Vegan Macaroni with Chickpeas and Kale

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

This is too easy. I'm always looking for quick things that I can make to bring to work for lunch. This is something I whipped up this morning using left-over pasta. The measurements don't have to be exact, just put whatever you want in the pot.

If you're not vegan, you can use regular parmesan on top. Other leafy greens would probably work just as well in this recipe, but kale is my favourite. No matter what you use, be sure to rinse it well. Leafy greens are sandy. You could also add olives or chopped tomatoes to make this dish even more exciting.

Vegan Macaroni with Chickpeas and Kale
Makes 1 serving

Ingredients

1 tablespoon oil
¼ cup sliced onion
1 clove garlic, minced
4 cups chopped kale
½ teaspoon black pepper
¼ teaspoon Himalayan salt
2 tablespoons fresh lemon juice
2/3 cup cooked pasta (I used brown rice elbows)
1/3 cup chickpeas (cooked or canned, no need to rinse)
1 teaspoon extra virgin olive oil
nutritional yeast or vegan parmesan (optional)

Directions

Over medium heat, cook your onion in the oil until it turns golden. It will take a few minutes, be sure to stir regularly so the onion doesn't burn.
Stir in the garlic and cook for just a minute. Mix in your kale stirring regularly so it doesn't stick to the pot and burn. Mine still had a bit of water on it from washing which helped it not stick to the pot. Cook this until the kale is wilted to your liking.
Stir in the pepper, salt and lemon juice. Add the pasta and chickpeas and cook until heated through (only for a minute).
Toss with olive oil and nutritional yeast or parm before serving.