Mushroom Chick-pea Bake

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* Exported from MasterCook *

 

Mushroom Chick-pea Bake

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons corn oil

1 small onion -- minced

2 tablespoons all-purpose flour

1 cup vegetable stock

1 cup soy milk

2 tablespoons low-sodium tamari

1 pound mushrooms -- sliced

2 cups cooked or canned chick-peas -- drained

2 cups cooked brown rice

salt and freshly ground pepper

1/2 cup dried bread crumbs

1/2 cup grated soy mozzarella cheese

1/2 teaspoon paprika

 

Preheat the oven to 350F. Lightly oil a shallow baking dish or spray with

nonstick cooking spray and set aside. Heat the oil in a small saucepan over

medium heat. Add the onion and cook 5 minutes to soften. Whisk in the flour

and cook 3 minutes, stirring constantly. Add the stock and bring to a boil.

Reduce the heat, add the soy milk and tamari, and continue stirring for 2

minutes. In a bowl, combine the mushrooms, chick-peas, and rice. Add the sauce

and mix well. Season with salt and pepper to taste. Spread the mixture in the

prepared baking dish and sprinkle evenly with the bread crumbs, soy cheese, and

paprika. Bake 30 minutes, or until heated through.

 

 

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Per serving: 189 Calories (kcal); 7g Total Fat; (31% calories from fat); 6g

Protein; 27g Carbohydrate; trace Cholesterol; 280mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0