Stir fry. In a saucepan, stir fry the onions, half of the mushrooms, and garlic in oil on medium heat.
14 ounces mushrooms, 4 shallots, 1 tablespoon avocado oil, 3 garlic cloves
Add chickpeas and herbs. Add the saffron and herbs, immediately followed by the garbanzo beans.
15 ounces chickpeas, 1 teaspoon rosemary, ½ teaspoon saffron
Add the remaining mushrooms. Add the rest of the mushrooms cut in different shapes (this will contribute to better textures in every bite).
14 ounces mushrooms
Add stock. Add the vegetable stock, salt, and pepper.
1 cup vegetable stock, 1 ½ teaspoon sea salt, 1 teaspoon black pepper
Add vegan cheese. When creamy, add the cheese, which will melt in about a minute.
7 ounces vegan mozzarella cheese, or vegan brie
Serve. Serve immediately.