@gigi_goes_vegan: Creamy Miso Chickpea Bowl with oyster mushrooms ### **Ingredients** **For the creamy chickpeas** - EVO oil - 2 leeks, white + light green parts only, chopped - ½ thumb fresh ginger, minced - 2 garlic cloves, minced - Peel of 1 lemon, diced - juice of 1/2 lemon - 480g cooked chickpeas, (if canned, drained) - 100 ml vegetable stock - 200 ml unsweetened soy milk - 4 Tbsp nutritional yeast (≈ 20 g) - 1 Tbsp white miso paste - Pinch of sea salt, to taste **For the mushrooms** - 1/2 white onion, diced - sesame oil to cook - 150 g oyster mushrooms, sliced - 1 Tbsp dark soy sauce To serve - sesame seeds - 1 spring onion, chopped - 1-2 slices toasted crusty sourdough each --- ### **Method** 1. **Sauté the aromatics** – Heat oil in a pot over low-medium heat. Add leeks, garlic, ginger, and lemon peel and a pinch of salt; sauté 5 minutes until soft and fragrant. if too dry add a splash of water 2. Add chickpeas, soy milk, vegetable stock. Simmer gently over low heat for 5 minutes or until creamy (if the heat is high it will probably curdle!). 3. Meanwhile, in a separate pan, heat sesame oil. Add mushrooms and sauté for 2-3 minutes. Stir in soy sauce, cook another 2–3 minutes until glazed and fragrant. 4. Return to the chickpea pot. Turn off the heat and add miso paste and nutritional yeast. Stir in lemon juice and adjust the seasoning. 5. Divide the chickpeas into bowl, top with the miso-glazed mushrooms, spring onion and sesame seeds. serve with toasted crusty sourdough #beans #onepotdinner #protein

Gigi_goes_vegan

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Sunday 09 November 2025 12:50:09 GMT