Vegan Bowl with Charred Asparagus and Glazed Mushrooms
Ingredients
Charred asparagus
- asparagus, trimmed
- optional small amount of oil
- fresh lemon
- Bragg organic sprinkle herb and spices seasoning or dried herbs of choice
- salt
Oil-free hummus
- 1-15 oz can chickpeas or 1-1/2 cups cooked chickpeas
- 1/3 cup aquafaba from can or cooking water
- 2 garlic cloves
- 1/3 cup tahini
- 3-4 tablespoons fresh lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- additional bean liquid as needed
- salt
Soy glazed mushrooms
- 3/4 pound crimini or white mushrooms, sliced 1/4 inch thick
- 1.5 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons sriracha
- 2 teaspoons maple syrup
Preparation
Heat a cast iron or heavy skillet on high. Optionally add a small amount of oil. Add trimmed asparagus in a single layer and cook until lightly charred, about 2 minutes, without moving. Continue cooking for about 5 minutes until crisp-tender and evenly charred. Remove from heat, let sit for a minute, then toss with a squeeze of fresh lemon and seasoning or dried herbs, and add salt to taste.
For the hummus, in a high-speed blender, blend chickpeas, aquafaba, garlic, tahini, lemon juice, chili powder, paprika, and cumin on high. Add more bean liquid if needed and adjust seasoning and salt to taste.
For the mushrooms, slice mushrooms into 1/4 inch thick pieces. Mix tamari, sriracha, and maple syrup together. Sauté mushrooms until they start to brown, then add the sauce mixture and sauté for another minute until it starts to stick to the pan.
Assemble the bowl by combining the charred asparagus, hummus, and soy glazed mushrooms in a bowl and serve.
