BBQ Chickpea Sliders
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.
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Hey friends!
It’s time for another cookbook review over on My Darling Vegan. Hooray! Today we will be taking a peek 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!
FRUGAL VEGAN, COOKBOOK REVIEW
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 lifestyle 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
WHY I LOVE FRUGAL VEGAN
1. Nearly all the recipes in this book are accompanied by 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.
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 that covers tips on how to find organic and which foods should be prioritized when you choose organic.
From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman
RECIPES YOU’LL FIND IN FRUGAL VEGAN
Despite these recipes being affordable and easy, don’t let that fool you! The recipes in this book are truly drool-worthy. In this book you will find recipes like:
- Cuban Black Bean Bowl
- Crunchy Thai Salad
- Beer Battered Avocado and Black Bean Tacos
- Rustic Pear Galette
- and much more.
And, thanks to Page Street Publishing, you get to try one these delicious recipes for yourself. 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
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.
Cuisine: American
Keyword: BBQ Chickpea Sliders
Servings: 4
Calories: 423 kcal
Author: Well Vegan
- 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
- 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
- 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.
- 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.
- 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.
FRUGAL VEGAN COOKBOOK GIVEAWAY
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.
Madeleine says
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).
Cheryl says
Plan menus ahead and make a list for the grocery store to avoid repeat trips and impulse buying.
Tina Fields says
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.
Norah Rankin says
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!
Carol says
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!
Corrine says
My tip would be to buy in bulk! I’m sure I’m not the only one. =)
Nicole says
Check the marked down section of your supermarket. I’m always finding vegan essentials, like canned beans and veggie broth, for next to nothing.
Steph says
I use everything! Old veggies for stock, beet tops, onion skins, etc
Anna says
Lentils in bulk!
Shira Isenberg says
My tip is to shop around! My husband does all our grocery shopping and he notes where items are cheapest.
Chely C says
It’ll sound like a cliché but make things from scratch. A pound of dried beans yields about 6 cans worth.
Karen D says
Cook dried beans instead of using canned.
Beth Blair says
The recipes and book sound wonderful! Thank you for sharing and making us aware!
Jess says
This book looks like everything I need in my life! The chickpea slider could be a bbq game changer.
Mindy Bollinger' says
I would love winning this, thank you for the chance!
Diane says
Love this concept.
Amber Tynan says
I’d love to win!
Lindsay says
MY tip is that we should eat seasonally and locally to get the best price on fruits and vegetables. Congrats on the beautiful book.
jacquie says
buy in season produce
Hallie says
Quick question….does the book have a lot of pictures?
Hallie says
Ooops sorry- just reread the post and see where you answered that. I have ordered.
Sarah says
Yes, most recipes have photographs. At least 80%.
Crystal Gregg says
Buy in bulk when there are really great sales & download digital coupons.
Stacey Parker says
The book looks lovely
Carla Moschetti says
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.
Lisa says
I love the focus on keeping vegan eating affordable! This book looks great.
Trish says
Looks delish. Is there a recipe for the pineapple slaw somewhere? It sounds like it would make this dish perfect.
Sarah says
Hey, I just updated the recipe to include the pineapple slaw. Enjoy!
TRish says
You’re a doll – thank you!
Krista Bowers says
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.
Ashley moore says
Looks delicious!
Jess says
Leftovers are key! Meals that keep well and can be transported easily for work lunches are what I look for.
stacey says
More beans!
Shannon says
I love cooking with dried beans. You get so much more for your money than the canned version, and healthier too!
Heather B. says
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!
Jessica Quinn says
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.
Elizabeth says
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!
Caitlin G-H says
Some of the most frugal vegan pantry items are super delicious. I eat so cheaply as a vegan and I eat VERY well.
Amber Pollard says
BBQ anything makes my mouth water
Nicole says
Me too!