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Preheat oven to 425°F and drizzle a 10x15 baking sheet with just a touch of oil. Rinse a can/box of chickpeas and dry them well (empty them onto an absorbent dish cloth and place another dish cloth on top and gently pat dry).Add chickpeas to a bowl and coat with buffalo sauce, sprinkle with garlic granules and spread evenly on the baking sheet. Next, add broccoli florets directly to the baking sheet and drizzle with oil. Sprinkle with salt and garlic. Toss gently with a spatula or your hand...| notablyvegan.com
Subscribe to the Notably Vegan newsletter for the latest vegan & gf recipes, tips, exclusive content, and more!| Notably Vegan
Easy crispy roasted potatoes made with a handful of spices and avocado oil. 10 minutes of prep work and no boiling required!| Notably Vegan
An easy crispy tofu made with one bowl, 6 ingredients, and a cast iron griddle. Enjoy by itself, on sandwiches, wraps or salads.| Notably Vegan
An easy vegan greek salad made with chickpeas, fresh vegetables, vegan feta and hemp seeds. Topped with a lemon vinaigrette and a few spices.| Notably Vegan
Easy baked vegan buffalo cauliflower bites made with frozen cauliflower, a store-bought vegan buffalo sauce, and just one bowl.| Notably Vegan
The best edamame guacamole recipe inspired by True Food Kitchen made with just one avocado and a few additional superfoods.| Notably Vegan
