There's nothing more exciting than discovering your own private hack for making a whole food vegan dish you love...except maybe sharing it with the world! There's also something super-exciting about meeting Facebook group members and Facebook friends and working with them in person.
So when Suzanne, a local member of our global Facebook group of hundreds of members Going Vegan for Health, told me about how she hacked an already-amazing recipe for a Forks Over Knives Chickpea Sandwich into to-die for, oil-free potato salad, I had to see (and taste) how she did it.
So, we had a fun vegan cooking sesh together and she shared how she did it...
Vegan Cooking Level: Intermediate
Pre-heat oven to 425 degrees F.
20 small potatoes, halved, roasted
1 can of chickpeas
3 tbsp. tahini
1 tbsp. pure maple syrup
1 tbsp. brown mustard
1/4 cup relish (look for one without added sugar or high-fructose corn syrup)
1/4 cup chopped green onion
1/4 chopped celery
3 tbsp. reserved chickpea liquid (or more to desired consistency)
1/2 tsp. salt, or to taste
1/8 tsp. ground pepper, or to taste
optional: 1 tbsp. jalapeno, chopped or 1 tsp. sriracha sauce, to taste for heat
optional: Any other chopped veggies you are used to having in your favorite potato salad
How to mix it up:
Step 1: Wash and cut potatoes into bite-size pieces. Place potatoes flesh down on a cookie sheet lined with parchment paper or sprayed lightly with cooking spray and roast for 25 minutes. When done, let cool before mixing in.
Tip: Never waste a roasting session because roasted veggies keep so well in the fridge, making them handy to add to make easy whole food vegan meals. You can roast way more of these potatoes than just the 20 for this recipe!
Step 2: Meanwhile, drain the can of chickpeas and reserve the liquid to use later. Place chickpeas in a bowl and mash with a potato masher. See why certified personal trainer, Suzanne Boutot of HomeTime Fitness, creator of this recipe, prefers the masher over the food processor I would probably use.
Also, make sure you have a good masher to make quick work of the chickpeas:
Step 3: Add tahini, maple syrup, mustard and re-mash until thoroughly mixed in. Add the relish and remaining veggie ingredients and mix with a serving spoon. Now, remove half the mixture into another mixing bowl and set aside for making Vegan Chickpea Smash Sandwiches today or another time. This keeps beautifully in the fridge for easy sandwiches for several days.
Step 4: To the bowl in front of you add the reserved chickpea liquid and mix gently with the spoon to thin out the mixture until it is the thick yet saucy smooth, slightly chunky consistency you desire. Add salt & pepper to taste. Now add the potatoes and fold gently until covered with the sauce. If you would like to thin the mixture even further, just add more chickpea liquid 1 tbsp. at a time.
This is seriously the BEST damn whole food vegan potato salad I have ever tasted. I have seen recipes with avocado which makes it a slightly unappealing greenish-brownish color which gets worse as you save it, or recipes with tofu which makes it more complicated. I LOVE this recipe because it serves double duty by making amazing sandwiches, is oil-free, very low in fat and makes a superb potato salad which will leave you never missing an egg and mayo potato salad again!
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