1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
200 g dry linguine pasta
½ cup of black olives
juice of half a lemon
1 small zucchini
1 tsp chili flakes
1 tsp sweet paprika
1 tbsp olive oil
¼ cup veggie stock
salt and pepper or taste
pinch of sugar
some fresh parsley to garnish
Heat a pot with water, salt it and let it come to a boil.
In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit.
Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well.
Now serve to yourself or share with others and enjoy this filling and delicious meal.
Too many people think that vegans constantly crave meat, that we are suppressing these cravings and we have oh so much willpower to be able to resist delicious animal products, right?
There is no part of me that desires putting meat, cheese or any animal product into my body anymore. I think the smell of meat is actually revolting, I can smell it from miles away and it makes me feel sick, seeing people shove animal products into their mouths is like watching a bunch of barbarians feasting.
Of course there are vegans who struggle with cravings but usually all it takes is a good vegan substitute to change your world.
If you think all vegans constantly crave animal products and struggle to stay in control whenever we see a strip of animal flesh then you are so wrong. I’ll stick to my cauliflower wings and pulled jackfruit, thanks.