Chickpea Mushroom Stroganoff

Servings: 4 | 40 minutes | 350 kcal

Stroganoff is a traditional Russian dish typically made with sautéed beef in a sour cream sauce. This vegan spin on the classic dish replaces the meat with protein-packed chickpeas and nutrient-dense mushrooms, making it a delicious plant-based alternative.

This recipe was inspired by a vegan' love for hearty, satisfying meals that don't compromise on flavor. It was developed as a way to not only enjoy the comforting taste of stroganoff but to also provide a nutritious and environmentally friendly option.

Ingredients

1 cup canned chickpeas, drained and rinsed
2 cups button mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 cup vegan sour cream
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon soy sauce
1 cup vegetable broth
1 tablespoon cornstarch
1 tablespoon water
salt and black pepper to taste
1 tablespoon fresh parsley, chopped

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook for 3-4 minutes until the onion becomes translucent and tender.
Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they begin to brown.
Stir in the chickpeas, Dijon mustard, paprika, soy sauce, and vegetable broth, then bring to a simmer.
In a small bowl, combine the cornstarch and water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
Remove the skillet from heat, then gently stir in the vegan sour cream.
Serve the Vegan Chickpea Mushroom Stroganoff over cooked pasta or rice. Garnish with fresh parsley.