Creamy Miso Leek & Lemon Chickpeas with Soy Glazed Mushrooms
- Prep
- 5m
- Cook
- 20m
- Total
- 25m
Ingredients
For 2
- 2 Leek, white + light green parts only, chopped
- 1/2 thumb Fresh ginger, minced
- 2 Garlic cloves, minced
- 1/2 Lemon zest, diced
- 1/2 Lemon juice
- 480 g Cooked chickpeas, if canned, drained
- 100 ml Vegetable stock
- 200 ml Unsweetened soy milk
- 4 tbsp Nutritional yeast
- 1 tbsp White miso paste
- 1 pinch Salt, to taste
- — Extra virgin olive oil, for cooking
- 1/2 White onion, diced
- 150 g Oyster mushrooms, sliced
- 1 tbsp Dark soy sauce
- — Sesame oil, for cooking
- — Sesame seeds
- 1 Spring onion, chopped
- 1-2 slices Toasted crusty sourdough, per person
Method
Notes
🌱 Plant Points: 11.25
🌾 For a GF option, swap soy sauce for tamari and ensure all other ingredients are certified GF.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Best served with toasted sourdough, quinoa or rice.
💡 Nutritional values are approximate and calculated per serving.
Nutrition
Approximate, per serving.
| Calories | 555 kcal |
| Fat | 19 g |
| Carbohydrates | 56 g |
| Fibre | 24 g |
| Protein | 31 g |