BALSAMIC CHICKPEAS AND SHROOMS

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BALSAMIC CHICKPEAS AND SHROOMS

Recipe:

Ingredients:

16 OZ MUSHROOMS , SLICED
14 OZ CAN CHI CKPEAS , RINSED , DRAINED AND TOWEL DRIED
1/4 C HI GH QUALITY BALSAMIC VINEGAR
1/4 C LIQUID AMINOS OR SOY SAUCE
1/2 TSP BLACK PEPPER
1/2 TSP CAYENNE ( OPTIONAL FOR SPICE )
3 C CAULIFLOWER FLORETS
1 TBSP VEGAN BUTTER
2 TBSP VEGAN GREEK YOGURT
2 TBSP NUTRITIONAL YEAST
1/2 TSP SALT
6 C SPINACH, STEAMED
PARSLEY , FOR GARNISH

Instructions:

1. Heat a large cast iron skillet over high heat and add a small amount of oil (or water for oil-free). Add in your mushrooms and sauté for 4-5 minutes until golden. Add in chickpeas and sauté for another 2 minutes.
2. While mushrooms and chickpeas are cooking, mix your sauce by combining balsamic, liquid aminos, black pepper and cayenne. Pour the sauce into the skillet, reduce heat to low and let thicken.
3. Add cauliflower florets to a saucepan with 1 C of water. Steam for 3-5 minutes until fork-tender. Keep as rice or add to a blender to turn into mash. Stir in vegan butter, yogurt, nutritional yeast, and salt. Season to taste.
4. Divide mash between three air-tight containers. Add steamed spinach and mushroom chickpea mixture, and top with fresh parsley. Store in fridge to reheat for lunch Wednesday and Friday.