🐸Yam toasts+spiced roasted chickpeas+guacamole…topped with vegan sour cream+shiitake bacon 🐸A scrumptious snack, lunch or dinner! Yams are so delicious. Have you tried them? They are starchier and drier than sweet potatoes. Sweeter than russets but not as sweet as sweet potato, making them a perfect savory ‘toast’ option. If you can’t find yams,🍠🥔sweet potatoes (or russets) are a good substitute. 💚Here’s to #toasttuesday on Wednesday again😳! (My friend Sara @thevegansara made a similar dish recently. Go check out her amazing account.)
🐸Recipe: Drain 1 12-oz can chickpeas. Dry them by pressing with paper towels. Transfer to bowl with 2 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp paprika, 1/4 tsp chili powder, 1/2 tsp cayenne, salt to taste. Rub until chickpeas well-coated and transfer to parchment-lined rimmed baking sheet. Roast at 400F until golden brown and crunchy, about 35 minutes. 🐸Yams: Slice lengthways about 1/4-1/2 inch pieces. Brush both sides with olive oil and sprinkle with dried thyme and oregano. Bake on parchment-lined baking sheet at 400F until golden brown, flipping half way. Layer with guacamole, chickpeas, vegan sour cream and shiitake bacon.
🐸Shiitake bacon: thinly slice shiitake mushroom caps. Toss generously in olive oil, paprika and salt to taste. Spread on rimmed baking sheet and bake at 350F until dried and brown, about 25 minutes. (Toss in between.)
🐸Vegan sour cream: Soak 1-1/2 cups raw cashews in boiling water for 1 hour. Blend on high with 2 tbsp lemon juice, 2 tsp apple cider vinegar, 3/4 cups water and salt to taste. Chill in refrigerator so can thicken. .
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