Crispy pulled mushroom, kale and chickpea bowls from Soph's Plant Kitchen: Delicious High Protein Recipes to Fuel You for Life (page 146) by Sophie Waplington

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute white onion for shallot, and sourdough bread for grains.

  • Kattancock on May 20, 2026

    I have to admit I was skeptical while making this but it's definitely more than the sum of its parts. I could see increasing the onion and garlic, maybe even doubling. I did my sauce with the immersion blender and it's fine but I think it would be worth using a high speed for the extra creaminess. As for serving size I might say there are four, it's a lot of chickpeas!

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