Cooked - Muscle Building Green Chickpeas With Tofu Cream Cheese And Roasted Mushrooms

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Home Pricing Community My Recipes

Muscle Building Green Chickpeas With Tofu Cream Cheese And Roasted Mushrooms

1.0

400g mushrooms, I used oyster and shiitake

2 tbsp tamari

2 tbsp olive oil

Half a white onion, finely chopped

1 bunch asparagus, stems finely chopped, spears sliced in half (lengthways)

6 cloves garlic, minced

700g chickpeas

1 tbsp sweet white miso paste

Juice of half a lemon

300g spinach, blanched

35g basil, blanched

35g nooch

1 tsp vegan stock powder

100ml water

150g firm plain tofu, pressed with a tea towel to drain off excess water

Juice of one lemon

1 tbsp sweet white miso paste

Pinch of sea salt

1 tsp apple cider vinegar

1 tbsp nooch

2 cloves garlic

Few twists of black pepper

40ml water, more if needed to blend to a thick paste

Preheat oven to 200°C.
Toss the mushrooms with the tamari and olive oil. Spread out on a baking tray and roast for 15-20 minutes until golden brown.
Meanwhile, sauté the onion and asparagus stems in a pan with a splash of water until softened. Add the garlic and cook for 1 minute more.
Add the chickpeas, miso paste and lemon juice. Stir to combine and heat through.
Make the spinach pesto by blending all the ingredients together until smooth.
Make the tofu cream cheese by blending all the ingredients together until smooth.
To serve, place the chickpea mixture in a bowl, top with the roasted mushrooms, spinach pesto, tofu cream cheese, asparagus spears, and any other desired toppings like pickled onions, chilli and fresh herbs.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Main Dish

CuisineFusion

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 92 weeks ago

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