2 days Ago By Brandi Doming
This creamy gochujang chickpeas and lentils dish comes from Brandi Doming. It features in her new cookbook, Vegan Wholesome, and packs serious flavor into just 15 minutes of cook time. You get a spicy base from Korean gochujang, mellowed out with creamy coconut milk and a hint of tomato paste.
It’s a mix that hits that sweet spot between fiery, tangy, and rich.This is a high-protein, plant-based meal made with pantry staples – chickpeas, lentils, and a splash of lemon to brighten everything up. Poblano pepper adds a smoky depth without overpowering the sauce.
It’s perfect over rice or your favorite grain, and even better when you top it with a handful of greens.Whether you’re cooking for one or making a batch for the week, this creamy gochujang chickpeas and lentils dish is a great go-to. It’s quick, warming, and full of character.
If you’re new to gochujang, this recipe makes a strong case for keeping it stocked in your kitchen.Read more: Vegan Apple Power BowlA protein-packed vegan dinnerFor an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.
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wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetDuration25 minutes minsCook Time15 minutes minsPrep Time10 minutes minsServings4Ingredients1 large poblano pepper diced (1⁄2 cup/70g)1⁄4 teaspoon fine sea salt plus more to taste3 large garlic cloves (12g), minced2 tablespoons (30g) gochujang (Korean chili paste)1⁄4 cup (60g) tomato paste1 (13.
5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)11⁄2 teaspoons paprika1 (15-ounce) can low-sodium chickpeas drained and rinsed1 (15-ounce) can low-sodium lentils drained and rinsed1 tablespoon (15g) fresh lemon juiceCooked rice or other grain for serving1⁄4 cup finely chopped fresh spinach or another green of choice for garnishInstructionsIn a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.Add the garlic and cook another minute. Add another splash of water if the pan is dry.
Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.Add the chickpeas and lentils and mix well.Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes.
Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.
)Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.
This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it.
Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor.This recipe is reposted with permission from Vegan Wholesome by Brandi Doming.
Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.
Read more: Quinoa Stuffed Tomatoes With Plant-Based FetaThis article was written by Brandi Doming on the PBN Website..
