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Chickpea & Mushroom Stroganoff

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

25-30 minutes

10-15 minutes preparation, 10-15 minutes cooking

Serves: 4

Chickpea & Mushroom Stroganoff

A nice easy dish, full of flavour. Like all stews, it's better made the day before - but don't add the lemon juice until the last minute.

We like it served with either steamed broccoli, French beans or a big spicy-leaved salad (watercress, rocket etc) 

Gluten-free
Use GF spaghetti or rice noodles

Soya-free
Replace plain soya yoghurt with 200ml tinned coconut milk with a dash or lemon juice - OR use coconut vegan yoghurt, eg Coyo
Replace soya sauce with a tsp or two of yeast extract mixed with hot water - or half a green Oxo or equivalent crumbled in

Picture courtesy of Julia's Vegan Kitchen 

Ingredients: 

  • 1 medium red onion, chopped
  • 225g/8oz mushrooms - preferably chestnut - chopped into chunks (ie not too small)
  • 30g/2 tbsp vegan margarine OR 2 tbsp mild olive oil
  • 4 tbsp vegetable stock or water
  • ¼ tsp nutmeg, freshly ground
  • 1 tbsp soya sauce
  • ¼ tsp mustard powder plus 1-2 tsp Dijon mustard to taste if liked
  • 455g/1lb cooked chickpeas OR 2 tins, rinsed and drained 
  • 285g/10oz wholewheat noodles or spaghetti OR GF option (see above)
  • 200ml/7fl oz plain dairy-free yoghurt
  • 2 tbsp lemon juice, added just before serving (zest the lemon first and set aside for garnish)
  • Garnish: lemon zest and spring onions or chives

Method: 

1. Put pan of water on for noodles.

2. Melt margarine/oil and sauté vegetables until just soft. Add stock, seasonings and chickpeas. Cover and simmer on a low heat for about 10 minutes.

3. Meanwhile, cook noodles for 10-15 minutes until soft. Drain and rinse in cold water.

4. Add yoghurt to chickpeas mixture over lowest possible heat, stirring constantly without bringing to boil, until heated through. If you want to blend part of the sauce, remove it from the pan and do it now. Then return it to the pan and heat through. Add the lemon juice now also and stir through.

5. Warm through noodles and spoon the stroganoff over them, adding the lemon zest and herbs as garnish.

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We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

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