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6Ingredients
15Minutes
290Calories
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Description
Don't worry if you don't have chickpeas or olive oil; we all know it is a tough time and lockdown feels like never ending! So, to my fellow vegans and lovers of soy - this is for you!
Ingredients
US|METRIC
4 SERVINGS
- 2 cups okara (soy pulp leftover from making soy milk or tofu)
- 1/2 cup grapeseed oil
- 2 Tbsp. Tahini
- 5 medium garlic cloves (chopped)
- 1 tsp. salt
- 2 tsp. cumin powder
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Directions
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium65mg2% |
| Protein2g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jane George 3 years ago
I totally like this recipe and since I have found a new source of Okara nearby, I will make it regularly. However, I found the recipe was a bit too dry and will have to play around with it to see how to make it more moist.