A delicious and healthy Korean dish gone vegan. So flavorful and tasty, you don’t want to skip this one!
Veggies, Chickpeas, and Quinoa in a Korean Red Sauce [Vegan, Gluten-Free]
For the Vegetables:
- 2 cups dried chickpeas (soaked overnight in warm water and 1 teaspoon baking soda)
- 4 red potatoes
- 7 carrots
- 1 sweet onion
- Cooked quinoa, for serving
For the Sauce:
- 1 teaspoon crushed red pepper
- 2 tablespoons paprika
- 1 tablespoon miso
- 5 tablespoons liquid aminos or tamari
- 4 tablespoons mirin
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 3 teaspoons crushed garlic
- 2 tablespoons sesame oil (optional for taste or you can use toasted ground up sesame seeds in its place)
For the Garnish:
- 3 green onions, sliced
- Sesame seeds
- Place chickpeas in a bowl and cover with a mixture of warm water and 1 teaspoon baking soda, making sure there is plenty of water in the bowl to allow the beans to expand. The baking soda helps them cook well and evenly in the slow cooker. Soak overnight.
- The next day, rinse chickpeas well and add to a crockpot.
- Wash and cut the potatoes, carrots, and onion into large, bite-sized pieces. Place potatoes and onion into the crockpot, saving the carrots aside.
- Make the sauce by combining everything in a small bowl. Pour over vegetables and beans and combine until evenly coated. Cook on high for 5-6 hours, depending on how you like the consistency of your beans and potatoes. About 2 hours in add carrots. Once done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds.
Recipe adapted to be vegan from MJ and Hungryman I used dried chickpeas because I loved the flavor and texture of cooking them myself in the crockpot, but you can also used canned and add them at the very end. The sesame oil is there for taste so toasting sesame seeds to bring out the flavor and grinding them in a food processor could also work.