Ingredients
2 cups Chickpeas, cooked (split chickpeas preferred)
3 cups Baby bella mushrooms, diced
2 tbsp Quinoa flour
1 tbsp Kamut flour
3 tbsp Spelt flakes
2 Plum tomatoes, diced
1/2 Large onion, diced
1/2 Red & green bell pepper, diced
2 cups Alkaline barbecue sauce
1/8 tsp Cayenne pepper
1 tsp Sea salt
1 tbsp + 2 tps Onion powder
Directions
- In a large bowl combine mushrooms, spelt flakes, chickpeas, quinoa and kamut flours, 1 tbsp onion powder, 1/2 tsp sea salt and toss. Let sit for 10 minutes.
- In the meantime, to a pot medium high heat add grapeseed oil and onions. Let cook until translucent, about 3 minutes.
- Add bell peppers, 2 tsp onion powder, cayenne & 1/2 tsp sea salt. Let cook for another 5 minutes.
- Add the mushroom mix and cook on medium high heat for 7 minutes.
- Add tomatoes, toss and cook for 2 minutes.
- Add barbecue sauce, turn heat to medium and cook to desired thickness.
