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Before you jump to Spicy Chickpea and Mushroom Loaf (vegan) recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.
You already know that the body requires the heart to be healthy. Think about this: How can the rest of your body continue to be healthy if your heart is in unhealthy? You already understand that regular workout and a healthy lifestyle are vital in terms of the total health of your heart. Did you already know, though, that there are some foods that can help your heart be healthier? If you would like to know what to eat to improve your heart health, continue reading.
Have you ever heard the adage “an apple a day keeps the doctor away”? The truth is that apples contain lots of great stuff in them to help keep your heart healthy. They contain loads of soluble fiber which works like a scrub brush on your artery walls so that cholesterol can’t amass and build up into blockages. Eating a single Red Delicious apple every day can trigger as much as an eight percent decrease in your LDL cholesterol levels. This is a fantastic number for a person who wishes his or her heart to be healthier.
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We hope you got insight from reading it, now let’s go back to spicy chickpea and mushroom loaf (vegan) recipe. To cook spicy chickpea and mushroom loaf (vegan) you only need 11 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Spicy Chickpea and Mushroom Loaf (vegan):
- Prepare 1 large brown onion
- Take 4-5 cloves garlic
- Take 1 medium carrot
- Get 2 celery stalks
- Take 10-15 large button mushrooms
- Prepare 1 can chickpeas, drained and rinsed
- Provide 3 oven roasted tomatoes
- Take 5-10 birds eye chilli to taste.
- Get 2-3 sheets vegan puff pastry
- Get to taste lime juice
- Get coconut oil for the pot
Steps to make Spicy Chickpea and Mushroom Loaf (vegan):
- Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY. Be sure to leave some chunky bits for texture. You don't want a puree.
- Heat coconut oil in a medium saucepan over low-medium heat.
- Add onion and garlic to the pot and sauté on a low heat until almost translucent.
- Add carrot and celery to the onions and garlic. Stir occasionally until tender.
- Add tomatoes and chilli to the pot and stir through.
- Add mushrooms and mix until they are visibly softening, then lime juice to taste. I use about 2 tbspn.
- Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly. You are looking to acheive a thick consistency.
- Allow to cool and then transfer into a clean, freezer safe container. Put into the fridge overnight to allow flavours to develop.
- Take a sheet of puff pastry and lay on a cutting mat. Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf. If you have some extra pastry you can trim it to make patterns on top. Place two or three steam scores in the top of the pastry. Repeat until you've used all the mix.
- Line and grease a pan with a little coconut oil. Bake in a 180 - 200°c oven for 30 minutes or until golden brown.
- Can also be made in a sausage roll or canapé style by rolling smaller quantities. Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble.
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