Confession: I have never had beef stroganoff before. However, I have had mushroom stroganoff before and I love it. However, mushrooms alone do not have enough protein so I added chickpeas to it and viola you have a delicious and satiating plant based meal. This Vegan Mushroom and Chickpea Stroganoff is a great plant based alternative to beef stroganoff.
This stroganoff is so good. It uses tahini for creaminess. I also love the rich nutty flavor that the tahini imparts. I served this recipe over rice because I was not in a pasta mood, but it would also go great over pasta. Once you try this recipe you will be making it again and again.
Let's get into the recipe.
This high in protein vegan stroganoff is
- easy to make
- made with healthier ingredients
- plant based, gluten free and dairy free
- full of fiber
- perfect for dinner or lunch
Instructions to make vegan tahini stroganoff
- Heat a splash of oil in a deep skillet over medium heat. Add onions and cook for 10-20 minutes, until they have started to soften and caramelize. Note: If you are short on time you can cook the onions for 10 minutes, the longer they cook the more flavor they will impart.
- Add mushrooms, garlic, soy sauce, and balsamic. Cook for about 8 minutes until mushrooms have softened.
- Add all remaining ingredients to the pot, stir to fully combine. Bring to a simmer for about 5 minutes, until sauce has thickened.
- Serve stroganoff over rice or with your favorite pasta. Dig in and enjoy.
Ingredients for vegan mushroom stroganoff over rice
- onion
- mushrooms
- garlic
- vegetable broth
- tahini
- parsley
- soy sauce
- balsamic vinegar
- nutritional yeast
- tahini
Substitutions
- Chickpeas - can be subbed with white beans
- Parsley - can be subbed with basil
Other vegan dinner recipes
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Vegan Mushroom and Chickpea Stroganoff
This Vegan Mushroom and Chickpea Stroganoff is the perfect vegan meal.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 3 1x
- Category: dinner
- Method: stove top
Ingredients
This makes 2-3 servings
- 1 small yellow onion - finely sliced
- ~4 cups sliced mushrooms (I used a combo of shiitake and baby bella)
- 3 cloves garlic
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce or aminos
- 1 ½ cups vegetable broth
- ⅓ cup tahini
- juice from ½ lemon
- ¼-1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- 2 tablespoons nutritional yeast
- ¼ cup fresh chopped parsley
- 1 can chickpeas - drained
+1 cup rice or cooked pasta of choice
Instructions
- Heat a splash of oil in a deep skillet over medium heat. Add onions and cook for 10-20 minutes, until they have started to soften and caramelize. Note: If you are short on time you can cook the onions for 10 minutes, the longer they cook the more flavor they will impart.
- Add mushrooms, garlic, soy sauce, and balsamic. Cook for about 8 minutes until mushrooms have softened.
- Add all remaining ingredients to the pot, stir to fully combine. Bring to a simmer for about 5 minutes, until sauce has thickened.
- Serve stroganoff over rice or with your favorite pasta. Dig in and enjoy.
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