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Chickpeazella Sticks

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  • Makes 20 sticks

A hearty mixture of chickpeas, butternut squash, and rice forms the base of this plant-based take on a lunchroom classic, and the bread crumb coating adds a satisfying crunch. These vegan mozzarella sticks make for a kid-friendly side dish that adults will have a hard time resisting. For best results, dry the squash, chickpeas, and rice in a hot oven as directed here. Too much moisture will prevent the sticks from holding together when dipping.

Recipe from Forks Over Knives Family

Ingredients

  • 1 cup 1-inch pieces peeled butternut squash
  • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 1 cup cooked brown rice
  • ¼ cup finely chopped onion
  • 2 tablespoons nutritional yeast
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lime juice
  • 1½ teaspoons finely snipped fresh sage
  • 1 clove garlic, minced
  • Sea salt and freshly ground black pepper
  • ½ cup panko or fine dry bread crumbs
  • Ketchup for dipping

Instructions

  1. Preheat oven to 350°F. Line a 15x10-inch baking pan with parchment paper.
  2. Place squash in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Cover pan and steam squash 5 to 7 minutes or until tender. Place steamed squash, chickpeas, and cooked rice in the prepared baking pan. Bake 20 minutes; cool completely.
  3. In a food processor combine squash, chickpeas, rice, and the next six ingredients (through garlic). Cover and process until well mixed. (Or mash with a potato masher.) Season with salt and pepper.
  4. Place bread crumbs in a shallow dish. Using about 1 tablespoon of the squash mixture, shape into a 3-inch-long rectangle (½ inch thick). Roll in bread crumbs to coat, and place in baking pan. Repeat with the remaining squash mixture and crumbs.
  5. Bake 30 to 40 minutes or until lightly browned. Serve warm with ketchup or desired dipping sauce.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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