This is one of those recipes you want to do on your prep day or when you have time, but oh Mother of all that is good and evil in this world, it's damn worth it. Also, if you're trying to get in more meat free days or are trying to gain more vegan recipes, this is one that you'll want in your recipe box.
Vegan Chickpea Noodles with Garlic Tomato Sauce
Allergen Information: Free of dairy, egg, corn, soy, gluten, grain, nut. Can be made yeast-free by omitting nutritional yeast.
Allergen Information: Free of dairy, egg, corn, soy, gluten, grain, nut. Can be made yeast-free by omitting nutritional yeast.
Ingredients: To double the recipe, use 1 cup chickpea flour and 1 3/4 cup water
For the chickpea noodles: Serves 1
1/2 cup chickpea flour
1 cup water
1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp turmeric (optional)
1/4 tsp garlic or onion granules
1/4 tsp thyme (optional)
For the chickpea noodles: Serves 1
1/2 cup chickpea flour
1 cup water
1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp turmeric (optional)
1/4 tsp garlic or onion granules
1/4 tsp thyme (optional)
Method:
Blend all the ingredients until smooth. Pour the blended mixture into a pan over medium heat. Cook, stirring occasionally for 2-3 minutes until it starts to get lumpy. Mix well and continue to cook for 2 minutes, stir frequently. Reduce heat to medium-low and continue to cook for another 2 minutes, stir occasionally.
Drop the hot custard on parchment or foil. Using a flat spatula spread the custard to form a very thin rectangle. You can also roll it out between 2 parchments.
Let it cool for 15 minutes. Use a pizza cutter cut noodles or other shapes. Store refrigerated for upto 3 days. Serve with tomato sauce. Top with pepita parmesan or nutritional yeast and black pepper. Can also be served with other pasta sauces or asian sauces.
These noodles are best served room temperature, cold or lightly warmed in thick sauce. If you heat them directly in a skillet or in hot water, they will disintegrate.
Blend all the ingredients until smooth. Pour the blended mixture into a pan over medium heat. Cook, stirring occasionally for 2-3 minutes until it starts to get lumpy. Mix well and continue to cook for 2 minutes, stir frequently. Reduce heat to medium-low and continue to cook for another 2 minutes, stir occasionally.
Drop the hot custard on parchment or foil. Using a flat spatula spread the custard to form a very thin rectangle. You can also roll it out between 2 parchments.
Let it cool for 15 minutes. Use a pizza cutter cut noodles or other shapes. Store refrigerated for upto 3 days. Serve with tomato sauce. Top with pepita parmesan or nutritional yeast and black pepper. Can also be served with other pasta sauces or asian sauces.
These noodles are best served room temperature, cold or lightly warmed in thick sauce. If you heat them directly in a skillet or in hot water, they will disintegrate.
For variation: Add 2 tablespoons non dairy yogurt to the chickpea batter. the yogurt helps make softer and sturdier noodles.
For the garlic tomato sauce:
3 1/2 cups tomatoes
5 cloves of garlic
1 tsp herbs of choice like basil, oregano, thyme
1/4 to 1/2 tsp red pepper flakes
1 tsp oil
1/2 tsp salt or to taste
1 tsp sugar or maple syrup to taste
1 tablespoon tomato paste ( optional)
3 1/2 cups tomatoes
5 cloves of garlic
1 tsp herbs of choice like basil, oregano, thyme
1/4 to 1/2 tsp red pepper flakes
1 tsp oil
1/2 tsp salt or to taste
1 tsp sugar or maple syrup to taste
1 tablespoon tomato paste ( optional)
Method:
Blend 1/2 cup tomato, garlic, pepper flakes, and herbs into a smooth puree.
Heat oil in a skillet over medium heat. Pour the tomato garlic mixture into the skillet and cook for 5 minutes or until fragrant and thick, stirring occasionally.
Add the rest of the tomatoes, salt, sugar, cover and cook over low-medium heat for 15 minutes. Taste and adjust salt, sugar and herbs. Serve or store.
Blend 1/2 cup tomato, garlic, pepper flakes, and herbs into a smooth puree.
Heat oil in a skillet over medium heat. Pour the tomato garlic mixture into the skillet and cook for 5 minutes or until fragrant and thick, stirring occasionally.
Add the rest of the tomatoes, salt, sugar, cover and cook over low-medium heat for 15 minutes. Taste and adjust salt, sugar and herbs. Serve or store.
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Original Recipe and Photo Credit: http://www.veganricha.com/
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