This Chickpea Rice just Hits Different!

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami flavor while being lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

Preheat the oven to 375°F.

Rinse and drain a 400 ml can of chickpeas and place into a large mixing bowl.

Add 1 teaspoon smoked paprika, season with salt and pepper, and about 1 tablespoon of avocado oil to the chickpeas. Toss to coat.

Transfer the chickpeas to a baking tray lined with parchment paper.

Dice about 170 g of king oyster mushrooms and place into the same mixing bowl.

Add 90 g of diced smoked tofu to the mushrooms. If you cannot find smoked tofu, you can substitute it with extra firm tofu.

Toss to coat the mushrooms and tofu with the residual seasoning, then transfer to the baking tray and spread it out evenly.

Bake in the oven for 30 minutes.

In the meantime, add 1 and 1/2 cups of short grain rice to a sauté pan and rinse it two to three times to get rid of excess starch.

Add 1 and 1/2 cups of water and 1 tablespoon of miso paste to the rice.

When the water begins to bubble, give the miso paste and rice a little stir. Do not worry about completely dissolving the miso paste.

Cover and cook on medium-low heat for 15 minutes.

Chop about 4 sticks of green onions and set aside.

Make a sauce by combining 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of plant-based oyster sauce, 1 tablespoon of smoky spicy chili oil, and 1 teaspoon of black vinegar. Stir and set aside.

After 15 minutes, turn the heat off and let the rice steam for another 10 minutes.

Add the fresh green onions and the baked veggies to the rice.

Pour in half the sauce and give it a mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens