Vegan butter melted with sage and thyme. Poured over mushrooms and chickpeas then roasted until brown.
Preheat the oven to 375 degrees(F).
In a small sauce pan or skillet, add the vegan butter, the sage and the thyme.
Heat on medium, stirring until the butter has melted.
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.
Sprinkle with a few pinches of salt and pepper and toss again. Spread out evenly in a single layer.
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.
Sprinkle with a bit more salt and pepper if needed.
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.