Creamy Chickpea and Mushroom Vegan Stroganoff
Creamy chickpea and mushroom vegan stroganoff is a simple and delicious dairy-free recipe that you can make in 45 minutes with my easy homemade sour cream.
Servings: 6
Calories: 191kcal
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
Calories: 191kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 668mg | Potassium: 374mg | Fiber: 5g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg