Chickpea Bolognese

Ok, so this may not be a typical meal that you would create on a weeknight…


It is quick, filling, tasty, high fiber, rich in vegetables, EASY, and affordable!

This is a fun twist on an Italian classic that is normally high in cholesterol and saturated fat!!! This will have your entire family reconsidering a MEATLESS MONDAY!!!!

food processor

Cashews, Garlic Powder, and Nutritional Yeast in Food Processer!  Vegan Parmesan in the Making!!




Chickpea Bolognese


  • 2 15-ounce can chickpeas, rinsed, drained, and dried
  • 1-2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Dried Oregano
  • Pinch sea salt
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Panko Bread Crumbs
  • 1 Tbsp Vegan Parmesan Cheese (pulse ¾ cup raw cashews + 1 Tbsp Garlic Powder + 3 Tbsp Nutritional Yeast)


  • 1 Tbsp Extra Virgin Olive Oil
  • 3 Cloves Garlic, minced
  • 1/2 cup Carrots, diced
  • 1 28-ounce can Tomato Sauce
  • 2 Tbsp Dried Oregano
  • 3 Tbsp Vegan Parmesan Cheese


  1. Preheat oven to 375 degrees F.
  2. Add rinsed, dried chickpeas to a mixing bowl and toss with olive oil, oregano, salt, garlic powder, panko bread crumbs, & vegan parmesan cheese.
  3. Place chickpeas on a baking sheet and arrange in a single layer. Bake for 25 minutes or until crispy and light golden brown. Set aside to cool slightly!
  4. While chickpeas are baking, heat a large skillet over medium heat. Once hot, add olive oil, garlic and carrots. Sauté for 3-5 minutes.
  5. Remove skillet from heat and add tomato sauce, oregano, and vegan parmesan cheese, and stir. Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and stir on occasion until desired consistency exist.
  6. Add 3/4 of the baked chickpeas to the sauce and stir.
  7. To serve, top baked sweet potatoes, cooked whole wheat noodles, or sautéed zucchini noodles with sauce and remaining chickpeas. Garnish with vegan parmesan cheese.

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Filed under fellowship, food, health, nutrition, Recipe Recommendation, Suzanne's Thoughts, Uncategorized, vegetarian

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