Shiitake mushrooms, hearty greens, and protein-packed chickpeas are simmered in a creamy, plant-based miso sauce.
AuthorStephanie McKercher, RDN
2tablespoonsgrapeseed oilor oil of choice
½cupsliced red onion
5ouncessliced shiitake mushrooms(2 cups)
1poundkale,chopped, or greens of choice (6 cups)
1cupcooked chickpeas(drain and rinse if canned)
3cupsplain Silk Oat Yeah Oatmilk
½teaspooncrushed red pepper(omit or reduce for a milder flavor)
Optional for serving:
Cooked farroor grain of choice
Fresh basil leaves
Sesame seeds(black and white)
Add grapeseed oil to a large, preheated skillet over medium-high heat. Stir in sliced onion and cook 5 minutes, or until translucent. Stir in garlic, shiitake mushrooms and kale, and cook 5 minutes, or until the mushrooms turn brown and the kale is wilted.
Stir in chickpeas, Oatmilk, and crushed red pepper. Reduce heat to low and cook, stirring occasionally, 15 minutes, or until sauce is reduced.
Turn off heat. Ladle ¼ cup of sauce liquid into a bowl. Whisk with miso paste and pour the mixture back into the skillet and stir.
Serve with cooked farro (or grain of choice), fresh basil, and sesame seeds if desired.
This recipe originally appeared on GratefulGrazer.com.