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Vegan Herb Butter Roasted Mushrooms and Chickpeas
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Vegan butter melted with sage and thyme. Poured over mushrooms and chickpeas then roasted until brown.

Course: Main Course, Side Dish
Servings: 4
Calories: 303 kcal
Author: Lauren Hartmann
Ingredients
  • 1/3 Cup Vegan butter, I used Earth Balance
  • 2 Tablespoons Fresh sage, chopped
  • 2 Tablespoons Fresh thyme, just the leaves
  • 10 Ounces Baby bella mushrooms, sliced
  • 8 Ounces Shiitake mushrooms, sliced
  • 2 Cans(15oz. each) Chickpeas (garbanzo beans), drained and rinsed
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375 degrees(F).

  2. In a small sauce pan or skillet, add the vegan butter, the sage and the thyme.

  3. Heat on medium, stirring until the butter has melted.

  4. Spread the mushrooms and chickpeas on a large sheet pan. Then pour the melted butter and herbs over the mushrooms and chickpeas. Toss to coat everything well.

  5. Sprinkle with a few pinches of salt and pepper and toss again. Spread out evenly in a single layer.

  6. Roast for 15 minutes, remove from the oven, toss and spread back out. Roast for another 10-15 minutes or until the mushrooms and chickpeas are nice and brown.

  7. Sprinkle with a bit more salt and pepper if needed.

  8. Serve over grits(pictured), polenta, mashed potatoes, cauliflower mash, salad, or as a side dish. I like to drizzle with more herb butter or agave syrup.

Nutrition Facts
Vegan Herb Butter Roasted Mushrooms and Chickpeas
Amount Per Serving
Calories 303 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Sodium 132mg6%
Potassium 524mg15%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 3g3%
Protein 16g32%
Vitamin A 886IU18%
Vitamin C 6mg7%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.