- Nutritional value is based on an average calculation and is not exact.
Cut veggie into cube sized pieces.
Toss in a drizzle of oil or broth if oil free, sea salt, and your spices of choice if using.
Spread evenly on a parchment lined cookie sheet.
Roast at 450 F/230 C for 30-40 minutes until veggies are crispy.
Cut your favorite veggies into large pieces.
Get a large bowl of ice water ready.
Bring water with a dash of salt to a boil.
Drop veggies in and let boil for 2-3 minutes, until just tender.
Drain immediately and plunge into ice water to remain crispness.
Cook pasta according to package directions.
Put chopped fresh veggies into pasta strainer.
When pasta is done cooking, drain over chopped veggies in the strainer. The heat of the water will slightly blanch the veggies.
Mix with vegan cheese if desired and/or a dash of sea salt.
Drain chickpeas. If using oil, then rinse with water and dry. If not using oil you don't need to rinse or dry.
Toss with oil if using, sea salt and spices of choice if using. You can also wait to toss with spices until after they are baked so that the spices are fresh.
Place on a parchment lined cookie sheet.
Bake at 400 F/205 C for 20-30 minutes or until crispy. Start checking at 25 minutes as ovens vary.