It’s no secret that when you hear the word “vegan,” many people turn their nose up at just the thought of eating food that does not use any trace of animal products.
A common stereotype — vegan food can be bland. Yoga instructor and vegan Kelcie Mahr is here to prove that thought stereotype wrong. We’re making carrot dogs and chickpea tuna in the DelmarvaLife kitchen today.
Chickpea Tuna
What you need:
2 Cans of Garbanzo Beans
2 tablespoons of juice from the Garbanzo Beans
4 tablespoons of Just Mayo
1/3 cup of diced onions
1/3 cup of celery
2 tablespoons of relish
2-3 tablespoons of nutritional yeast
1-2 tablespoons of mustard (to your liking)
Salt and pepper to taste
Old Bay to taste
Drain beans set aside juice to use later. Finely chop beans in a chopper. Put in a large bowl and add all ingredients. Mix well and enjoy!
Serve on a sub roll, bread, romaine lettuce or with crackers. Top with lettuce or tomato if desired.
Carrot Dogs
What you need:
2 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun)
1/4 cup Bragg’s Liquid Aminos (you could also use soy sauce)
1/4 cup water
1 tablespoons of rice vinegar
1 tablespoons of sesame oil
1/2 tablespoons of apple cider vinegar
A dash of liquid smoke
1/2 teaspoon of minced garlic
1/4 tsp dried ginger
1/4 tsp black pepper
1/8 tsp granulated onion powder
olive oil cooking spray for frying
2 hot dog buns
desired hot dog toppings
1. Boil carrots for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
2. While the carrots are cooking, whisk together the Bragg’s, water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
3. Combine the carrots and the marinade in a zipper gallon-size bag (I actually used two in case of a leak), or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
4. To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm.
