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Vegan Chickpea Salad Wrap

4/27/2020

I believe in time preservation so a majority of my recipes are quick and easy. We have kids so the less time the better! This next recipe I’d like to share is a simple Vegan Chickpea salad wrap.

Ingredients:

1 (15 oz) Can of Chickpeas Drained
1 Stalk of Green Onion chopped
½ Stalk of Celery chopped
½ Red Bell Pepper chopped
¼ Red Onion chopped
½ Cup of Vegan Mayonnaise
¼ teaspoon of Spicy Mustard
½ teaspoon of salt
2 Leaves of Romain Heart Lettuce
2 Spinach Wraps

Instructions:

Combine Chickpeas, Green Onion, Celery, Red Pepper, and Red Onion in a bowl.
Place the Mayonnaise, Mustard, and salt on top of vegetable and bean mixture.
Thoroughly mix the above steps.
Place a Spinach Wrap on a plate along with a lettuce leaf.
Spoon the Chickpea salad on top of lettuce and roll.

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Vegan Fish Tacos with Cabbage and Black Bean Coleslaw

4/20/2020

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People within my Facebook community have been requesting that I add some for my recipes to my MomLifeManual.com website. As of October, my guy has switched to a mostly plant based diet and with that I have been experimenting developing interesting ways to enjoy vegetables. I post my creations on my Facebook but now I’d like to give people a chance to enjoy these dishes step by step.
I am also always interested in learning so please feel free to share your photos and vegan recipes with me! If you enjoy my creations please share and comment!

Vegan Coleslaw
Vegan Fish Sticks
Tortillas & Garnish

Ingredients:

Half a head of Red Cabbage sliced into thin strips.
1 (15 oz) Can of sweet Corn
1 (15 oz) Can of Black Beans
1 Small Lime Squeezed
¼ Cup of Vegan Mayonnaise
½ Cup of Vegan Sour Cream
½ teaspoon of salt
¼ teaspoon of garlic powder
1/8 Black Pepper
Pinch of Sriracha Sauce

*My guy is super simple when it comes to what he will eat so I don’t throw in all the extras but when I making this for me, I will throw in ½ of a Red Pepper and ½ of a finely chopped Red Onion.

Instructions:

Combine the Squeezed Lemon, Mayo, Sour Cream, Salt, Garlic Powder, Sriracha Sauce, and Black Pepper in a bowl and whisk together.
Combine remaining Vegetable ingredients in a large bowl and toss.
Pour the Mixture created in Step 1 on top of the tossed Vegetables in Step 2 and thoroughly mix together.

Ingredients:

1 package of Extra Firm Tofu
1 Cup of Almond Flour
¼ Cup of Soy Milk
2 Tablespoons of Soy Sauce
2 Tablespoons of Lemon Juice
1 Cup of Vegan Bread Crumbs
2- 3 Tablespoons of crushed Seaweed
1 Teaspoon of Lemon Pepper

Instructions:

Pre-heat oven to 375 degrees F.
Cut Tofu into strips and then coat well with almond flour.
In a bowl combine Soy Milk, Soy Sauce, and Lemon Juice.

*The bowl should be wide enough to fit the Tofu strips you created in Step 2.

In another bowl combine Bread Crumbs, Crushed Seaweed, and Lemon Pepper.

*The bowl should be wide enough to fit the Tofu strips you created in Step 2.

Dip the floured Tofu into the Soy mixture created in Step 3 and then coat Tofu in Bread Crumb mixture in Step 4.
Place in a pan and bake for 40-50 minutes turning over once until both sides a golden crispy.
Let the fish cool off and mash with fork.

Ingredients:
1 Avocado Cubed
A pack of Vegan Corn Tortillas (I like Food Life brand)

Instructions:

Place the Vegan fish on a buttered and heated tortilla.
Add Cabbage and Black Bean Coleslaw on top.
Garnish top with Avocado Cubes

Tips

To cut down on time you can purchase pre-made Vegan Fish Sticks.
If you're Vegetarian or Pescatarian you can actually supplement any vegan product with non vegan items according to your dietary needs.
I also love eating the Red Cabbage and Black Bean Coleslaw as an individual meal!

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Vegan Chickpea Salad Wrap

Vegan Fish Tacos with Cabbage and Black Bean Coleslaw

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