1. Nut Free Snacks
  2. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  3. 4-Ingredient Golden Milk Mix
  4. Cold Soba Noodle Salad Recipe
  5. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  6. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  7. Curried Quinoa Chickpea Burgers
  8. Chipotle Tofu Rainbow Wraps
  9. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  10. 1-Pot Spicy Mango Chutney
  11. Pineapple Raspberry Wine Spritzer
  12. Mango Overnight Oats with Turmeric
  13. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  14. Vegan Chocolate Chip Cake Recipe
  15. Cheesy Spaghetti Squash Pasta
  16. Down Home BBQ Burger
  17. What’s inside my makeup bag (cruelty-free)
  18. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  19. The Best Vegan Meatballs
  20. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  21. Vegan Peanut Butter Banana Pudding
  22. Vegan Pesto Pasta with Charred Broccoli
  23. 5-Ingredient Vegan Peanut Butter Pudding
  24. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  25. Vegan Gluten-Free Vanilla Wafers
  26. Grilled BBQ Lentil Pizza
  27. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  28. Vegan Collard Green Burritos
  29. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  30. Smoky Jackfruit “Chicken” Salad
  31. Smoky Jackfruit “Chicken” Salad
  32. 10-Minute Raw Vegan Taco “Meat”
  33. Watermelon Crabs
  34. Avocado Raspberry Pops
  35. Vegan Blueberry Muffins with Pineapple
  36. How to Make Sauerkraut
  37. Tuscan Pasta Salad with Lemon Vinaigrette
  38. Vegan Peanut Butter No-Bake Cookies
  39. Vegan Mango Ice Cream
  40. Vegan Yack Attack On the Go! Release + Giveaway
  41. The Best Whole Roasted Cauliflower (5 Ingredients!)
  42. Mexican Street Corn Salad with Black Beans
  43. Creamy Dragon Fruit Smoothie Bowl
  44. Grilled Blackberry Cobbler
  45. One Pot Quinoa and Black Bean Wraps
  46. One Pot Quinoa and Black Bean Wraps
  47. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  48. 3-Ingredient No-Bake Peanut Butter Cookies
  49. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  50. Spicy Jackfruit Tacos (1-Pot Meal!)
  51. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  52. Octopus Pizzas
  53. 30-Minute Quinoa “Fried Rice”
  54. Easy Vegan Zucchini Bread Recipe
  55. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  56. Sweet Potato Black Bean Enchiladas
  57. Golden Turmeric Roasted Cauliflower with Raita Dip
  58. Easy Red Enchilada Sauce
  59. Avial – South Indian Veggie Coconut Curry
  60. Zucchini Bread Oatmeal
  61. Zucchini Bread Oatmeal
  62. Vibrant Mango Salad with Peanut Dressing
  63. Vegan Instant Pot Mushroom Risotto
  64. Peanut & Lemongrass Tempeh Satay
  65. Bulgogi Roasted Spring Veggie Bowl
  66. No-Bake Vanilla Cake Bites
  67. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  68. Peanut Butter Banana Green Smoothie Bowl
  69. Vegan Lemon Cake with Cream Cheese Frosting
  70. 1-Pot Cauliflower Rice Kitchari
  71. Gluten-free Avocado Tahini Pasta
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  74. Tofu and Veggie BBQ Bowl
  75. How to Make Hummus From Scratch
  76. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  77. Mini Cookie Dough Fudge Pops
  78. Mini Cookie Dough Fudge Pops
  79. 1-Pot Yellow Chickpea Cauliflower Curry
  80. Rice Cake Flowers
  81. Avocado Pasta with Smoky Pecans
  82. Caterpillar Fruit Kebabs
  83. Creamy Golden Milk Smoothie
  84. Instant Pot Mushroom Masala
  85. Aquafaba Granola (Oil-Free!)
  86. BBQ Bean Bowls
  87. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  88. Easy Probiotic-Cultured Vegan Cheese
  89. Vegan Recipe and Snack Ideas for Camp and Travel
  90. Vegan Recipes and Snack Ideas for Camp and Travel
  91. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  92. Cheesy Chili Baked Potato Fries (Oil-Free!)
  93. Pulled BBQ Jackfruit Sandwiches
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  96. Lentil Bolognese with Spaghetti
  97. Vegan Mother’s Day Brunch Recipes!
  98. Vegan Mother’s Day Brunch Recipes!
  99. The Perfect Bowl of Oats
  100. Vegan Cinnamon Swirl Cake
  101. Cinnamon Raisin Peanut Butter
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  104. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  105. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  106. Things I’m Loving Lately: May 2, 2018
  107. Things I’m Loving Lately: May 2, 2018
  108. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  109. Mango Coconut Yogurt (Coconut Cult Dupe!)
  110. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  111. Cultured Vegan Sour Cream
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  116. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  117. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  118. Super Cleansing Slaw with Rosemary Dressing
  119. Banana Yogurt Goose Pops
  120. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  121. Vegan White Hot Chocolate
  122. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  123. 25 Easy Lentil Recipes
  124. Fudgy Vegan Brownie Cookies
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  127. Crazy Mug Lady: A round-up of my fave mugs!
  128. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  129. 5-Minute Raw Banana Splits
  130. Deconstructed Vegan Summer Rolls
  131. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  132. 5-Minute Veggie Coconut Wraps
  133. Instant Pot Saag Aloo with Sweet Potatoes
  134. Vegan Biscuits and Gravy
  135. Vegan Biscuits and Gravy
  136. Curried Cauliflower, Grape, & Lentil Salad
  137. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  138. Vegan 7-Layer Bars
  139. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  140. Vegan Chocolate Chip Muffins with Coconut
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  143. Lentil Mushroom Stew Over Mashed Potatoes
  144. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  145. Roasted Plantain & Black Bean Vegan Bowl
  146. 15 Vegan Easter Brunch and Dessert Recipes
  147. Vegan No-Bake Coconut Yogurt Cheesecake
  148. Things I’m Loving Lately: March 29, 2018
  149. April Fools Pranks Your Kids Will Love
  150. Cake Sushi
  151. Ginger Coriander Sprouted Lentils Avocado Toast
  152. Refreshing Strawberry Turmeric Salad
  153. Refreshing Strawberry Turmeric Salad
  154. Creamy Vegetable Risotto (30 Minutes!)
  155. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  156. 25 Healthy Vegan Gluten Free Dinner Recipes
  157. Easy 1-Pot Black Beans from Scratch
  158. Vegan Spinach Pinwheels with Cream Cheese
  159. Carrot Garden Cupcakes
  160. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  161. 1-Bowl Vegan Gluten-Free Vanilla Cake
  162. Veggie Chickpea Potato Soup in Instant Pot
  163. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  164. Lentil Sloppy Joes
  165. Smoky BBQ Black Bean Burger
  166. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  167. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  168. Cauliflower Fried Rice – 1 Pot
  169. Easy Vegan Gluten-Free Pizza Crust
  170. 20 Lucky St Patricks Day Food Ideas
  171. Things I’m Loving Lately: March 12, 2018
  172. Leprechaun Apple Hats
  173. Baked Quinoa Black Bean Falafel
  174. Mint Chocolate Chip Pancakes
  175. Shamrock Pizza
  176. Vegan Keema Naan with Keema Lentils
  177. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  178. 30 Truffle Recipes (Vegan, Gluten Free)
  179. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  180. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  181. Salted Caramel French Toast Casserole
  182. Salted Caramel French Toast Casserole
  183. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  184. Rainbow Pancake Tacos
  185. How to Make a Leprechaun Trap
  186. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  187. Shamrock Shake
  188. Thandai Phirni – Spiced Rice Flour Pudding
  189. Matcha Pancakes
  190. Flourless Bite-Sized Breakfast Muffins
  191. Mexican Pinto Beans (Vegan, Gluten Free)
  192. 15 High Protein Vegan Meals
  193. Mango BBQ Soy Curls or Jackfruit Tacos
  194. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  195. Double Chocolate Granola Bars (Vegan)
  196. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  197. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  198. PB&J Buckwheat Granola – #VYAPantryChallenge
  199. 16 Fun Vegan Appetizers!
  200. Rocky Road Popcorn Clusters
  201. White Bean Beer Fondue
  202. Refined Sugar-Free Raspberry Hot Cocoa
  203. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  204. Update + Coconut and Berries in 2016
  205. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  206. A Vegan Dinner Party with La Belle Assiette
  207. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  208. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  209. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  210. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  211. Review: Healthy Nibbles Box
  212. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  213. Mini Vegan Pizza Potato Skins
  214. Tempeh Pizza Three Ways
  215. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  216. Black Rosé Punch
  217. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  218. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  219. Vegan 4th of July!
  220. BBQ Pulled Jackfruit
  221. Creamy Dreamy Avocado Zucchini Pasta
  222. Sake & Plum Wine Sangria
Wednesday, August 15, 2018
  1. Nut Free Snacks
  2. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  3. 4-Ingredient Golden Milk Mix
  4. Cold Soba Noodle Salad Recipe
  5. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  6. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  7. Curried Quinoa Chickpea Burgers
  8. Chipotle Tofu Rainbow Wraps
  9. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  10. 1-Pot Spicy Mango Chutney
  11. Pineapple Raspberry Wine Spritzer
  12. Mango Overnight Oats with Turmeric
  13. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  14. Vegan Chocolate Chip Cake Recipe
  15. Cheesy Spaghetti Squash Pasta
  16. Down Home BBQ Burger
  17. What’s inside my makeup bag (cruelty-free)
  18. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  19. The Best Vegan Meatballs
  20. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  21. Vegan Peanut Butter Banana Pudding
  22. Vegan Pesto Pasta with Charred Broccoli
  23. 5-Ingredient Vegan Peanut Butter Pudding
  24. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  25. Vegan Gluten-Free Vanilla Wafers
  26. Grilled BBQ Lentil Pizza
  27. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  28. Vegan Collard Green Burritos
  29. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  30. Smoky Jackfruit “Chicken” Salad
  31. Smoky Jackfruit “Chicken” Salad
  32. 10-Minute Raw Vegan Taco “Meat”
  33. Watermelon Crabs
  34. Avocado Raspberry Pops
  35. Vegan Blueberry Muffins with Pineapple
  36. How to Make Sauerkraut
  37. Tuscan Pasta Salad with Lemon Vinaigrette
  38. Vegan Peanut Butter No-Bake Cookies
  39. Vegan Mango Ice Cream
  40. Vegan Yack Attack On the Go! Release + Giveaway
  41. The Best Whole Roasted Cauliflower (5 Ingredients!)
  42. Mexican Street Corn Salad with Black Beans
  43. Creamy Dragon Fruit Smoothie Bowl
  44. Grilled Blackberry Cobbler
  45. One Pot Quinoa and Black Bean Wraps
  46. One Pot Quinoa and Black Bean Wraps
  47. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  48. 3-Ingredient No-Bake Peanut Butter Cookies
  49. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  50. Spicy Jackfruit Tacos (1-Pot Meal!)
  51. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  52. Octopus Pizzas
  53. 30-Minute Quinoa “Fried Rice”
  54. Easy Vegan Zucchini Bread Recipe
  55. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  56. Sweet Potato Black Bean Enchiladas
  57. Golden Turmeric Roasted Cauliflower with Raita Dip
  58. Easy Red Enchilada Sauce
  59. Avial – South Indian Veggie Coconut Curry
  60. Zucchini Bread Oatmeal
  61. Zucchini Bread Oatmeal
  62. Vibrant Mango Salad with Peanut Dressing
  63. Vegan Instant Pot Mushroom Risotto
  64. Peanut & Lemongrass Tempeh Satay
  65. Bulgogi Roasted Spring Veggie Bowl
  66. No-Bake Vanilla Cake Bites
  67. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  68. Peanut Butter Banana Green Smoothie Bowl
  69. Vegan Lemon Cake with Cream Cheese Frosting
  70. 1-Pot Cauliflower Rice Kitchari
  71. Gluten-free Avocado Tahini Pasta
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  74. Tofu and Veggie BBQ Bowl
  75. How to Make Hummus From Scratch
  76. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  77. Mini Cookie Dough Fudge Pops
  78. Mini Cookie Dough Fudge Pops
  79. 1-Pot Yellow Chickpea Cauliflower Curry
  80. Rice Cake Flowers
  81. Avocado Pasta with Smoky Pecans
  82. Caterpillar Fruit Kebabs
  83. Creamy Golden Milk Smoothie
  84. Instant Pot Mushroom Masala
  85. Aquafaba Granola (Oil-Free!)
  86. BBQ Bean Bowls
  87. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  88. Easy Probiotic-Cultured Vegan Cheese
  89. Vegan Recipe and Snack Ideas for Camp and Travel
  90. Vegan Recipes and Snack Ideas for Camp and Travel
  91. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  92. Cheesy Chili Baked Potato Fries (Oil-Free!)
  93. Pulled BBQ Jackfruit Sandwiches
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  96. Lentil Bolognese with Spaghetti
  97. Vegan Mother’s Day Brunch Recipes!
  98. Vegan Mother’s Day Brunch Recipes!
  99. The Perfect Bowl of Oats
  100. Vegan Cinnamon Swirl Cake
  101. Cinnamon Raisin Peanut Butter
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  104. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  105. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  106. Things I’m Loving Lately: May 2, 2018
  107. Things I’m Loving Lately: May 2, 2018
  108. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  109. Mango Coconut Yogurt (Coconut Cult Dupe!)
  110. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  111. Cultured Vegan Sour Cream
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  116. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  117. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  118. Super Cleansing Slaw with Rosemary Dressing
  119. Banana Yogurt Goose Pops
  120. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  121. Vegan White Hot Chocolate
  122. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  123. 25 Easy Lentil Recipes
  124. Fudgy Vegan Brownie Cookies
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  127. Crazy Mug Lady: A round-up of my fave mugs!
  128. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  129. 5-Minute Raw Banana Splits
  130. Deconstructed Vegan Summer Rolls
  131. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  132. 5-Minute Veggie Coconut Wraps
  133. Instant Pot Saag Aloo with Sweet Potatoes
  134. Vegan Biscuits and Gravy
  135. Vegan Biscuits and Gravy
  136. Curried Cauliflower, Grape, & Lentil Salad
  137. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  138. Vegan 7-Layer Bars
  139. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  140. Vegan Chocolate Chip Muffins with Coconut
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  143. Lentil Mushroom Stew Over Mashed Potatoes
  144. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  145. Roasted Plantain & Black Bean Vegan Bowl
  146. 15 Vegan Easter Brunch and Dessert Recipes
  147. Vegan No-Bake Coconut Yogurt Cheesecake
  148. Things I’m Loving Lately: March 29, 2018
  149. April Fools Pranks Your Kids Will Love
  150. Cake Sushi
  151. Ginger Coriander Sprouted Lentils Avocado Toast
  152. Refreshing Strawberry Turmeric Salad
  153. Refreshing Strawberry Turmeric Salad
  154. Creamy Vegetable Risotto (30 Minutes!)
  155. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  156. 25 Healthy Vegan Gluten Free Dinner Recipes
  157. Easy 1-Pot Black Beans from Scratch
  158. Vegan Spinach Pinwheels with Cream Cheese
  159. Carrot Garden Cupcakes
  160. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  161. 1-Bowl Vegan Gluten-Free Vanilla Cake
  162. Veggie Chickpea Potato Soup in Instant Pot
  163. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  164. Lentil Sloppy Joes
  165. Smoky BBQ Black Bean Burger
  166. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  167. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  168. Cauliflower Fried Rice – 1 Pot
  169. Easy Vegan Gluten-Free Pizza Crust
  170. 20 Lucky St Patricks Day Food Ideas
  171. Things I’m Loving Lately: March 12, 2018
  172. Leprechaun Apple Hats
  173. Baked Quinoa Black Bean Falafel
  174. Mint Chocolate Chip Pancakes
  175. Shamrock Pizza
  176. Vegan Keema Naan with Keema Lentils
  177. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  178. 30 Truffle Recipes (Vegan, Gluten Free)
  179. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  180. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  181. Salted Caramel French Toast Casserole
  182. Salted Caramel French Toast Casserole
  183. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  184. Rainbow Pancake Tacos
  185. How to Make a Leprechaun Trap
  186. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  187. Shamrock Shake
  188. Thandai Phirni – Spiced Rice Flour Pudding
  189. Matcha Pancakes
  190. Flourless Bite-Sized Breakfast Muffins
  191. Mexican Pinto Beans (Vegan, Gluten Free)
  192. 15 High Protein Vegan Meals
  193. Mango BBQ Soy Curls or Jackfruit Tacos
  194. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  195. Double Chocolate Granola Bars (Vegan)
  196. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  197. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  198. PB&J Buckwheat Granola – #VYAPantryChallenge
  199. 16 Fun Vegan Appetizers!
  200. Rocky Road Popcorn Clusters
  201. White Bean Beer Fondue
  202. Refined Sugar-Free Raspberry Hot Cocoa
  203. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  204. Update + Coconut and Berries in 2016
  205. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  206. A Vegan Dinner Party with La Belle Assiette
  207. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  208. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  209. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  210. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  211. Review: Healthy Nibbles Box
  212. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  213. Mini Vegan Pizza Potato Skins
  214. Tempeh Pizza Three Ways
  215. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  216. Black Rosé Punch
  217. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  218. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  219. Vegan 4th of July!
  220. BBQ Pulled Jackfruit
  221. Creamy Dreamy Avocado Zucchini Pasta
  222. Sake & Plum Wine Sangria

Platter filled with delicious Curried Chickpea Burgers on butter lettuce leaves

I’ve been so excited to share this recipe since perfecting the concept this summer. I’d been dreaming of a curry-infused chickpea burger for a while. And although it took me several tries to nail, it was totally worth the effort! Friends, it’s burger time.

Food processor filled with ingredients for making our gluten-free vegan Curried Chickpea Burgers recipe

This 10-ingredient burger is made with cooked quinoa and baked chickpeas. The chickpeas provide plenty of plant-based protein and fiber, while the quinoa helps bind the burger and stay together for cooking.

Serrano pepper adds heat, ginger adds spice, and garlic infuses plenty of zingy garlic flavor. Lastly, my go-to curry powder injects tons of gorgeous flavor in one fell swoop.

The last element is cooked potatoes that are mashed, seasoned, and stirred into the quinoa-chickpea mixture. This helps round out the flavor and texture super well and adds even more carby goodness to the mix (swoon).

Stirring together ingredients for homemade vegan Curried Chickpea Burgers

All that’s left to do is cook! We opted for a quick sauté in a cast-iron before finishing in the oven to continue cooking the burgers through. These would also probably grill well (if done gently).

Browning Curried Chickpea Burgers in a cast-iron skillet

Might we suggest the perfect way to enjoy these gorgeous burgers? Serve atop lettuce or a green salad and plenty of our Spicy Mango Chutney! The pairing is out of this world! Take it a step further by adding our Green Curry Tahini dressing for even more big flavor.

Butter lettuce leaf topped with a Curried Chickpea Burger, mango chutney, red onion, and jalapeno

We hope you LOVE these burgers! They’re:

Perfectly tender
Hearty
Super flavorful
Easy to make
Great for a crowd
Versatile
& Super delicious

These burgers would make the perfect healthier meal when you’ve got a little more time on your hands and want to impress family or friends. They are ideal for making ahead of time (and in larger batches) for future meals. My preferred method is to make a double batch, enjoy half through the week for lunch or dinner, and freeze the other half for future busy days!

For more Indian-inspired recipes, check out our Cauliflower Rice Kitchari, Aloo Tiki with Green Chutney, Mixed Vegetable Pakoras, Easy Vegan Naan, and Easy Chana Masala.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Grabbing a bite of our homemade Curried Chickpea Burger with mango chutney

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Curried Quinoa Chickpea Burgers

Easy to make, perfectly tender, 10-ingredient chickpea burgers infused with big flavor. The perfect plant-based, gluten-free entrée for Indian night!

Author: Minimalist Baker

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings: 4 (Burgers)

Category:

Entree

Cuisine:

Gluten-Free, Indian-Inspired, Vegan

Freezer Friendly

1 month

Does it keep?

3-4 Days

US CustomaryMetric

QUINOA

  • 1
    cup
    cooked and cooled quinoa
    (make sure it's cooked and completely cooled before using)

CHICKPEAS

  • 1
    15-oz can
    chickpeas*
    (rinsed, drained, and dried)
  • 1
    Tbsp
    avocado or coconut oil
    (omit if avoiding oil)
  • 1
    Pinch
    Sea Salt
  • 1
    tsp
    Curry Powder
    (or store-bought)

POTATOES

  • 1 1/2
    cups
    small diced, peeled yellow potatoes
  • 1
    Tbsp
    avocado or coconut oil
    (plus more for cooking burgers*)
  • 1
    Pinch
    sea salt
  • 1
    tsp
    Curry Powder
    (or store-bought)
  • 3-4
    Tbsp
    water

THE REST

  • 2/3
    cup
    raw or roasted cashews
    (sub seeds if nut sensitive)
  • 1
    small
    serrano pepper, deseeded and minced
    (optional)
  • 2
    Tbsp
    fresh minced ginger
    (skin removed)
  • 4
    cloves
    garlic, minced
  • 3/4
    tsp
    sea salt
    (divided)
  • 2
    Tbsp
    harissa paste
    (sub tomato paste for less heat, or a curry paste of choice)
  • 1/2
    cup
    chopped fresh cilantro
    (optional)

FOR SERVING (optional)

  1. If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use).

  2. Preheat oven to 375 degrees F (190 C). Add rinsed, dried chickpeas to a parchment-lined baking sheet and toss with oil, salt, and curry powder. Bake for 20 minutes or until chickpeas appear cracked and feel dry to the touch. Remove chickpeas from the oven and set aside. Keep oven on.

  3. In the meantime, add diced potatoes (smaller / bite size) to a rimmed, oven-safe medium skillet along with oil, salt, and curry powder. Cover and cook for 4 minutes. Then decrease heat to medium low, add water, and cover again. Continue cooking potatoes until browned on the edges and tender. Then turn off heat and use a fork or potato masher to mash them until nearly creamy (as few chunks as possible). Set aside.

  4. Add cooked chickpeas to a food processor along with cashews, serrano pepper (optional), ginger, garlic, salt, curry powder, harissa paste, and cilantro (optional) and blend into a semi-loose dough. Then add cooked/cooled quinoa and pulse to combine until a textured dough forms (you're not looking for a purée).

  5. Transfer mixture to a mixing bowl and add mashed potatoes. Stir to combine (it’s important not to add the potatoes to the food processor or they can become gummy when overmixed). Taste and adjust flavor as needed, adding more curry powder for intense curry flavor, salt for saltiness, or harissa paste for more spice.

  6. Divide the mixture into roughly 2/3-cup portions and form into discs about 3/4-inch in height.*

  7. Heat the rimmed, oven-safe medium skillet (from earlier) over medium heat. Once hot, add a little oil and the burgers and cook for 2-3 minutes or until bottom side is golden brown. Flip and then transfer pan to the oven to bake for 12-15 minutes (baking in the oven is an optional step, but one that ensures the center is fully cooked).

  8. For serving, enjoy in a traditional bun, with naan, on a salad, or wrapped in a butter lettuce leaf. Add (optional) sliced red onions and mango chutney (total swoon).

  9. Store leftover patties covered in the refrigerator up to 3-4 days. If you want to freeze them, either freeze once cooked and cooled OR before sauteing and baking. Add patties to a freezer-safe container and freeze up to 1 month. Reheat in a 375-degree F (190 C) oven until warmed through.

*1 can chickpeas drained equals about 1 1/4 cup beans.
*Prep time does not include cooking and cooling quinoa.
*For smaller burgers, use a 1/2-cup size measuring cup instead of 2/3 cup.
*If cutting back on oil, be sure to keep these burgers on a non-stick skillet. Otherwise, they can stick.
*Nutrition information is a rough estimate for 1 of 4 chickpea burgers without optional or serving ingredients.

  • Calories: 392
  • Fat: 18.5g
  • Saturated fat: 2.7g
  • Sodium: 823mg
  • Carbohydrates: 46.8g
  • Fiber: 9.1g
  • Sugar: 4g
  • Protein: 12g
  • Vitamin A: 3%
  • Vitamin C: 18%
  • Calcium: 6%
  • Iron: 23%

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