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Chickpea + Mushroom Miso Stroganoff
Stroganoff is one of the ultimate comfort foods. Mushrooms bring that deep, savoury flavour, the chickpeas make it properly filling, and the miso and mustard give the sauce a tang that keeps everything balanced.
Ingredients
Ingredients
- olive oil
- mushrooms, thinly sliced (see tips)
- onion, peeled + thinly sliced
- garlic cloves, peeled + thinly sliced
- paprika
- tomato purée
- plain flour
- low-salt vegetable stock
- silken tofu
- apple cider vinegar
- white miso paste
- English mustard
- basmati rice
- Tenderstem broccoli
- jars of chickpeas, drained
- fresh parsley, chopped
Method
- 1
Drizzle a little oil into a large frying pan over a medium heat. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until golden and any excess moisture has cooked off. Transfer to a plate and set aside.
- 2
Return the pan to the heat and add another small drizzle of oil if needed. Add the onion and cook for 8-10 minutes, stirring regularly, until soft and caramelised.
- 3
Add the garlic and paprika and cook for 1-2 minutes until fragrant.
- 4
Stir in the tomato purée and cook for 1 minute, then add the flour and cook for another minute, stirring constantly.
- 5
Gradually pour in the stock, stirring well to avoid any lumps.
- 6
Add the tofu, vinegar, miso paste and mustard to a measuring jug. Blend until completely smooth using an immersion blender (alternatively, blend in a separate blender), then pour the creamy mixture into the pan and stir to combine. Season lightly with salt and pepper.
- 7
Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until thickened but still nicely saucy.
- 8
Meanwhile, cook the rice according to the packet instructions and boil the broccoli until just tender. Cover and set aside.
- 9
Stir the chickpeas, cooked mushrooms and most of the parsley into the sauce and cook for another minute to warm everything through. Remove from the heat.
- 10
To serve, spoon the rice into bowls, top with the stroganoff and broccoli, and finish with the remaining parsley.
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Community reviews
Rated 4.5 out of 5 from 11 reviews
- ruth
“very easy recipe. looking forward to tasting it”
- Shawn B.
“Suoer delicious sauce! very good! We served it with some vegan Parmesan on top and some vegan sausages on the side.”
- Tan T. Ra Khan
“Extra delicious on the loose side, I’m with Ben on this one. Umami profile goes a touch higher with a tiny bit of msg, but very convenient over rice (always a staple!).”
- Rosie
“So tasty!! Gorgeous flavour and the recipe was very easy to follow.”