Chow Mein is easy to make and finishes in about the time it takes to cook rice. The problem is, I don't really like it with tofu or seitan and it's a little light if you just use veggies. So I took my standard Chow Mein recipe and added chickpeas. The result was interesting. The texture the chickpeas added was foreign and not at all expected in chow mein. I liked it, quite a bit actually. But I can see where someone wouldn't. But it's good without chickpeas, so if you want to replace them with tofu or a meat substitute, or even just skip them altogether, feel free.
Chickpea Chow Mein
3 tbs Earth Balance Margarine
1 large onion, chopped
4 stalks celery, or bok choy, chopped
3 carrots, chopped
2 cups small button mushrooms, left whole (or larger ones halved)
1/2 cup frozen peas
1 can baby corn or water chestnuts
1 can chickpeas
2 cups vegetable broth
1/4 cup soy sauce
1/2 tsp garlic powder
2 tbs cornstarch
Melt margarine in a saute pan, then add the onion, celery, carrots and mushrooms. Saute until the onions have softened. Add the frozen peas, baby corn and chickpeas. Whisk together the garlic powder, cornstarch, soy sauce and vegetable broth. Pour into the veggie mixture and heat to a boil. Simmer until the sauce has thickened and the carrots and celery are crisp-tender.
4 Servings: 290 cal (10g fat, 42g carbs, 10g protein)
Bun Cha
3 days ago
Chickpea Chowmein! Only a vegan can get away with adding chickpeas to any dish, it still looks really good! Big mushrooms and eggplant can often add that extra something in Asian dishes.
What a great idea for chickpeas! I'll have to save this one for when my hubby is out of town; while he'll eat hummus, he won't eat whole chickpeas!! LOL
A part of my chickpea week was to explore a number of ways of eating chickpeas. I think I've discovered that my wife loves chickpeas in certain things, but isn't a huge fan of whole chickpeas. I'll have to make it up to her this week =)