenca, Ecuador taught by two Chilean chefs. It’s such a small world!

The chefs normally sauté with butter, but they made a special batch using oil for Amelia and me (this was before we went oil-free). The Chana Masala was delicious, and I also learned how to make red roses from tomato peels in that class! (I can also make orange roses from peach and nectarine peels. They’re a fancy garnish.)

Amelia made our recipe oil-free and low-fat by sautéing with veggie broth instead of oil. This dish is a nutrition powerhouse with 15 grams of protein and 13 grams of fiber per serving. It’s also a quick and easy one-pot meal (not counting the brown rice, which we make in our pressure cooker).

This Vegan Chana Masala recipe makes 2 servings with 1 cup per serving. We usually eat a Hearty Side Salad with it.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

Vegans Abroad YouTube Banner

Curried Lentils

Curried Lentils PinCurried lentils are a favorite of ours. These are super flavorful and fill our house with delicious curry smells. We prefer them over brown rice, but you can also serve them over naan bread, pita bread or your favorite asian noodles.

We think green lentils work best in this recipe due to their mild flavor, but you can try other lentils to see which you prefer. Let us know in the comments if you like a different type better.

We also like to add a dollop of plain, unsweetened vegan yogurt and stir it into the lentils. It’s a good source of vitamin B12, and it mimics sour cream when served with spicy foods. A sprinkle of paprika adds some nice color and flavor.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

Vegans Abroad YouTube Banner

Vegan Stir Fry

Vegan Stir FryAmelia cooked this Vegan Stir Fry about 8 times before she was happy with its flavor and veg composition. This one is all hers and it’s delicious!

We used fresh ingredients in this recipe, but if you’re in a hurry or hate chopping up a bunch of veggies, you can use a variety of frozen veggies or a package of mixed veggies. We use frozen mixed veggies quite a bit for this recipe, especially when we’re short on time.

I prefer eating it over brown rice, as this recipe calls for. But we also like it over Tofu Shirataki Spaghetti Noodles, spaghetti squash and spiralized zucchini. Amelia made it a lot, so we tried it with a lot of different things.

Amelia cooks this recipe in a skillet over medium heat covered to keep the veggie broth from evaporating too quickly. If you’re using a wok, the cook time will be less so keep that in mind.

If you want to make this gluten-free, substitute the seitan with sliced mushrooms. That’ll keep it a similar color and texture.

This recipe originally used a teaspoon of sesame oil, but since we’re not eating oil anymore, we removed it. You can add some sesame seeds to this dish to get a similar flavor. It’s a good idea to slightly toast them in a skillet before adding them to your recipe to release the oils and flavors.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
Vegans Abroad YouTube Banner