makes 4 servings
2 cups cooked or 1 can chickpeas, drained and rinsed
1/4 cup julienned sun-dried tomatoes (see notes at the end)
1 Tablespoon nutritional yeast (I used Bob's Red Mill gluten-free)
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 Tablespoon dried oregano
1 Tablespoon tamari (I used San-J gluten-free tamari)
2 Tablespoons red wine vinegar
6 - 8 mushrooms, thickly sliced
1/2 a medium zucchini, quartered and sliced
4 cups packed spinach, coarsely chopped (see notes at the end)
To your health and happiness,
Beans and Rice
Notes:
1. I used sun-dried tomatoes that were already cut into strips. If you can't find them pre-cut, soak the whole dried tomatoes in enough hot water to cover for about 5 minutes, just long enough to soften slightly, before cutting. Don't soak for too long as you will lose a lot of the flavour into the soaking water.
2. I used about half a 227 gram / 8 ounce bag of pre-washed spinach.