My coworker is on this ultra restrictive candida diet in an attempt to right her very wrong gastrointestinal tract. She can’t have sugar or flour or fruit or grains of any kind or starchy vegetables or coffee or alcohol or beans/legumes or dairy (except butter). She’s basically eating meat (but pork isn’t allowed) and steamed vegetables. What a world!
Anyway, the other day she was stuffing some ground beef into a lettuce leaf and I was like, “I want that.” Not that I want ground beef, really. More that I want something like ground beef that’s versatile and high protein and ready to stuff into assorted vessels of my choosing.
Enter the chickpea walnut vegan ground beef.
Don’t worry, I know this isn’t ground beef. Not even close. It’s just what I kept calling it as I was making it and so now here we are out public with me calling a chickpea ground beef. We knew the day would come.
Chickpea Walnut Saute
- 2 tablespoons coconut oil
- 1/2 white onion, diced
- 1 can chickpeas, rinsed
- 1 cup walnuts, roughly chopped
- 1 bay leaf
- 1 tablespoon 21 Seasoning Salute*
- 1/2 cup vegetable stock
- 1 tablespoon liquid aminos (or soy sauce)
- Warm coconut oil in a large skillet over medium-high heat. Add onion and saute until translucent.
- Add chickpeas, walnuts and spices and stir to combine.
- Pour in vegetable stock and add liquid aminos.
- Simmer on low-medium heat until liquid starts to reduce to a brown gravy-like consistency.
That’s it. I love this. Yesterday I had it with mashed cauliflower and cranberry sauce for a bastardized vegan spin on holiday flavors. Today I’m having it over spaghetti squash with tomatoes. The possibilities are endless.