General Tso’s Chickpeas and Teriyaki Glazed Sweet Potatoes (Meatless Monday)

For today’s Meatless Monday, I am sharing 2 recipes from Yup It’s Vegan that look full of flavor and easy to make!

General Tso’s Chickpeas

Ingredients:

For marinating the chickpeas:

  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp mirin (or dry sherry)
  • 1  and 1/2 cup cooked chickpeas (equal to 1 15-oz. can), rinsed and drained

For the sauce:

  • 1/4 cup + 2 Tbsp vegetable broth
  • 1 and 1/2 Tbsp tomato paste
  • 1/2 Tbsp natural peanut butter
  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp rice vinegar
  • 1 Tbsp + 1 tsp coconut sugar (or other sugar)
  • 2 tsp sriracha or other chili sauce
  • 1 tsp toasted sesame oil
  • 1 tsp prepared mustard
  • 1 tsp cornstarch
  • 1/8 tsp freshly ground black pepper or white pepper

For the General Tso’s chickpeas stir-fry:

  • ~1 Tbsp neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, cut into thin strips
  • 1 tsp minced ginger
  • 2 cloves garlic, minced
  • General Tso’s sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving

Directions:

For marinating the chickpeas:

  1. Stir together the soy sauce and mirin in a bowl and add the chickpeas. Let sit for 10 minutes (Do this first and let them marinate while you prepare the sauce and veggies).

For the sauce:

  1. Whisk together all of the sauce ingredients and set aside.

For the stir-fry:

  1. If you plan to garnish your dish with extra diced red onion, put the amount you want for garnish in a small bowl with cold water now. This will help to mellow out its flavor.
  2. Heat oil in a large skillet over high heat. When the oil is hot, add the onion, stirring continuously.
  3. Continuing to stir, add the broccoli, bell pepper strips, ginger, and garlic.
  4. Stir in the General Tso’s sauce. Drain the chickpeas and stir them in too.
  5. Cook for 1-2 more minutes, continuing to stir frequently, or until the mixture is hot throughout and the sauce has coated the chickpeas and vegetables. Add more soy sauce or chili sauce to taste.
  6. Serve over rice if desired; garnish as desired with green onions, sesame seeds, and drained soaked red onion from above.
  7. Enjoy!

Notes:

If your pan is large enough, you can keep the vegetables and chickpeas separate by pushing the vegetables to one side of the pan before you add the chickpeas.

For this recipe, it’s important to do all of the prep work before you start cooking anything because you need to be stirring the whole time.

Teriyaki Glazed Sweet Potatoes

Ingredients:

  • 2 medium sweet potatoes, cut into small wedges or cubes (skin on is okay)
  • about 1/4 cup teriyaki sauce (homemade or store bought)
  • 2 tsp sriracha (optional)
  • sliced green onions, for serving
  • sesame seeds, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
  2. Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
  3. Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.
  4. Top with green onions and serve hot.
  5. Enjoy!