Miso Mushrooms with Crispy Chickpeas & Vegan Cashew Ricotta

Miso Mushrooms with Crispy Chickpeas & Vegan Cashew Ricotta

This savoury dish is perfect to cozy-up with on a chilly evening. The rich flavours of thyme, garlic and miso coat the mixture of mushrooms, kale and chickpeas. Pair with a loaf of toasty bread or rice for a heartier meal.

Time To Make: 45 minutes
Serves: 2–3

Directions: 

1. Preheat the oven to 350ºF. Line a baking tray with parchment paper.
2. Drain the liquid from a can of chickpeas then rinse with water and gently pat dry with a clean towel. Place the chickpeas on the baking tray and add toss with the oil, garlic powder and pepper. Roast for 25 minutes, stirring once halfway, or until golden and crispy.
3. Prepare the vegan ricotta. Soak the cashews in a bowl of hot water for at least 20 minutes. Set aside.
4. Finely chop the red onion and garlic. Thinly slice the mushrooms. Remove the stems from the kale and finely chop. Whisk 1 tbsp of brown miso paste with a splash of water together in a small bowl.
5. Heat 1–2 tsp oil in a large frying pan over medium heat.   Add the onion and garlic and cook for a few minutes.  Add in the mushrooms, thyme and chili flakes. Cook a few minutes then stir in the miso mixture and cook about 5 minutes. Add a splash of water if the mushrooms start to stick to the pan. Add the kale and continue cooking until the mushrooms are golden and the kale is slightly crisp. Season with salt and pepper to taste.
6. At this point, the chickpeas should be done roasting. Decrease the heat to low and stir the chickpeas into the mushroom mixture. Continue cooking for a few minutes to let the flavours meld. Remove from heat.
7. Prepare the cashew ricotta. Drain the water from the cashews. Add the cashews, lemon juice and water to a high-speed blender. (A cup-sized blender works best for this, if you have one.) Blend until smooth. The mixture should be thick, but if you are having trouble blending, add a splash more of water.
8. To serve, pair the dish with a side of toasty bread or rice, if desired. Top with the cashew ricotta and a sprinkle of lemon zest. Store any leftovers separately in the fridge.

Robin is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy! https://www.greenseggsandyams.com/ IG: @greeneggsandyams