Easy Instant Pot Vegan Chili (using dried beans)

Recipe from Evergreen Kitchen

Husband-Tested in Alice's Kitchen

The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. 

1 cup dried black beans, rinsed
¾ cup dried pinto beans, rinsed
1 large diced yellow onion (about 2 cups)
1 medium diced sweet potato, peeled or left unpeeled
1 diced red bell pepper
1 large diced carrot
3 cloves minced garlic
1 chipotle pepper, minced + 1 Tablespoon adobo sauce (reduce amount or omit if you’re sensitive to spicy foods)
3 Tablespoons tamari (or soy sauce)
2 Tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground coriander
3½ cups vegetable broth
1 (28 fl. oz.) can fire-roasted diced tomatoes 
2 cups frozen corn

Toppings (optional—avocado, scallions, tortilla chips, vegan cheese, or vegan yogurt)

Combine: In an Instant Pot, combine 1 cup dried black beans, ¾ cup dried pinto beans, 1 large diced yellow onion, 1 medium diced sweet potato, 1 diced red bell pepper, 1 large diced carrot, 3 cloves minced garlic, the chipotle with adobo sauce(if using), 3 Tablespoons tamari, 2 Tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, and 1 (28 fl. oz.) can fire-roasted diced tomatoes Stir well to mix.

Pressure cook: Seal, adjust setting to “high pressure” and pressure cook for 45 minutes. Once done, allow a natural slow release.

Finish chili: Stir in 2 cups frozen corn. If you wish to thicken the chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before it’s a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and serve with toppings of your choice (optional.)

Nutrition: Calories: 327kcal; Carbohydrates: 65g; Protein: 17g; Fat: 2g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Sodium: 875mg; Potassium: 1365mg; Fiber: 14g; Sugars: 6g; Vitamin A: 8204IU; Vitamin C: 36mg; Calcium: 116mg; Iron: 5mg

Oven Roasted Vegetables (vegan)

Here we have Oven Roasted Vegetables served along with
15-Minute Quick & Easy Vegan Mac & Cheese. 

Recipe from Well Plated 
Husband-Tested in Alice’s Kitchen
Servings: 6 servings
  
You’ll certainly get your rainbow of vegetable colors in when you serve this tasty side dish.  You can make the dressing in advance and on prep day, you can cut all the veggies and store them in the fridge.  (The sweet potatoes should be stored in water, covered to keep them from discoloring.  Just drain, rinse and pat dry before adding them to the mix.)

2 medium bell peppers, cut into 1-inch pieces (I recommend red, yellow, or orange)
2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
1 small sweet potato, scrubbed and cut into 3/4-inch pieces (You can peel them or not.)
1 small red onion, cut into 1-inch cubes
1 small head of broccoli, cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts

3 Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard  
2 teaspoons Italian seasoning   
1 teaspoon kosher salt  
½ teaspoon garlic powder
½ teaspoon ground black pepper

3 Tablespoons Homemade Vegan Parmesan Cheese

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray or use parchment paper.
Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). 
In a small bowl, whisk together the olive oil, mustard, Italian seasoning, salt, garlic powder and pepper.  Pour the mixture over the vegetables and toss well to coat. (Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.)
Divide the vegetables evenly between the two sheets, spreading them into a single layer. (You want them to roast and not steam, so make sure they’re in a single layer.)
Roast the vegetables at 400 F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). 
Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.
 
Nutrition (1of 6 servings) Calories: 164kcal; Carbohydrates: 21g; Protein: 5g; Fat: 8g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 5g; Potassium: 743mg; Fiber: 6g; Sugar: 8g; Vitamin A: 6736IU; Vitamin C: 156mg; Calcium: 90mg; Iron: 2mg


 

Orzo and Kale Stew

Recipe from Better Food Guru

Husband-Tested in Alice's Kitchen

Makes 6 servings

With only 30 minutes of cooking time, this wholesome Orzo and Kale Stew is a true winter warmer that fills your belly and nourishes your soul.  Just look how colorful it is!  This stew made the hubster VERY happy indeed.

½ pound orzo pasta (I used whole wheat orzo.)
1 teaspoon extra virgin olive
1 onion, chopped
3 garlic cloves, minced
1 celery stalk, diced
1 carrot peeled and chopped
2 cups kabocha squash, peeled and cubed (I used one large sweet potato, peeled and diced.)
½ bunch kale chopped (I used a mixture of kale and purple Napa cabbage.)
15 oz can butter beans, drained
15 oz can chickpeas, drained (You could use another white bean, if you wish.)
½ cup green peas (I used frozen peas.)
3 tomatoes, chopped (I used 1 can of diced tomatoes with green chiles.)
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 Crushed red pepper and black pepper to taste
Water or vegetable broth (I used 1 Tablespoon Better-Than-Bouillon No-Chicken with water.*) 
4 Tablespoon vegan Parmesan (1 cup ground cashews, ½ teaspoon salt and 3 tablespoons hemp seeds)

Cook orzo according to package and set aside. (To keep it from sticking, you can spray it with a bit of olive oil and toss.  Keep it covered while you prepare the rest of the stew.) In a large pot or Dutch oven, cook the onions and garlic until fragrant 2-3 minutes. Add celery, carrots and kabocha. Season with salt and cook for 5 minutes. Add tomatoes and cook until they begin to release their juices, about 2 minutes. Add in 10 cups water, butter beans, chickpeas, kale, green peas and spices. (*I began with 6 cups of water and 1 Tablespoon Better-Than-Bouillon No-Chicken.  I didn’t wish the stew to become too watery.  You can always begin with 6 cups and add more water as you like.) Cover and bring to a boil.  When it comes to a boil, remove the cover and simmer for 15 minutes. Add orzo** when serving to avoid the pasta swelling and getting soggy. Garnish with pepper, crushed red pepper and vegan Parmesan.

Notes:
When making soup with noodles, I highly recommend cooking and storing them separately rather than adding them directly to the pot as they tend to swell, absorb all the broth and give soups an unpleasant gummy texture. Add in the noodles cold or room temperature to a steaming hot bowl of soup and it brings it to just the right temp for eating! This stew is quite versatile. If kabocha is not available, sub in whatever squash is available like butternut, pumpkin, Yukon gold potatoes or a large sweet potato, like I did.  If you have gluten sensitivity, use wild rice or gluten free noodles such as Banza or Trader Joe's Lentil Pastas. 

Nutrition: (1 of 6 servings) Calories: 316; Carbohydrates: 60g; Protein: 14g; Fat: 3gSaturated Fat: 1g; Sodium: 647mg; Potassium: 755mg; Fiber: 11g; Sugar: 5g; Vitamin A: 3490IU; Vitamin C: 26mg; Calcium: 92mg; Iron: 4mg

Parmesan-Kale Sweet Potato Boats With Salted-Lemon Chickpeas & Maple-Balsamic Cream

Recipe from starinfinitefood 

Adapted and Husband-Tested in Alice’s Kitchen

Makes 2 servings

I used what I had to make this deliciously simple dinner.  Also, since it was just we two, I cut the recipe ingredients (which is what is shown below.) This recipe can easily be doubled. The recipe called for chickpeas, but I already had black lentils made, so I used those instead.  I also used homemade Creamy Blender Balsamic Vinaigrette instead of the tahini cream because I had a jar of it prepped in the fridge.  I topped the dish with homemade Salad Topper, which turned out to be a great idea. The hubster was thrilled with this meal.

For the sweet potatoes:

1 sweet potato, halved lengthwise and scored

1 Tablespoon olive oil

Salt

Pepper

For the kale:

1 cups minced kale (I used purple curly kale.)

¼ cup shredded Parmesan (Use vegan Parmesan to make this vegan.)

1 Tablespoon olive oil

2 teaspoons fresh lemon juice

1 clove garlic, crushed

Salt and freshly ground pepper, to taste

For the chickpeas or lentils:

1 cup chickpeas, rinsed and drained OR cooked black lentils, rinsed and drained

½ Tablespoon olive oil

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon oregano

½ teaspoon sugar

¼ teaspoon salt

Zest of ½ lemon

For the Maple Balsamic Tahini Cream: (I used Creamy Blender Balsamic Vinaigrette instead.)

2 Tablespoon tahini

½ Tablespoon balsamic vinegar

1 teaspoon maple syrup

Pinch of salt

1 Tablespoon water

Toppings:

I used homemade Salad Topper, but any toasted seeds and/or nuts combo would be lovely.

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 

Add the olive oil, a generous pinch of salt and pepper to the bottom of the sheet pan. Place the sweet potatoes face down in the oil and drizzle the tops with more oil and salt. Place in the oven for 35 minutes, flipping after 20 minutes. 

Make the chickpeas. Add all ingredients to a bowl, toss to coat and bake for 13-17 minutes, tossing halfway. They should be crisp. 

While the potato roasts, make the kale mixture. Add the kale, olive oil, lemon juice, salt, pepper and garlic to a bowl then use your hands to massage the kale. Add the parmesan cheese then toss with some tongs. 

Remove the sweet potato from the oven, push it to one side, then add the kale mixture to the other side and spread out. Bake for 5 minutes.

If using the tahini cream, add all ingredients and whisk until smooth. 

Place the sweet potato on a plate, top with a spoonful of the kale mixture, the chickpeas, sunflower seeds, dill and tahini.

Harvest Sweet Potato Bread

 

Recipe adapted from King Arthur Baking

Husband-Tested in Alice's Kitchen

Makes 1 (9" X 5" loaf)

This bread is just so dang delicious that it could be considered dangerous to have about.  That's all there is to it.  I've made it three times now within a month's time and it turns out perfectly.  I love the texture and the slight sweetness of it.  It's great on its own, but would make a stupendous sandwich bread or toasted, it would go very nicely with a cup of hot tea. The original recipe gave only directions for making this in a bread machine, but since I no longer have one, I had to make do.  So, below, you will find exactly how I made it.  If you wish to make it in a bread machine, I left a link to the original recipe above.  I have contacted King Arthur with questions about making this vegan and I'm awaiting their answer.  When I know, I'll update this post.

2 1/2 cups all purpose flour plus more for kneading

1 cup whole wheat flour

1 Tablespoon vital wheat gluten (Optional.  I didn't have any, and as you can see, the bread turned out great.)

1/2 cup mashed sweet potato (I can usually get enough for three recipes by boiling and mashing one large sweet potato.) 

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 teaspoons instant yeast

1/2 cup chopped toasted walnuts or pecans (I've tried both with good results.  I'm thinking hazelnuts would be lovely in this bread.)

1/4 cup milk (I've used unsweetened almond milk and also tried oat milk with good results.)

3/4 cup water

3 Tablespoons honey (I'm thinking if you wish to make this vegan, you could probably use maple syrup instead.)

1/2 cup mashed sweet potato

1/2 cup raisins or dried currants (I've tried golden raisins and then another time, I used dried currants.)

4 Tablespoons unsalted butter (I don't know if you can substitute vegan butter, but I'm thinking it would work.)

In a large bowl, whisk together the all-purpose flour, the whole wheat flour, the salt, cinnamon, nutmeg, ginger, yeast, and nuts.  Set aside.

In a medium saucepan, combine the milk, water, honey, sweet potato, butter, and raisins.  Heat until lukewarm, about  90-110 degrees F.  Pour the lukewarm liquid mixture into the flour mixture.  Stir until all the flour is incorporated and you have a sticky dough.  Turn it out onto a well floured counter/board.  Knead for 5-7 minutes, adding a bit of flour as you go to keep it from sticking.  (You may need a bench scraper to begin.) Spray a bit of oil into a large bowl. (I used coconut oil, but canola or any unflavored oil would be fine.) Place the dough ball into the bowl and turn it so that it is lightly coated with the oil.  Cover with a piece of oiled plastic wrap and then a towel.  Let the dough rise for 60-90 minutes (It always takes 90 minutes for me.) It should look well-risen and puffy.  Punch down the dough a bit and then shape it into a loaf shape.  Place it in a greased 9-inch by 5-inch metal loaf pan.  Again, cover with the oiled plastic wrap.  Allow it to rise again for 60 minutes.  Meanwhile, preheat the oven to 350 degrees F.  When the hour is up and the oven is preheated, place the loaf pan in the oven and bake for 35-45 minutes or until the internal temperature of the bread is about 190 degrees F.  Remove the bread from the oven and turn it out of the pan onto a cooling rack.  Let it cool completely before slicing.  Store, well wrapped for 5 days on the counter or for up to 3 months in the freezer.

**NOTE:  I contacted King Arthur about veganizing this recipe.  It looks like it won't be a problem at all.  Here's the exchange:

Q: I was wondering if maple syrup could replace the honey and vegan butter could replace the butter. I have successfully made this with unsweetened almond milk and again with oat milk. I'd like to be able to "veganize" this bread.

---

A: Hi Alice! Yes, you can absolutely use those substitutions without changing the consistency of the bread. Good luck and happy baking! Geoff@KA

Instant Pot Roasted Sweet Potato Black-Eyed Pea Curry (Vegan)

Recipe from Sweet Potato Soul

Husband-Tested in Alice’s Kitchen

Make -6 generous servings

Well, I could eat this every day.  If you are a black-eyed pea and sweet potato fan, you’re going to love this wholesome vegan dish.

2 teaspoons coconut oil

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Garam masala

3-5 cloves garlic, minced

1-inch knob fresh ginger, minced (I cheated and used 1 Tablespoon jarred minced ginger.)

1 red or yellow onion, diced (about 1 cup)

2 (14 oz.) cans fire roasted tomatoes

1 lb. dried black-eyed peas, soaked 6 hours or overnight

1 (13.5 oz.) can coconut milk

2 sweet potatoes, peeled & cubed

 2 teaspoons olive oil

1-1  ½ teaspoons kosher salt

Garnish: Freshly ground black pepper, lime wedges, fresh cilantro and/or Quick Pickled Onions*

Preheat the oven to 375F.  Turn the Instant Pot to Sauté on High and add the coconut oil.  Add the spices and garlic and toast for about 30 seconds, or until the garlic is fragrant.  Stir in the onions and a pinch of salt, and cook until the onions are translucent.  Add the diced tomatoes, black-eyed peas, coconut milk, and salt.  Cancel the sauté setting and set the Instant Pot to Pressure Cook on High for 25 minutes.  While the beans are cooking, roast the sweet potatoes.  Toss the cubed sweet potatoes with 2 teaspoons olive oil.  Sprinkle with a bit of salt.  Roast for 35 minutes or until tender.  Once the beans have cooked for 25 minutes, allow them to Natural Release fully.  When the Instant Pot lid is safe to open (pin will have dropped) remove the lid and stir in the roasted sweet potatoes.  Season to taste with more salt and black pepper, if needed. Serve with Brown Basmati Rice.

Sweet Potato Cornbread (Vegan)

Recipe from TwoShakesofHappy.com

Husband-Tested in Alice’s Kitchen

Makes 9 generous square servings

I’m sure this was intended to be eaten with a stew or soup, but it can easily be considered a treat to go with a cup of hot tea.  It’s on the sweet side due to the sweet potato and the brown sugar.  This bread is perfectly tender and moist.  I will definitely make it again. (Because it’s just we two, I cut the bread into square portions.  We ate a couple and then I put the rest in the freezer.  I actually thought the bread tasted even better after it was frozen and thawed.  So, this will be a great recipe to prepare for guests in advance.)

1 Tablespoon neutral oil (canola, vegetable, etc.)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes

1 ½ cups cornmeal

1 cup whole-wheat flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1¼ cups almond milk (or any milk of your choice)

½ cup brown sugar

2 Tablespoons ground flaxseed

1 Tablespoon fresh lemon juice

¼ melted coconut oil

Preheat oven to 425F.  Add the neutral oil to an 8-inch cash iron skillet (or brush an 8-inch square baking pan with the oil.)

Place the skillet (or baking pan) into the oven as it preheats.

Add the sweet potatoes to a saucepan and fill the saucepan with water to cover them.  Put on the stove on high heat and cover.  Boil for 10 minutes or until the sweet potatoes are soft.  Drain and set aside.

In a large bowl, whisk together the cornmeal, wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

To a blender, add 1½ cups of the boiled sweet potato (You will have some sweet potatoes left over.  Save it for another recipe.)

Add the almond milk, brown sugar, flax, lemon juice and coconut oil to the blender.  Blend until smooth.

Add the blended sweet potato mixture into the dry ingredients and mix until just combined.  Do not over mix!  Remove the hot skillet (or baking pan) from the oven and carefully add the batter to the pan.  (You may hear a little sizzle.) Use a spatula to distribute the batter evenly in the pan.  Pop the skillet (or baking pan) in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let it cool on a cooling rack for at least 15 minutes before serving.

Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo (Vegan)

Recipe from PickUpLimes

Husband-Tested in Alice’s Kitchen

Makes 2-3 servings

Well, this just knocked our socks off!  Wowza!  I’m excited to find another fabulous recipe using sweet potatoes.  Make this now!!

Sweet Potatoes

3 medium sweet potatoes, scrubbed

1 Tablespoon sesame oil

2 teaspoons miso paste

2 teaspoons sambal oelek

2 teaspoons maple syrup

1 teaspoon freshly grated ginger

Spicy Sambal Tahini Mayo

1 Tablespoon vegan mayo

1 Tablespoon tahini

2 teaspoons water

1 teaspoon sambal oelek

1 teaspoon sodium reduced soy sauce or tamari sauce

Preheat the oven to 350F.  Keep the skin on the potatoes for extra crispiness and fiber, if desired.  Otherwise, peel the potatoes.  (I keep the skin on.). Wash and cut the sweet potatoes into wedges.

To a large bowl or pie plate, combine the sesame oil, miso paste, sambal, maple syrup, and ginger.  Use a fork to mash and mix to combine.  Add the sweet potato wedges and toss to coat. 

Transfer the coated sweet potatoes to a parchment lined baking sheet.  Roast at 350F for 35-40 minutes or until for tender and golden on the edges.  Tip:  once the potatoes are baked, you can crisp them up a bit more by turning on the broiler and broiling them for 1-2 minutes.

While the potatoes are roasting, make the mayo.  Add all the mayo ingredients to a small bowl and mix to combine.  You can serve the sweet potatoes drizzled with the mayo or you can serve the mayo as a dipping sauce.

You can store any leftovers in an air-tight container in the fridge for up to 3 days.  They are best reheated in the oven.  You can also roast other vegetables such as bell peppers, carrots or zucchini for this recipe.

Sweet Potato Brownies (Vegan)

Recipe from SammyandSarahCook YouTube Channel

Husband-Tested in Alice’s Kitchen

Makes 16 brownies

If you are wanting a little hit of chocolate and just a smidgeon of sweetness, these brownies will satisfy.  You will see only wholesome ingredients in this treat and so guilt can be kept at bay ;-) While waiting for the brownies to bake, you might enjoy watching more of the videos of little Sammy and Sarah (and now Abby), three darling children who show us how easy it is to make vegan meals and treats.

Cooking spray

1 cup mashed cooked sweet potato

¼ cup peanut butter or almond butter

¼ cup agave syrup or maple syrup

1 Tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/3 cup unsweetened cocoa powder

¾ cup oat flour

¼ cup chopped walnuts

Preheat the oven to 350F. Prepare an 8” X 8” baking pan by lining it with parchment paper with a little overhang for easy removal of the brownies.  Spray the parchment paper with the cooking spray.  Set aside.

In a large bowl, mix together the sweet potato, the nut butter, the syrup, and vanilla extract.

In medium bowl, whisk together the remaining ingredients. 

Pour the dry ingredients into the wet ingredients and mix well.  The dough/batter will be very thick and somewhat dry.

Press the dough into the parchment lined baking pan.

Bake at 350F for 40 minutes.  Remove the brownies from the pan by carefully lifting them out with the parchment paper overhang.  Place on a cooling rack.  Cool to room temperature before cutting them into 16 squares.  Serve.

Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing

Recipe from Vegan Richa

Husband-Tested in Alice’s Kitchen

Serves 3

When the husband says, “I could eat this every day,” I know I’ve found a keeper of a recipe.  When I told him the recipe author suggested that this could be served on a tortilla as a taco, I could see the wheels turning.  It’s an easy dinner to make, but there is a spice mixture to measure out and a dressing to make, so next time I make this, I’ll make an extra batch of the spice mixture for another time.  The dressing can be made and the prep dishes can be washed while the sheet pan of veggies roast.  This is good enough to serve to company!

Spice Mixture:

¾ teaspoon chipotle pepper powder

½ teaspoon red pepper flakes

½ teaspoon smoked or sweet paprika

¾ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon kosher or sea salt

½ teaspoon oregano

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

Veggie Mixture

1 head broccoli, cut into bite-size pieces

1 cup peeled and cubed sweet potato (1 small)

1½ cups cooked chickpeas, drained and rinsed (After rinsing, place the chickpeas on a clean towel to dry.)

1 cup tofu, pressed for 10 minutes and cubed (about ½ package)

½ bell pepper, sliced (any color)

2 teaspoons olive oil

Miso Maple Lime Dressing:

1 Tablespoon fresh lime juice

1 Tablespoon miso

1 Tablespoon water

1 ½ Tablespoons maple syrup

Pinch of kosher or sea salt

Pinch of smoked paprika

1 teaspoon olive oil

Flavor Crunch

3 Tablespoons hulled sunflower seeds

3 cloves garlic, finely chopped

Cooking spray

Greens for serving

Preheat the oven to 400 F.  Line a large rimmed baking sheet with parchment paper (optional.) Add the broccoli, sweet potato, pepper to the baking sheet and toss with oil.  Add the chickpeas and the tofu.  Sprinkle the veggies, beans and tofu with the spice mixture. Toss gently to coat.  Spread the spice coated mixture out so that it’s a single layer on the baking sheet.  Roast for 25 minutes.  Meanwhile, make the dressing by whisking the dressing ingredients in a small bowl.  Set the dressing aside.  When the oven timer dings, sprinkle the veggie-tofu mixture with the sunflower seeds and garlic.  Spray oil on top of the garlic and seeds.  Bake for another 10 to 15 minutes or until the veggies are done to preference and the chickpeas are roasted.  Add some greens to a plate.  Place the roasted veggie-tofu mixture over the top of the greens.  Drizzle with the dressing and serve. 

Notes:  You can substitute the oil with a mixture of broth and lime juice.  You can use chickpea miso in the dressing and more chickpeas or veggies instead of tofu if you wish this to be soy free.  You can also serve this in tacos with the dressing and avocado.

Nutritional Information: (1 of 3 servings) 411 calories; 52 g carbohydrates; 20 g protein; 15 g fat (1 g sat. fat); 693 mg sodium; 828 mg potassium; 12 g fiber; sugars 15 g; Vitamin A 7500IU; Vitamin C 111 mg; Calcium 203 mg; Iron 4.8 mg