This recipe is from a man named Wil Yeung whom I follow on YouTube. His channel is called: Yeung Man Cooking. All recipes on his channel are Asian-inspired vegan meals with noodles. And, I am a huge fan of all that! = Subscribe!
Wil has just published a vegan ramen noodle cookbook and has a Masterclass out on how to make vegan sushi, if you’re interested.
When this recipe came up in my feeds, I had everything listed to make it, so I ran to my kitchen as fast as I could! The “what-do-you-want-for-dinner?” issue, solved! I love when that happens!
Anyway, here it is and I highly recommend you follow Wil here.
1 bunch — Asparagus
1 lb. — gluten free pasta, (I made a pound of pasta and therefore increased my dressing.)
1/2 cup cherry tomatoes, halved
1 can — of chickpeas, drained and rinsed from the can
1/4 cup — red onion, (I omitted this and used onion powder instead)
1 jar — artichokes from the jar, drained
Dressing: (I made extra since I made more pasta.)
2 tsp. — salt
Generous pinch — Dried oregano
Pepper — to taste
6 Tbsp. — lemon juice
4 Tbsp. — Dijon mustard
1/2 cup — olive oil
Whisk well and set aside.
Make pasta according to package.
While pasta boils, cut up cherry tomatoes, snap off the woody ends of your asparagus and cut into bite sized pieces, drain and rinse chickpeas, drain artichokes, cut up fresh parsley. Set everything aside.
When pasta is three minutes from being done, toss in your asparagus and let it boil for the next three minutes with your pasta, then drain it all and rinse thoroughly in cold water to stop the cooking process.
Toss all ingredients together, cover in dressing and mix.
Eat this alone or as a side dish with any plant-based meat and you have a tasty vegan meal that is great to serve in the summertime heat. I served ours with vegan hotdogs and it was delicious!