Ingredients
- 2 oz mushrooms, sliced
- 14oz can chickpeas, rinsed, drained and towel dried
- ¼ cup high quality balsamic vinegar
- ¼ cup coconut aminos or tamari
- ½ tsp black pepper
- 1 package @palmini_official mash
- 1 tbsp vegan butter
- 2 tbsp vegan greek yogurt
- 2 tbsp nutritional yeast
- ½ tsp salt
- 4 cup spinach, steamed
- parsley, for garnish
Method
- Heat a large cast iron skillet over medium heat and add a small amount of oil (or water if oil-free). Add in your mushrooms and sauté for 4-5 minutes until tender. Add in chickpeas and sauté for another 2-3 minutes.
- While mushrooms and chickpeas are cooking, mix your sauce by combining balsamic, coconut aminos, and black pepper. Pour the sauce into the skillet, reduce heat to low, stir and let thicken.
- Heat @palmini_official mash according to package (either on stove or in microwave for 1 minute) and add to a bowl. Stir in butter, yogurt, nutritional yeast, and salt. Season to taste.
- Divide mash between two serving bowls. Add steamed spinach and mushroom chickpea mixture, and top with fresh parsley.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
4 Responses
This was super easy and so good. Highly recommend for a tasty and comforting plant based meal. The mash was new to me and I’m so glad I made the recipe and tried it. Will definitely be added to the fall/winter meal rotation.
Hey Kristen! Thanks so much for taking the time to rate and review this recipe. It’s a great one to keep on rotation!
Absolutely Delicious & so Easy to Prepare. All Plant Based !!
Thanks Kim!! I am so glad that you enjoyed this recipe and found it easy to make! Thanks for the comment and rating!