Veggies, Chickpeas & Quinoa in a Korean Red Sauce

A delicious and healthy Korean dish gone vegan. So flavorful and tasty, you don’t want to skip this one!

Recipe adapted to be vegan from MJ and Hungryman


  • 2 cups dried chickpeas (soaked overnight in warm water and 1 teaspoon baking soda)
  • 4 red potatoes
  • 7 carrots
  • 1 sweet onion
  • cooked quinoa (amount depends on how many you are serving as I like to make my quinoa fresh and this recipe makes a lot)



note: I used dried chickpeas because I loved the flavor and texture of cooking them myself in the crockpot, but you can also used canned and add them at the very end. The sesame oil is there for taste so toasting sesame seeds to bring out the flavor and grinding them in a food processor could also work.

Tips to prep ahead: Make the sauce the night before. Also wash and chop all the veggies. You can cook the quinoa as well or put it in a rice cooker an hour before eating.


Place chickpeas in a bowl and cover with a mixture of warm water and 1 teaspoon baking soda, making sure there is plenty of water in the bowl to allow the beans to expand. The baking soda helps them cook well and evenly in the crockpot. Soak overnight.

The next day, rinse chickpeas well and add to a crockpot.

Wash and cut the potatoes, carrots and onion into large bite sized pieces. I left the skins on the potatoes. Place potatoes and onion into the crockpot, saving the carrots aside.

Make the sauce by combining everything in a small bowl. Pour over veggies and beans and combine until evenly coated. Cook on high for 5-6 hours, depending on how you like the consistency of your beans and potatoes. About 2 hours in add carrots, I like my carrots all dente so if you don’t mind them soft you can add them at the beginning with everything else. Once done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds.

Get this recipe and more from VeggiesDon'tBite website.

Learn more about the author here.

Start Your Franchise