1: Cook the Chickpea Bucatini according to package instructions.
2: In a skillet, heat the olive or avocado oil over medium heat.
3: Add the diced tomatoes and cook until softened.
4: Stir in the mushrooms, basil, minced garlic, oregano, crushed red pepper, thyme, salt, and black pepper.
5: Once everything is combined and cooked, add the coconut sugar and balsamic vinegar.
6: For the wet batter, mix chickpea flour and spring water until smooth.
7: In another bowl, combine the panko, garlic powder, oregano, salt, and black pepper for the dry batter.
8: Coat the cooked Bucatini with the wet batter followed by the dry batter.
9: Top the dish with fresh parsley/basil and vegan parmesan cheese before serving.
