Mushroom Stroganoff
Serves 410 mins prep20 mins cook
A delicious vegan Mushroom Stroganoff made with chickpea pasta, sautéed mushrooms, and a creamy soy sauce blend, perfect for a plant-based meal.
0 servings
What you need
tbsp olive oil
tsp paprika
tsp onion powder
tbsp chickpea flour
cup vegetable broth
cup soy creamer
bunch fresh parsley
cup baby spinach
tsp garlic powder
tsp dried thyme
clove garlic clove
oz mushroom
tsp salt & pepper
box chickpea
Instructions
1: Cook the Banza chickpea pasta according to package instructions. 2: In a large pan, heat olive oil over medium heat. 3: Add the diced onion and minced garlic, sauté until softened. 4: Add sliced mushrooms and cook until they release moisture and are golden. 5: Stir in paprika, dried thyme, garlic powder, and onion powder. 6: Add chickpea flour to the pan and cook for a minute. 7: Pour in vegetable broth and bring to a simmer. 8: Stir in soy creamer and baby spinach, and cook until spinach is wilted. 9: Season with salt and pepper to taste. 10: Serve warm, garnished with chopped fresh parsley.View original recipe