• Oil-free and Vegan

'Meaty' Tahini Chickpea Noodles

You'll need:

  1. Chickpea spaghetti - cooked according to package instructions

  • Save 1 cup of the cooked pasta water

  1. 1 packet of the beyond meat ground 'beef'

  • Or any other plant-based brand you like :-)

  1. 1/4 white onion

  2. 1 tbsp crushed garlic

  3. 1 tbsp onion powder

  4. Fresh Thai basil leaves

  5. 1 large carrot stick - thinly sliced

  6. Fresh scallions or green onions

  7. Fresh chives

  8. Fresh spinach leaves

  9. Sauce

  10. 1/4 cup of the following:

  11. Tahini

  12. Dark soy/mushroom sauce

  13. Hoisin sauce

  14. 1/3 cup hot water

Make it:

  1. To a Wok on medium heat, add 1 cup of the hot pasta water

  2. Add sliced onions and crushed garlic and allow to sauté until a little translucent

  3. Add Beyond Meat ground 'beef' to onion garlic mixture and stir properly

  4. Season 'meat' with onion powder

  5. While 'meat' is cooking, prepare sauce by combining sauce ingredients with hot water to thin out the tahini

  6. Pour sauce over simmering 'meat' and thoroughly mix

  7. Add cooked chickpea spaghetti* to the wok and give it a good mix

  8. Add sliced fresh vegetables (except spinach) to the wok and mix again

  9. At this point, I tasted it and decided it needed just a little more soy/mushroom sauce (see video)

  10. Lastly, turn off the heat and add fresh spinach, allowing the heat from the cooked ingredients to gently wilt the spinach

  11. Garnish with additional fresh basil and chives if so desired.

*Chickpea spaghetti cooks much faster than traditional spaghetti. If you cook it longer like I did, your noodles will break apart like mine did. It's still very delicious, nutritious, and quite filling!