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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Miso mushrooms with chickpeas and kale

October 14, 2020 by Ania - 16

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Hello and apologies for going quiet on social media and not replying to comments for a few days, but I have been caked in sanding dust and covered in paint splatters. No, I am not at some fancy art class, I wish. This is much less fun. When we decided to leave the drizzly British shores for sunny Greece several years ago, I became an accidental landlady. I loved my little flat and I was really sad to hand it away to a couple of strangers but it was that or not going to Greece, which I am totally glad we did.

So my tenants moved out this Saturday and I’ve been in a bit of a mental hell hole since then. There is so much to do and so little time (despite what many people may think I do have a job) and there are so many fires (metaphorical, thankfully) to put out that I was getting really overwhelmed and my anxiety was through the roof.

Luckily, I have the ever pragmatic and philosophical Duncan, my lovely mom who offered some words of comfort and zen (as she has become a bit of a zen master in her old age), another landlady who owns the flat above mine and several kind friends who allowed me to vent my frustration and offered emotional support. I am on day two of my grand redecoration project and things seem a little easier. I got less done than I was hoping to but still moved things forward a fair amount. As a treat, I walked down to my local high street in search of a good mop (turns out my hoover did not survive the new owners) and to do some food shopping. Even though it sounds lame and it was drizzling the whole way, I really enjoyed looking around and doing something other than cleaning, caulking, sanding, painting on repeat – you get the picture.

Once I have made a bit more progress, I plan to see several of my friends while I am here and I am really looking forward to it, as I have not seen them in years! I also look forward to revisiting my old hangouts as much as possible given that it is a pandemic after all and I hope to be back in Bristol in 3 weeks at the latest. It is incredible how long these things take. Duncan is joining me at weekends, bringing useful stuff and his good sense of humour, both of which are very appreciated. And helping out, which is even better. I look forward to us strolling through London in the evenings and reminiscing about many many happy years we spent here. I still love this city for its vibrancy and its tolerance, especially so right now (as I am in the process of applying for a settled status and the ‘computer says no’ type of process is already fraying all my goodwill).

So anyhow, this is one of the dishes I made in anticipation of this recipe development hiatus. It’s easy and quick to make, tasty, nutritious and makes for a fantastic weekday dinner. It simply marries some of my favourite things together: mushrooms, miso, chickpeas, green leafy veg (cos they are antioxidant powerhouses). It’s suitably seasonal and can be made in advance too. I hope it will make one of your weekday dinners better.

PS: If you make my miso mushrooms with chickpeas and kale, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

miso mushrooms ingredients

miso mushrooms pan

miso mushroom portion

5.00 from 5 votes
Print
  • serves: 2
  • prep: 10 min
  • cooking: 30 min

Ingredients

  • 30 ml / 2 tbsp olive oil
  • 300 g / 10½ oz mushrooms (I used a mixture of chestnut and shiitake), quartered
  • 1 large banana shallot or small onion, finely diced
  • 2-3 garlic cloves, finely diced
  • a few fresh thyme springs
  • 6 lacinato kale leaves, de-stemmed
  • 1 tbsp white miso paste
  • approx. 1½ cups cooked chickpeas + ½ cup aquafaba
  • salt and pepper
  • lemon zest and juice
  • a dash of smoked paprika
  • pinch of chilli flakes (I used Turkish chilli, pul biber)
  • cooked rice, pearl barley or crusty bread, to serve

Method

  1. Heat up 2-3 tsp of oil in a large (I used stainless steel) frying pan.
  2. Add chopped mushrooms to the pan. Fry them for a few minutes until browned, stirring frequently.
  3. Add shallots, garlic and thyme leaves, the pan may need a touch more oil at this point, and sauté them until shallots become translucent and garlic soft and fragrant. Be sure to stir often.
  4. Next add chopped kale, sauté for a few minutes.
  5. Finally add miso dissolved in a bit of water so that it doesn’t clump in one place, chickpeas and their liquid.
  6. Allow everything to bubble for a few seconds, season with salt (if needed, miso delivers quite a lot of salt), pepper, lemon juice, zest, smoked paprika and chilli if using.
  7. Serve with rice or other grain (pearl barely works really well) or good quality bread like sourdough, toasted if liked. I topped mine with a dollop of almond ricotta.

Notes

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Rachel Lewis says

    October 14, 2020 at 8:04 pm

    Thanks Ania I really love your recipes and I love the stories of your life, I relate to your perceived challenges and I appreciate you sharing your anxieties. Thank you it’s appreciated. Personally I have reached a personal tipping point with the Pandemic, our personal freedom being eroded and mental health suffering, so I take my solace where I can and lazy cat kitchen is a place of hope and comfort for me. Thank you xxx

    Reply
    • Ania says

      October 15, 2020 at 12:58 am

      Aw, thanks so much for your kind words, Rachel! I’m glad that my ramblings are helpful and relatable. I understand completely, this is really difficult time on so many levels, things seem to be so out of whack that it’s hard not to be affected by it. I’m the same, I stopped reading the papers and I avoid news as I cannot cope with the gloom and the feeling of helplessness sometimes. I’m delighted to hear that my small corner of the internet is your happy place and I hope you’ll feel better soon. x Ania

      Reply
  2. betty rossi says

    October 14, 2020 at 8:44 pm

    Can I use dried mushrooms in this recipe?

    Reply
    • Ania says

      October 15, 2020 at 12:51 am

      Hi Betty,

      I don’t think they will work as well, they are not that nice to eat unless chopped very small (in fillings) or blended (in soups). They will provide plenty of flavour, but not the texture you’ll enjoy, I don’t think. Ania

      Reply
  3. Andy says

    October 17, 2020 at 6:23 pm

    A lovely dish, really unique flavours. Perfect for autumn!

    Reply
    • Ania says

      October 17, 2020 at 6:45 pm

      Thanks Andy, I am glad you enjoyed it! Ania

      Reply
  4. Home says

    October 18, 2020 at 1:37 am

    I made this last night and it was a big hit with my family (two teenage girls and husband). Everyone requested this recipe be a weekly meal. I used fresh spinach instead of kale and it was delish! I look forward to making this more.

    Reply
    • Ania says

      October 20, 2020 at 12:10 am

      Aw, thanks so much!! So lovely to hear that this recipe has turned out to be such a hit with your entire family. And many thanks for taking the time to review – much appreciated. Ania

      Reply
  5. Amanda Gillson says

    October 19, 2020 at 7:47 am

    Hi Ania
    I have just finished making your Miso mushrooms with Chickpea and Kale and it looks, smells and most importantly tastes absolutely amazing. I know my family are going to love it. This one will definitely become a family favourite. Thank you so much.
    I started getting your recipes about 6 weeks ago and have made several and they have all been fantastic. I look forward to seeing your new recipes each week.
    Kind regards, Amanda

    Reply
    • Ania says

      October 20, 2020 at 12:07 am

      Thank you so much for your kind words, Amanda – it really warms the cockles of my heart (as they say here in the UK) and I hope you will continue to enjoy my recipes. Ania

      Reply
  6. Hami says

    October 19, 2020 at 10:08 am

    Beautiful recipe! Loved the flavours. Very savoury and satisfying.

    Reply
    • Ania says

      October 19, 2020 at 11:55 pm

      Great to hear that you enjoyed it, Hami! Thank you for taking the time to review as well – much appreciated. Ania

      Reply
  7. Claire Baldwin says

    October 19, 2020 at 4:57 pm

    This looks delicious and I’m excited to try it but I’m a little confused about the cooking time. In my head, I can’t see cooking this taking 30 minutes without everything being really mushy. How long are you simmering everything for?

    Reply
    • Ania says

      October 19, 2020 at 11:53 pm

      Hi Claire,

      It’s a dish that you build up in slowly so mushrooms take a while to brown, then onions and garlic take a while to soften so depends on the pan you use, I would say that it is not unlikely to take 20-30 from start to finish. Hope this helps! Ania

      Reply
  8. Molly says

    November 11, 2020 at 3:18 am

    This was my first time trying one of your recipes and it did not disappoint! I served it over RightRice for extra protein. So yummy!

    Reply
    • Ania says

      November 11, 2020 at 12:48 pm

      Great to hear! Thanks for taking the time to let me know that you enjoyed it, Molly! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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