By Victoria Q
It’s November 1st! Who knows what day is today? It’s World Vegan Day! Hurray~ For those who don’t know, let me tell you this. World Vegan Day is celebrated on 1st November worldwide by vegans to encourage people to follow a vegan lifestyle since it is beneficial for their health as well as the environment. This day also marks the formation of the Vegan Society in the UK.
World vegan day was founded in 1994 by Louise Wallis, the then chairman of The Vegan Society. On the 50th anniversary, Louis Wallis decided to elect the date of the 1st of November as the world vegan day and coining the term “vegan” and “veganism”.
In order to celebrate World Vegan Day, I’m here including my new vegan recipe, Chickpea Meatballs, which is absolutely suitable for everyone including your kids. These bean-based balls are savoury, satisfying and resemble the taste of the real meatballs.
Flax eggs: Flax eggs are replacement for regular eggs that works best in hearty baked goods, such as muffin, quick breads, cookies and pancakes. Prepare your flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for each egg in a recipe. Allow the mixture to sit for a few minutes to create an egg-like consistency. Flaxseed is loaded with nutrients, high in omega-3 fats, and dietary fibre.
- 1 can chickpeas, drained
- ¼ cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon Italian herbs
- ½ teaspoon salt
- 1 flax egg
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 cups mushroom, minced or sliced
- 4 tablespoons all-purpose flour
- Cooking oil
- In a large pan over medium heat, add oil, onion, and garlic. Sauté till softened.
- Add mushrooms and cook for 2 minutes.
- Add chickpeas, nutritional yeast, garlic powder, Italian herbs, salt, flax egg, and cooked mushrooms in a food processor. Blend till well combined.
- Transfer the mixture into a mixing bowl and add flour and mix. Use your hand to form into a dough.
- In the same pan, heat enough oil over medium heat, roll the dough into any size you want and fry till golden brown.
- Serve with pasta and sauce, in a sandwich or over a salad.
- To store: Keep the meatballs (without sauce) in a sealed storage container and store them in the fridge for up to a week.
Not knowing what else to cook? I’m sure you’ll find something here!