A quick vegan protein with a sweet, smoky sauce.
This recipe makes enough paste for about four batches of peanut curry. Use it immediately, or make it ahead of time and freeze it for later.
Like tuna salad, but chickpeas instead. Delicious in a sandwich!
This recipe makes enough paste for four batches of yellow curry. Can be frozen and used later.
A fancy baked version of the classic. Including gorgonzola!
A very easy Indian chickpea tomato curry.
Vegan chickpeas with a flavor and texture vaguely reminiscent of pork.
A vegan take on the classic favorite.
Fresh oranges and shallots in a light vinaigrette.
Bite-size chunks of tofu in a spicy, garlicky vinaigrette.