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.