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Completely different flavors and textures make this Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms a very satisfying meal. You get a hearty umami-packed miso orzo paired with candy and spicy chickpeas plus savory oyster mushrooms that additionally offers this recipe an additional chew and meaty texture. This recipe is simple to place collectively and requires 1 pan (or pot) plus an oven or air fryer to cook dinner the chickpeas!

3 COMPONENTS TO THIS DISH

• Miso orzo – so easy however with a kick of umami and trace of acidity from a squeeze of lemon juice!
• Gochujang chickpeas – candy and spicy with a slight crunch!
• Teriyaki mushrooms – oyster mushrooms cooked down in a savory-sweet sauce that provides an additional chew to the dish!

INGREDIENTS YOU’LL NEED

GOCHUJANG CHICKPEAS

TERIYAKI MUSHROOMS

MISO ORZO

• 1 tbsp vegan butter
• 1 small shallot diced
• 6 cloves garlic minced
• 1.5 tbsp white miso paste
• 1.5 cups raw orzo or risoni (160 g)
• 3 cups low sodium vegetable broth or water with vegetable bouillon (see notes)
• Salt to style
• Juice from 1/2 lemon or extra relying on desired acidity

STEPS

FOR THE GOCHUJANG CHICKPEAS

• Drain the chickpeas from the liquid. You possibly can maintain the aquafaba or different recipes!
• Wash the chickpeas. Drain the water and place on a kitchen towel to pat dry.
• In an oven protected pan or common skillet over medium warmth, warmth the oil. Add the chickpeas. Add within the salt – season to style. Combine within the gochujang or Korean chili paste. Combine properly. Place the skillet within the oven and bake at 375F for quarter-hour. Flip the chickpeas midway via cooking.
• Combine the maple syrup and garlic within the chickpeas. Bake for one more 6-7 minutes at 375F or till evenly crisp across the edges. End with sesame oil.

SAUTÉ THE TERIYAKI MUSHROOMS

• Break aside the oyster mushrooms. If utilizing different mushrooms, you can even slice these.
• Warmth the identical pan or skillet over medium warmth. As soon as scorching, add the oil.
• Add the mushrooms and lay them out on the pan. Enable the mushrooms to cook dinner down till evenly brown on either side.
• Pour the sake, mirin, soy sauce, and sugar. Add the darkish mushroom soy sauce, if utilizing, for coloration.
• Prepare dinner the mushrooms for 2-3 minutes or till the sauce reduces and begins to thicken from the sugar. Style the mushrooms and be at liberty to season extra, if wanted.
• Flip off the warmth.

COOK THE MISO ORZO

• Warmth a skillet over medium warmth. As soon as scorching, soften the vegan butter.
• Sauté the shallot and garlic till fragrant, 1-2 minutes.
• Add the white miso paste. Add within the orzo.
• Pour the vegetable broth. Combine properly.
• Enable the orzo to come back to a simmer till it begins to boil. Combine each 1-2 minutes.
• The orzo will barely thicken from the starches because it cooks down.
• Style the orzo and season with salt, to style.
• As soon as the orzo is al dente or cooked to your liking, flip off the warmth. End with the lemon juice.
• Combine properly. Serve whereas scorching.

TO ASSEMBLE OR SERVE

• You possibly can choose to fold within the gochujang garbanzos and teriyaki mushrooms or prime these over the cooked orzo.
• Garnish with chopped chives, if desired. Take pleasure in this whereas scorching!

MORE RECIPES YOU’LL LOVE

In search of extra vegan recipes?

You may get a replica of my cookbook, Vegan Asian!

When you crave vegan-friendly variations of traditional Asian dishes, this cookbook is filled with Southeast and East Asian dishes impressed by these I grew up having fun with at residence and people I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and the whole lot in between, the recipes on this will take your palate on a scrumptious meals journey throughout Asia, and hopefully maintain you coming again for extra!

Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms