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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

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Creamy Vegan Oil-Free Smoked ChickPea Paprikash

August 10, 2019

Now, I made a chicken paprika version of this back before I was vegan which called for adding sour cream at the end and I absolutely LOVED it over that fake yellow rice in the yellow bag. So, now that I follow a whole food plant-based no oil way of eating, I've hacked the cream, bumped up the heat and deepened the flavor with smoked paprika...and of course, added chickpeas to make a totally different type of sauce served over any type of pasta or how about over my easy peasy homemade saffron yellow rice?

 

Vegan Cooking Level: Beginner

 

Ingredients

 

1 can chickpeas, drained

2 cans diced tomatoes and their juice

1 small onion, diced

2 cloves garlic, grated

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. smoked paprika

1/8 tsp. crushed red pepper

1/4 tsp, ground mustard

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. garbanzo flour

2-3 tbsp. almond milk

optional: 1/4 prepared oil-free vegan pesto

optional: 1/4 cup halved, pitted olives

optional: 1 cup spinach 

 

How To

Step 1:  Add the first 8 ingredients plus any optional pesto to a pot (or Instant Pot).  Bring to a boil and then reduce heat to low  and simmer for 20 minutes (Or set the Instant Pot to "manual" and 17 minutes.)

 

Step 2:  Use your immersion blender in the pot to gently pulse to smooth out any large tomato lumps, also thickening sauce by partially blending a few of the chickpeas in the pot as well.

 

Step 3:  Whisk the flour and milk together in a bowl and pour into the sauce and stir to combine. Add any optional olives or spinach in to wilt just before serving.

 

Tried to adopt this way of eating but didn't get

the health or weight loss you want and need?

 

 

 Schedule a FREE Plant-Empowered Woman Activation Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session with a plant-based plan...renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

-With Love, Broccoli & Vegan Weight Loss Magic✨

Vegan Coach Naomi

 

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