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Chickpea Scramble

What you need: 

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

What you do: 

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.

Preparation Time: 
10-15 minutes
Cooking Time: 


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