Marengo Bowl: Stew With Grilled Mushrooms, Chickpeas, and Hollandaise [Vegan, Gluten-Free]

• 3 tablespoons vegan mayonnaise
• 2 tablespoons unsweetened non-dairy milk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon ground turmeric
• Pinch cayenne
• Sea salt and ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, sliced thin
• 1 15-ounce can chickpeas, rinsed and drained
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 8 ounces Crimini or Button mushrooms, quartered
• 1 cup dry marsala or sherry
• 1 15-18 ounce can whole tomatoes, crushed by hand
• 1/2 cup water
• 1/2 cup sliced black olives
• 4 Trumpet (or King Oyster) mushrooms, trimmed and cut into 1/2-inch thick slices
• 2 teaspoons olive oil
• Cooked rice, as needed 2 tablespoons minced parsley.
• 2 tablespoons minced parsley

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