This No Tofu Vegan Poke Bowl features chickpeas cooked in delicious sriracha and tamari sauce marinade and paired with rice vermicelli, cucumber, carrots, edamame, spring onions, and avocado. An amazingly easy and quick vegan dinner is served.
Marinade chickpeas in aquafaba, tamari sauce, siracha sauce, spring onions, and sesame seeds. Let it sit for half to one hour.
In a frying pan heat oil and cook chickpeas for about 2 minutes. Next, mix cornflour/cornstarch in water and add to chickpeas. Keep on stirring and let it cook for another 3 to 4 minutes. The sauce will tend to get thicker. Remove from heat and set aside.
Soak rice vermicelli in hot boiling water for 2 to 3 minutes. Drain and wash with cold water.
Prepare vegetables. Use a vegetable peeler to carefully slice the cucumber and carrots lengthways into long, thin ribbons.
Assemble the poke bowl. Start with rice noodles and a generous amount of chickpeas mixture. Next, arrange the cucumber and carrots ribbons along with edamame and spring onion. Sprinkle with sesame seeds and serve it with some more sriracha and tamari sauce.
EASY VEGAN POKE BOWL WITH CHICKPEAS By Hawwa | https://www.getsetvegan.com/easy-vegan-poke-bowl/