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Mushroom & Chickpea Stroganoff

A delicious vegan main dish, rich and creamy and so simple to prepare. Watch our video showing how easy it is to make. Ideally family evening meal. It will also freeze well so perfect for batch cooking.

Mushroom & Chickpea Stroganoff

Overview

Serves 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

 

What’s Good About It?

A delicious all in one pan dish providing plenty of protein and fibre to keep blood sugar levels balanced through the day. Mushrooms are also a good source of antioxidants, copper, beta glucans, B vitamins and potassium.

Did You Know?

Adding chickpeas is an easy way to increase the protein and fibre in this dish. You could use butterbeans instead or pan fried tofu pieces too.

Ingredients

1tbsp olive oil
1 onion chopped
1/2 tsp smoked paprika
1/2 tsp dried basil leaves
pinch of chilli flakes
1/2 tsp garlic powder
1/2 tsp onion powder
2 garlic cloves chopped
1/2 tsp Dijon mustard
1tbsp nutritional yeast flakes
400g-500g mixed mushrooms sliced
1 can (400g) chickpeas, drained and rinsed
200ml soy cream
100-200ml vegetable stock
2tbsp cornflour mixed with a little water
large handful of baby spinach leaves
Seasoning to taste
To accompany: cooked rice or cauliflower rice

Instructions

 

 

  1. Heat the oil in a large saute pan and fry the onion until soft. Add the spices and mustard and saute for another minute.
  2. Tip in the mixed mushrooms and fry for 2-3 minutes to soften.
  3. Add the chickpeas and stir well.
  4. Pour in the soy cream and mix well. Bring the mixture to a gentle simmer stirring all the time.
  5. Add the vegetable stock and the cornflour mixture. Simmer for a couple of minutes to thicken the sauce.
  6. Stir in the spinach leaves and cook for a minute until the leaves have wilted.
  7. Season to taste.
  8. Serve over cooked rice or cauliflower rice for a lower carb option.

 

Nutrition per serving (without rice)  210kcal, Fat 10.7g, Carbohydrates 15.4g, Protein 10.1g

 

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