Creamy chickpea and mushroom vegan stroganoff is a delicious dairy-free recipe that you can make in 45 minutes and includes homemade sour cream options using cashew cream or nut-free sunflower seed sour cream.
Chickpeas and mushroom recipes, like vegan tuna and mushroom casserole, are the ultimate comfort food. Another thing that makes this creamy mushroom stroganoff recipe so special is the tangy, creamy sauce that inspired that luscious Swedish meatball sour cream gravy sauce.
I developed this recipe with simple ingredients and easy cooking at the top of my list. It's my plant-based version of my mom's weeknight beef stroganoff. She was the queen of easy recipes and budget-friendly dinners.
Table of Contents
⭐ Why You'll Love This Recipe
- Easy prep using canned chickpeas and aquafba; the juice from the can gives the sauce a creamy texture.
- A delicious weeknight dinner with elegance for special occasions.
- Tangy vegan sour cream replaces traditional stroganoff ingredients, like white wine, for a dairy-free recipe you'll love.
- Like all my recipes, it's prepared without added olive oil or vegan butter.
📋 Recipe Ingredients
Mushrooms. I used chestnut mushrooms (baby bella), but this recipe is delicious with white button mushrooms. Add a few chopped cremini mushrooms or shiitake mushrooms for added meaty texture if desired.
Chickpeas. (garbanzo beans). Grab a couple of cans of chickpeas and reserve 1 ½ cups of the liquid (aquafaba). Aquafaba is a great thickening agent and a secret ingredient in oil-free hummus.
Vegan sour cream. I prefer homemade vegan sour cream for this recipe, but many plant-based varieties are available. Vegan cream cheese is the best substitute. Mix it with broth to thin it before adding it.
Soy sauce. For a little salty, umami flavor, soy sauce is perfect. The best substitutes are vegan Worcestershire sauce, miso paste, Dijon mustard, or a tablespoon of nutritional yeast. Use Tamari for a gluten-free version of this recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Chopped or frozen spinach or kale, add a bit of green and nutrition to mushroom stroganoff.
Make a meaty version of this recipe by substituting chickpeas for simmered tempeh crumbles. This is a throwback to my tempeh mushroom stroganoff recipe using leeks and different seasonings.
⏲️ Step-by-Step Instructions
Step 1: Heat a large skillet to medium heat. Cook the onions, garlic and herbs.
Step 2: Stir in the soy sauce and mushrooms. Stir until the mushrooms soften.
Step 3: Add the sour cream, aquafaba, and broth. Simmer the mushroom mixture for 10 minutes.
Step 4: Mix in the chickpeas and lemon juice. Heat through and adjust the seasonings.
🔪 Pro Tips
- Heat the skillet or saucepan before adding the onions. This helps keep them from sticking when you are cooking without oil.
- Cook the mushrooms until they release their moisture. Depending on the kind and age, some mushrooms will take longer than others.
🍴 Serving Suggestions
Serve creamy vegan mushroom stroganoff over cooked brown rice (I recommend brown basmati), pasta, or a vegan equivalent of wide egg noodles. A smattering of chopped fresh parsley is an easy garnish.
This is the kind of cozy meal that goes with a mixed green side salad with mustard maple dressing or chopped kale with Green Goddess avocado dressing.
💭 Frequently Asked Questions
Store chickpea and mushroom stroganoff in an airtight container in the refrigerator for 4 days, separate from cooked rice or noodles.
Chickpeas and mushrooms freeze well for up to 3 months. Cool it to room temperature and store it in a freezer-friendly container or bag.
The best way to thicken vegan stroganoff is to simmer it for a few minutes longer. If all else fails, mix a teaspoon of cornstarch or all-purpose flour with a little vegetable broth and stir it into the stroganoff.
A little coconut cream or full-fat coconut milk will give the sauce a rich texture. It could be used as a sour cream substitute. Coconut will be sweeter and less tangy than sour cream. Add extra lemon juice with ½ a teaspoon of apple cider vinegar to mimic a sour cream flavor.
🍲 More Creamy Vegan Recipes
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👩🏻🍳 Recipe
Creamy Chickpea and Mushroom Vegan Stroganoff
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Ingredients
Cashew Sour Cream
- ⅓ cup raw cashews
- 2 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- ⅛ teaspoon salt
- ¼ cup water
Vegan Stroganoff
- 1 medium onion - chopped
- 3 cloves garlic - minced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon soy sauce
- 3 cups mushrooms - sliced, 10 ounces/300 grams
- ½ cup vegan sour cream - see recipe for homemade
- 1 ½ cups vegetable broth
- 3 cups chickpeas (garbanzo beans) - 2 cans, drain and reserve 1 ½ cups liquid
- 1 tablespoon lemon juice
- ¼ cup parsley - chopped, optional
- Salt and black pepper to taste
Instructions
How to make cashew sour cream
- Add the cashews to a small bowl and cover them with boiling water. Soak for 15 minutes.
- Drain and rinse the cashews, then add all the ingredients to a blender. Blend until smooth. Add a little more water if the mixture is gritty.
How to make vegan stroganoff
- Heat a large skillet or large saucepan to medium heat. Then add the onions and cook for 2-3 minutes to soften them. Stir them frequently.
- Stir in the garlic, rosemary, and thyme. Add the soy sauce and the mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and soften.
- Add ½ a cup of vegan sour cream, 1 cup of aquafaba, and 1 ½ cups of vegetable broth. Lower the heat and simmer the sauce for 10 minutes, stirring often.
- Mix in the chickpeas and lemon juice. Simmer for another 3-4 minutes.
- Taste and add more lemon juice or salt and pepper if desired.
Video
Notes
- Prep time includes making sour cream. For more options, see my recipe for cashew sour cream or make nut-free sunflower seed sour cream.
- Store chickpea and mushroom stroganoff in an airtight container in the refrigerator for 4 days, separate from cooked rice or noodles.
- Chickpeas and mushrooms freeze well for up to 3 months. Cool it to room temperature and store it in a freezer-friendly container or bag.
- If the sauce is too thin after adding the chickpeas, let it simmer for another 5 minutes. If it's still too thin, mix a teaspoon with a little broth or aquafaba and stir it into the sauce.
Nutrition
Nutritional information is an estimation only.
Karen
This is a brilliant recipe. The sauce is amazing! I will probably do something with the chick peas next time OR let it sit longer so the flavors seep into the chick peas. Thanks!
Denise
I am so glad you liked it. There's definitely something about that sauce for sure... If you wanted to sub out the chickpeas, you could use something like bulgur. That would be the texture of mince. Something to consider. Thanks for letting me know that you tried it and like it. 🙂
GTO
I was very thankful to find your recipe. I literally googled "chickpeas and mushrooms" (because that's all I had in the cupboard) and was able (with minor modifications) to whip up this delicious dish. Thank you. 🙂
Denise
Yahoo! So happy you found this recipe - we love the creamy comfort. It's also wonderful over mashed potatoes. Thanks for the comment - it is appreciated.
Alysta
Happy to have found your site when googling "creamed chickpeas." Will look forward to trying this and others. Thanks!
Denise
Hi, I hope you enjoy the creamed chickpeas - healthy decadence. Let me know if you have any questions or recipe requests. Cheers 🙂
Olivia
Delicious! A small notification I made was putting orzo in while the sauce was simmering, which was fantastic!
Denise Perrault
So happy you like this recipe and orzo is a great call! I'd not thought of that, but next time I'm definitely going to try it. Thanks for leaving a comment - it's appreciated. 🙂
Tess
Tastes amazing. I used regular sour cream. Topped quinoa with this and had salmon and avocado on the side. Such a great balance
Denise Perrault
Happy to hear you enjoyed this recipe. Thanks for the kind comments. 🙂