This vegan organic twist on a classic Chinese takeaway dish is quick and easy to make and seriously tasty.
September 22, 2022
Vegan Sweet and Sour Chickpeas Recipe
Rated 5.0 stars by 1 users
Category
Vegan
Cuisine
Chinese
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
This plant-based twist on a Chinese takeaway classic is packed full of flavour and goodness, the perfect vegan 'fakeaway'.
Ingredients
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1 broccoli
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Coconut oil (or any other cooking oil)
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1 onion (diced)
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1 clove of garlic
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1 can of chickpeas
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½ a tsp of ginger powder (optional)
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1 red pepper (chopped)
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1 can pineapple chunks (drained)
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1 bottle of Biona sweet and sour sauce
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Cooked rice (to serve)
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Spring onions (optional to serve)
Directions
On a high heat, put 2 tbsp coconut oil in a large frying pan. Add the onion, garlic, ginger, broccoli and red pepper and cook for 5 minutes until soft.
Add the chickpeas to the pan and give a good stir.
Then add the sweet and sour sauce, stirring well to coat all the veggies, before adding the pineapple chunks and cooking for a further 5 mins.
Serve over rice, sprinkling spring onions on top.
Recipe Note
Why not try putting your own spin on this recipe, experimenting with different veggies such as butternut squash, mushrooms or pak choi?