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BBQ Chickpea Sliders

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These BBQ Chickpea Sliders are filled with fresh and zesty pineapple slaw for a delicious vegan party food. Made in just 15 minutes for a quick and simple plant-based meal.

Hey friends!

It’s time for another cookbook review over on My Darling Vegan. Hooray! Today we will be taking a peak inside Katie Koteen and Kate Kasbee’s new book, Frugal Vegan. But that’s not all. Thanks to her publishers over at Page Street Publishing Co. I get to share one of her new mouth-watering recipes right here AND I have a copy to give away to one of you.

So let’s get started!

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman

Katie and Kate are the creative geniuses behind the website Well Vegan a vegan meal planning and recipe website that focuses on making healthy, easy, and affordable vegan food. Their website is filled with tips on how to start and maintain a healthy vegan lifestyle and offers a subscription-based meal plan service that takes the guess-work out of weekly menu planning. Especially for those new to the vegan diet, this is a website filled with invaluable resources.

The vision of their website is captured in their first book, Frugal Vegan, which is filled with 99 affordable, easy, and delicious recipes that help you live a healthy life style without breaking the bank or compromising on taste.

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman

Let’s take a closer look as to why I think this book is great.

1. Nearly all the recipes in this book are accompanied with beautiful, full-page photography. The photography is simple and straight-forward without excess styling – as you can see in the photos above and below – allowing the food to really speak for itself in every picture. See how good it looks!

2.True to the book’s tagline, Affordable, Easy, & Delicious Vegan Cooking, quick and simple is exactly what you will find. The book is extremely accessible for everyone, no matter where you live or what kind of budget you are on. Despite its simplicity, the recipes themselves sound incredible. In the you’ll find recipes like Cuban Black Bean Bowl, Crunchy Thai Salad, Beer Battered Avocado and Black Bean Tacos, Rustic Pear Galette, and much more.

3. Throughout the book you’ll find tips and tricks to creating a delicious plant-based meal plan on a budget. Then the book ends with a section titled, More Smart Shopping, which covers an array of ingredients, prices them out, and gives you ideas of how to use them most affordably and efficiently. In this chapter, you will also find a section on buying organic on a budget which covers tips on how to find organic and which foods should be prioritized when you choose organic.

Ready to see what I’m talking about? Let’s take a look at these BBQ Chickpea Sliders pictured below.

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman


BBQ Chickpea Sliders
BBQ Chickpea Slider
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These BBQ Chickpea Sliders are filled with fresh and zesty pineapple slaw for a delicious vegan party food. Made in just 15 minutes for a quick and simple plant-based meal. 

Prep Time
15 mins
Total Time
15 mins
 
Course: Main Course, Main Dish, Snack
Cuisine: American
Keyword: BBQ Chickpea Sliders
Servings: 4
Calories: 423 kcal
Author: Well Vegan
Ingredients
BBQ Chickpea Sliders
  • 1 15-oz [425-g] can chickpeas, rinsed and drained
  • ½ cup 120 ml BBQ sauce
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • Salt to taste
  • 12 whole wheat slider buns
  • 1 cup 340 g Pineapple Slaw (recipe follows)
  • Roasted sunflower seeds for serving, optional
Pineapple Slaw
  • 1/2 ripe avocado, mashed
  • 1/3 55g crushed pineapple, drained
  • 2 tbsp 5g cilantro leaves, torn
  • 1/2 tbsp 7 ml agave
  • 1 lime, juiced
  • 1/2 tsp apple cider vinegar
  • 2 cups 680 g purple cabbage, shredded
  • salt and pepper, to taste
Instructions
To make the Chickpea Sliders
  1. Add the chickpeas, BBQ sauce, garlic powder and chili powder to a saucepan. Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon. Add water 1 tablespoon (15 ml) at a time if the mixture starts sticking to the bottom of the saucepan. Remove from heat and season with salt to taste.
  2. To assemble, spread a spoonful of the BBQ chickpeas on the bottom portion of a whole wheat slider bun. Top with a scoop of Pineapple Slaw and sprinkle with roasted sunflower seeds for some extra crunch, if desired.
To make the Pineapple Slaw
  1. Combine the mashed avocado, pineapple, cilantro, agave, lime juice and apple cider vinegar in a mixing bowl. Whisk to combine, adding a bit of water to thin as necessary. Once you have a nice creaming dressing, stir in the cabbage, toss to thoroughly combine and season with salt and pepper to taste. Serve immediately.
Nutrition Facts
BBQ Chickpea Sliders
Amount Per Serving
Calories 423 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 385mg17%
Potassium 412mg12%
Carbohydrates 80g27%
Fiber 8g33%
Sugar 28g31%
Protein 9g18%
Vitamin A 705IU14%
Vitamin C 69.1mg84%
Calcium 124mg12%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

But wait, there’s more!

Katie and Kate’s publisher, Page Street Publishing Co., has offer me the chance to run a giveaway for you! One lucky reader will win a FREE copy of Frugal Vegan. Enter below for a chance to win.

Giveaway open to U.S. residents.

a Rafflecopter giveaway

This post contains affiliate links.

If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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Hi, I’m Sarah. I’m a 12-year (and counting) vegan, professionally trained photographer, former pastry chef, author of the 4-Week Vegan Meal Plan, and creator of My Darling Vegan.

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Comments

  1. My advice for new vegans is to get a good cookbook (like this one!) right away and to just work their way through it. Typically cookbookstend to have fairly cohesive ingredients so you won’t end up buying a bunch of new expensive stuff and then never using it again. It will also help you relearn how to think about meals (aka breaking the meat as a main dish pattern).

    Reply

  3. My tip is to take note of what you have at home and make a shopping list each time you go to the grocery store in order to prevent impluse buys and food waste.

    Reply

  4. I think my best tip for the frugal vegan is to never stop searching for fun and delicious recipes!!! Always keep it interesting and don’t be afraid to step out of your comfort zone!

    Reply

  5. Hello! I came across your site searching for Raw Crackers today. I have been on a high raw low fat lifestyle for three years and miss cooking so I am branching out with a dehydrator. I absolutely love the smoked paprika recipe! Thank you for sharing, your photos are beautiful!

    Reply

  7. Check the marked down section of your supermarket. I’m always finding vegan essentials, like canned beans and veggie broth, for next to nothing.

    Reply

  10. My tip is to shop around! My husband does all our grocery shopping and he notes where items are cheapest.

    Reply

  11. It’ll sound like a cliché but make things from scratch. A pound of dried beans yields about 6 cans worth.

    Reply

  18. MY tip is that we should eat seasonally and locally to get the best price on fruits and vegetables. Congrats on the beautiful book.

    Reply

  23. My best tip for the frugal vegan is just remember to focus on rice, beans and something green, and you’re good. It’s a simple way to eat, but you can keep it interesting by altering the spices.

    Reply

  25. Looks delish. Is there a recipe for the pineapple slaw somewhere? It sounds like it would make this dish perfect.

    Reply

  26. Spending a little time preparing ahead can make a world of difference. I cook a big pot of dried beans (soaked overnight, drained and rinsed), with just some bay leaves (no salt…will make beans tough). These will enhance digestibility without interfering with whatever flavors/seasonings you later add.

    When they are cooled, I drain most of the liquid and freeze them in jars (I re-use my nut butter and Vegenaise jars, with canning lids). At this point, I have 6 different types of beans in my freezer.

    Whenever I need them, I pull them out in the morning so they are thawed and ready to use. This is much more affordable, more environmentaly-friendly, and tastes way better than using canned beans. And the beans can be cooking while you are doing other things, so the only time involved is pretty minimal.

    Reply

  30. I love cooking with dried beans. You get so much more for your money than the canned version, and healthier too!

    Reply

  31. Even if you don’t have space for a full garden, it’s super easy to grow basil and green onions in a pot outside (even on a balcony), and it’s great when you’re cooking to be able to step out and snip off some leaves or greens!

    Reply

  32. Growing some vegetables in a backyard garden or on a patio help keep costs down. Eating healthy and vegan does not always break the bank.

    Reply

  33. this book looks great! I find buying versatile staples really goes a long way in frugal eating. for example, a big bag of sweet potatoes for a week can be part black bean and sweet potato tacos, part sweet potato vegan risotto another night, and part of a lentil sloppy joe and sweet potato fries night another day. keeping it simple and fresh and not too fancy can be tasty and satisfying!

    Reply

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