Chickpea Stroganoff
Creamy, hearty, and brimming with flavor, Chickpea Stroganoff is a plant-based twist on the classic comfort food. This easy-to-make dish combines tender baby bella mushrooms, protein-packed chickpeas, and a luscious, savory sauce made with coconut milk, Dijon mustard, and a hint of soy sauce or tamari for a gluten-free option. Infused with smoky paprika and a touch of garlic, this stroganoff is as satisfying as it is wholesome. Perfectly served over egg noodles—or your favorite gluten-free pasta—it’s a quick and versatile meal ready in just 40 minutes. Whether you’re vegan, vegetarian, or simply seeking a nourishing dinner, this recipe delivers quintessential comfort with a modern, healthy upgrade! Keywords: Chickpea Stroganoff, vegan stroganoff, plant-based dinner, creamy mushroom sauce, easy comfort food recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup coconut milk (or heavy cream for non-vegan version)
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 15 ounces cooked chickpeas (drained and rinsed, if canned)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 12 ounces egg noodles (or wide pasta of choice, can be gluten-free)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are lightly browned.
Sprinkle the paprika and flour over the mushroom mixture. Stir well to coat evenly and cook for 1-2 minutes to remove the raw flour taste.
Pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 4-5 minutes.
Lower the heat and stir in the coconut milk, Dijon mustard, and soy sauce. Cook for another 2-3 minutes until the sauce is creamy and well combined.
Add the cooked chickpeas to the skillet and simmer for 5 minutes, allowing the flavors to meld together.
Taste the sauce and adjust seasoning with salt and black pepper as needed.
Serve the chickpea stroganoff over the cooked egg noodles, and garnish with freshly chopped parsley for a vibrant finish.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 6534 mg | 284% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 47.3 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 4167 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
