Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms
Different flavors and textures make this Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms a really satisfying meal. You get a hearty umami-packed miso orzo paired with sweet and spicy chickpeas plus savory oyster mushrooms that also gives this recipe an extra bite and meaty texture. This recipe is easy to put together and requires 1 pan (or pot) plus an oven or air fryer to cook the chickpeas!
Ingredients
GOCHUJANG CHICKPEAS
- 1 can cooked chickpeas (200 g drained)
- 2 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp gochujang
- 1 tbsp maple syrup
- 2 cloves garlic minced
- Sesame oil to finish
TERIYAKI MUSHROOMS
- 5.2 oz fresh mushrooms of choice (I used oyster mushrooms)
- 1/2 tbsp neutral oil
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 to 1 tbsp soy sauce adjust to taste
- 1.5 to 2 tsp sugar adjust to taste
- 1/2 tsp dark mushroom soy sauce optional for color
MISO ORZO
- 1 tbsp vegan butter
- 1 small shallot diced
- 6 cloves garlic minced
- 1.5 tbsp white miso paste
- 1.5 cups uncooked orzo or risoni (160 g)
- 3 cups low sodium vegetable broth or water with vegetable bouillon (see notes)
- Salt to taste
- Juice from 1/2 lemon or more depending on desired acidity
Instructions
GOCHUJANG CHICKPEAS
- Drain the chickpeas from the liquid. You can keep the aquafaba or other recipes!
- Wash the chickpeas. Drain the water and place on a kitchen towel to pat dry.
- In an oven safe pan or regular skillet over medium heat, heat the oil. Add the chickpeas. Add in the salt - season to taste. Mix in the gochujang or Korean chili paste. Mix well. Place the skillet in the oven and bake at 375F for 15 minutes. Flip the chickpeas halfway through cooking.
- Mix the maple syrup and garlic in the chickpeas. Bake for another 6-7 minutes at 375F or until lightly crisp around the edges. Finish with sesame oil.
TERIYAKI MUSHROOMS
- Break apart the oyster mushrooms. If using other mushrooms, you can also slice these.
- Heat the same pan or skillet over medium heat. Once hot, add the oil.
- Add the mushrooms and lay them out on the pan. Allow the mushrooms to cook down until lightly brown on both sides.
- Pour the sake, mirin, soy sauce, and sugar. Add the dark mushroom soy sauce, if using, for color.
- Cook the mushrooms for 2-3 minutes or until the sauce reduces and starts to thicken from the sugar. Taste the mushrooms and feel free to season more, if needed.
- Turn off the heat.
MISO ORZO
- Heat a skillet over medium heat. Once hot, melt the vegan butter.
- Sauté the shallot and garlic until aromatic, 1-2 minutes.
- Add the white miso paste. Add in the orzo.
- Pour the vegetable broth. Mix well.
- Allow the orzo to come to a simmer until it starts to boil. Mix every 1-2 minutes.
- The orzo will slightly thicken from the starches as it cooks down.
- Taste the orzo and season with salt, to taste.
- Once the orzo is al dente or cooked to your liking, turn off the heat. Finish with the lemon juice.
- Mix well. Serve while hot.
TO ASSEMBLE
- You can opt to fold in the gochujang garbanzos and teriyaki mushrooms or top these over the cooked orzo.
- Garnish with chopped chives, if desired. Enjoy this while hot!
Notes
BROTH OR VEGETABLE BOUILLON
- I like to use Edward and Son's Low Sodium Vegetable Cubes. I use 1 and dilute it in 3 cups hot water.
NUTRITIONAL INFO
Serving: 1serving | Calories: 621kcal | Carbohydrates: 95g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Sodium: 823mg | Potassium: 613mg | Fiber: 10g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 4mg
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