Vegan Herb Butter Roasted Mushrooms and Chickpeas
Vegan butter melted with sage and thyme. Poured over mushrooms and chickpeas then roasted until brown.
Servings: 4
Calories: 303kcal
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
- 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.
Nutrition
Calories: 303kcal | Carbohydrates: 8g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Sodium: 132mg | Potassium: 524mg | Fiber: 3g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg