Vegan Lemon-Sesame Chard and Chickpea Sauté

by L Matthews on March 30, 2012

lemon sesame chickpea chard sauteTonight’s tasty vegan dinner may have surpassed many a previous dinner with a lemon-sesame chickpea chard sauté rounded off with homemade cashew ricotta and a side of balsamic-dijon-maple-roasted brussel sprouts in true Vegan Mischief-style. Oh my.

And, best of all, this vegan dinner recipe took around ten minutes of actual preparation and less than an hour from start to finish.

Lemon-Sesame Vegetable Sauté

To make reasonably-sized portions for two people you will need:

  • a bunch of swiss chard – chopped
  • seven or eight brazil nuts
  • eight or nine mushrooms – sliced thinly
  • one red pepper – sliced
  • half a zucchini – chopped
  • half a cup of chickpeas (already cooked!)
  • a teaspoon of lemon juice
  • a tablespoon of sesame oil
  • salt and pepper
  • olive oil – to sauté
  • homemade cashew ricotta (courtesy of the Veganomicon)

For the sprout side-dish:

  • ten or so brussel sprouts
  • dijon mustard
  • maple syrup
  • balsamic vinegar

The Method to the Madness

  1. See Vegan Mischief’s recipe for Balsamic, maple roasted brussel sprouts (takes about an hour to cook)
  2. Throw a little olive oil in a large frying pan and then add the mushrooms and sauté for a few minutes
  3. Add the zucchini, peppers, and brazils and sauté until lightly browned
  4. Throw in the peppers, swiss chard, and chickpeas and stir-fry for a few minutes
  5. When the chard has wilted, drizzle the sesame oil and lemon juice over the vegetable mix and stir briefly before serving it all up.
  6. Add a dash of salt and pepper to taste and several scoops of the vegan cashew ricotta over the top of the sautéd vegetables.
  7. Serve with the roasted brussel sprouts and crunchy bread, quinoa, or just on its own for a lighter meal. nom.

This, to me, is what great vegan dishes are all about: simple ingredients, wholefoods, cooked in a straightforward fashion with no faffing about, giving you more time to enjoy eating your creation and plan your next tasty vegan dish. The chickpeas and tofu (in the ricotta) add a decent chunk of protein, there are healthy fats in the sesame oil and brazil nuts, excellent macromineral and micromineral content (calcium and selenium in the chard and brazil nuts respectively), and lots of vitamin C, a little zinc, some iron, and a whole heap of goodness to this lemon-sesame chickpea chard sauté.

Green Web Hosting! This site hosted by DreamHost. Want carbon-neutral webhosting with great customer service? Try DreamHost and use code 'Vegans' for a third off!

Leave a Comment

{ 0 comments… add one now }

Previous post:

Next post: