Chickpea Mushroom Stroganoff Dream: Vegan, Rich, & Comforting!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 lb cremini mushrooms, sliced (450g)
- 4 cloves garlic, minced
- 1 cup cooked chickpeas, drained and rinsed (200g)
- 1 cup vegetable broth (240ml)
- 1/2 cup plant-based cream cheese or cashew cream (120g)
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- Salt to taste
- Cooked pasta or mashed potatoes, for serving
Directions:
1. Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are browned and softened, about 8-10 minutes more.
2. Stir in cooked chickpeas, vegetable broth, nutritional yeast, Dijon mustard, and dill. Season with salt and black pepper to taste.
3. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.
4. Stir in plant-based cream cheese until melted and the stroganoff is creamy.
5. Serve hot over cooked pasta or mashed potatoes. Garnish with fresh dill or parsley, if desired.
Preparation Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour | Calories per Serving: Approximately 440 calories per serving (stroganoff and pasta/potatoes, serving size varies) | Number of Servings: 6 servings
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