Chickpea scramble

By monica2282

Ingredients

• 1 (15 ounce) can chickpeas, drained
• 2 tablespoons tamari (I use low sodium)
• 1/2 teaspoon Tabasco, to taste
• 2 tablespoons nutritional yeast
• 1/2 yellow onion, chopped
• 1/2 cup white mushrooms, chopped
• 1-2 tablespoons non-hydrogenated margarine (I use Earth Balance)
• 1 clove garlic, diced, optional
• 1 red bell pepper, sliced
• 1/2 cup frozen corn
• 2 cups cooked brown rice
• 2-3 tomatoes, chopped
• 2 teaspoons non-hydrogenated vegan sour cream (I use Tofutti)
• salt and pepper, to taste

Preparation

Step 1

1. Mash chickpeas in a bowl with the tamari, Tabasco, and nutritional yeast. Set aside.

2. Saute onion and mushroom (and garlic, if using) in margarine for 3-5 minutes on medium heat, covered.

3. Add bell peppers, chickpea mash, and corn. Cover and cook about 3 minutes.

4. Add rice, tomatoes, and sour cream and stir everything together. Cover and cook until everything is piping hot. Season, to taste.

Serves: 2-3, Preparation time: 10-15 minutes
'