How To make Chick Pea & Mushroom Bake
112 1/2 g Chick peas (dried) or 300 g Chick peas (canned)
7 1/2 ml Lemon juice
Ground Black Pepper 2 1/2 ml Sunflower Oil
125 g Mushrooms
12 1/2 g Sunflower margerine
12 1/2 g Wholemeal flour
150 ml Water
12 1/2 g Soy cheese
12 1/2 g Breadcrumbs
Notes: Either Butter Beans or Chick Peas can be used in this recipe. Preparation: Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain. 1. Put the beans in a large greased ovenproof dish. 2. Add the lemon juice
and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add to the dish. 4. Heat the margerine in a non-stick saucepan and add the flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. 6. Pour over the chick peas/butter beans and mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven at 180C/350F/GM4 for 25 minutes.
Posted by Kaz Glover in Intercook
How To make Chick Pea & Mushroom Bake's Videos
Easiest and only mushroom recipe you need #mushrooms #cooking #vegan #vegetables
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
Garlic Mushroom Chicken Thighs
Garlic Mushroom Chicken Thighs is a quick throw together recipe all cooked in one pan! Low Carb/Keto approved.
RECIPE:
CHICKPEA VEGGIE LOAF RECIPE – VEGAN MEATLOAF - Nutfree | Vegan Richa Recipes
Chickpea Veggie Loaf Recipe
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Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Vegan Meatloaf for Thanksgiving and the holidays or any time. Easy and delicious. Vegan Recipe. Nut-free, Soy-free, Can be gluten-free.
Cook some veggies. Pulse the chickpeas and beans, add spices, shape and bake. You can also shape the mixture into fat balls or patties and bake. Use your favorite glaze or my spicy bbq sauce glaze. Serve with cranberry sauce or gravy, some mashed potatoes, other sides and the menu is done! I used up some leftover slices in tacos with guacamole and sprinkled with chipotle pepper.
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