Vegan Kale and Chickpea Sauté

7 simple swaps to incorporate plant-based eating into your diet

(NC) As one of the top food trends, everyone is talking about the power of plant-based eating—but putting it into practice can seem daunting. Choosing a plant-based diet isn’t necessarily an overnight switch, nor does it have to mean a complete diet overhaul. We’ve simplified the pressures of doing the plant-based diet “right” with swaps to introduce plant-based eating into your daily routine.

• Swap zucchini noodles for pasta to get another serving of vegetables into your dinner.

• Add natural sweetness to your oatmeal and smoothies with bananas or dates.

• Get your omega-3s from flax and chia seeds.

• Trade your taco shell for a lettuce cup, adding extra crunch.

• Forget the mayo — use avocado to make your salad dressing creamy.

• Opt for chickpeas or lentils as a protein-packed meat alternative.

• Replace butter with Becel, which is made with plant-based oils, in cooking and baking.

Need advice on where to begin? Try this recipe for inspiration.

Vegan Kale and Chickpea Sauté

Prep time: 10 minutes

Cook time: 8 minutes

Serves: 4

Ingredients:

• 1/4 cup (60 mL) Becel Vegan margarine, divided

• 1/2 cup (125 mL) chopped onion

• 1 can (470 g) chickpeas

• 2 tsp (10 mL) chopped garlic

• 1 bunch kale, chopped, with tough stems removed (about 9 cups)

• 1 small lemon, cut into wedges

Directions:

1. Melt 1 tbsp (15 mL) margarine in large non-stick skillet over medium-high heat and cook onion, stirring occasionally until tender and starting to brown; about 5 minutes. Stir in chickpeas and garlic and cook, stirring until fragrant; about 1 minute.

2. Stir in remaining margarine and kale and cook, stirring frequently until wilted; about 2 minutes. Serve with lemon wedges and season if desired with salt and pepper.

Find more plant-based recipes and nutrition information at becel.ca.

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