Chickpea Stroganoff

 Vegan

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This Chickpea Stroganoff is nice easy dish, full of flavour.

For a gluten-free option, use gluten-free spaghetti or rice.

Serves: 
4
Time: 
25 minutes: 10 minutes preparation, 10-15 minutes cooking
Gluten free
No nuts
No sesame
Reduced fat
Reduced sugar
Ingredients: 

1 large onion, chopped
225g/8oz mushrooms, chopped
30g/2 tbsp vegan margarine
4 tbsp vegetable stock or water
¼ tsp nutmeg, freshly ground
1 tbsp soya sauce
¼ tsp mustard powder plus 1-2 tsp Dijon mustard to taste if liked
455g/1lb cooked chickpeas OR 2 tins, rinsed and drained (each tin 440g)
2 tsp cider or wine vinegar
285g/10oz wholewheat noodles
200ml/7fl oz plain dairy-free yoghurt

Method: 

1. Put pan of water on for noodles.

2. Melt margarine and sauté vegetables until soft. Add stock, seasonings, chickpeas and vinegar. Cover and simmer on a low heat for about 10 minutes.

3. Meanwhile, cook noodles for 10-15 minutes until soft. Drain and rinse in cold water.

4. Add yoghurt to chickpeas mixture over lowest possible heat, stirring constantly without bringing to boil, until heated through.

5. Warm through noodles and spoon the stroganoff over them.

Your rating: None Average: 2.5 (2 votes)
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