Creamy & Vegan Chickpeas & Mushrooms

1 onion 3 garlic cloves 1 tsp. rosemary 1 tsp. thyme 1 tsp. soy sauce 3 cups mushrooms 1/2 cup vegan sour cream 2 cans chickpeas 1 cup chickpea liquid 1 1/2 cups vegetable broth 1 Tbsp, lemon juice


Collect 1 cup of aquafaba  - the liquid from a can of chickpeas.

Tip: Preheat the pan before dry frying the onions. This helps keep them from sticking.

Fry the onions until they soften (about 4 minutes).  Tip: If they start to stick add a little water.

Stir in garlic.

Add dried rosemary  & thyme.

Add sliced mushrooms.

Add soy sauce. Simmer until the mushrooms cook down and release their moisture.

Add your favorite  vegan sour cream  (or check out our  recipe.

Mix in 1 cup of aquafaba.

Stir in vegetable broth.

Let the mushrooms simmer in the sauce for 5 minutes.

Stir in 2 cans of drained chickpeas (about 3 cups.

Add lemon juice.

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Garnish with parsley.  Serve with rice, pasta, or mashed potatoes.