This mushroom and chickpea stroganoff is a creamy, mustardy vegetarian stroganoff that is a lovely homage to the classic beef stroganoff recipe.
I love a good beef stroganoff recipe, but lately, I just haven’t been craving meat as much. I decided to riff on that and make a vegetarian version. Since I didn’t want to lose the protein you get from beef, I added a can of chickpeas to the stroganoff. You could also use a plant-based protein, like seitan or crumbled tofu.
Where I deviate from recipes I’ve seen online is with the addition of Dijon mustard. Many of the Russian recipes I’ve seen for stroganoff include mustard–either powdered or a spoonful of whole-grain mustard–in the sauce. Many (not all!) American recipes–think the classic Betty Crocker cookbook–omit the mustard. Growing up, we never included mustard in the sauce, but I strongly encourage you to add a spoonful! Either two teaspoons of Dijon or whole-grain or go with ½ teaspoon mustard powder. I think you’ll love the zippy tang it adds to the sauce, and it really complements the creaminess.
The other deviation of mine is the addition of lemon juice at the end. Lemon juice works like a charm to counter the creaminess of the sauce.
How to make this vegetarian mushroom and chickpea stroganoff recipe:
The best part of this recipe? It comes together in a flash! The most time-consuming part of the recipe is slicing all the mushrooms. Once that’s done, you cruise through the rest of the recipe.
Here’s how you make it:
- Step 1: Fry up the onions and mushrooms. Fry until the mushrooms deepen in color.
- Step 2: Bloom those spices! Melt some butter and season with thyme, paprika, and garlic powder.
- Step 3: It’s roux time! Sprinkle some flour on top, and then whisk in water or vegetable broth until smooth and creamy. Add mustard, Worcestershire sauce (use vegetarian Worcestershire sauce to keep this recipe vegetarian!), and the chickpeas. Bring to a boil and then simmer for about 20 minutes.
- Step 4: Cook up the egg noodles! Drain and then transfer the noodles to a big serving bowl.
- Step 5: Finish the stroganoff! Temper sour cream by adding a few spoonfuls of the hot broth to a bowl of sour cream and then pour it back into the pot. Finish with lemon juice and fresh parsley.
Now it’s time to eat! Pour the stroganoff sauce over the egg noodles and serve the platter at the table with additional lemon wedges. It’s so good and so perfect for a Meatless Monday recipe!
Mushroom and Chickpea Stroganoff
- Large pot
- 1 tablespoon neutral oil
- 1 onion, peeled, halved, and thinly sliced
- 1 pound cremini mushrooms, sliced
- 2 tablespoons butter
- 1 teaspoon dry thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 tablespoons flour
- 2 cups water or vegetable broth
- 2 teaspoons Dijon mustard
- 2 tablespoons vegetarian Worcestershire sauce or use regular Worcestershire if you don't keep vegetarian
- 15- ounce can chickpeas, drained
- ¾ cup sour cream
- 16 ounces wide egg noodles
- ½ cup loosely packed parsley, minced
- ½ lemon, juiced; cut the other half of the lemon into wedges and reserve for serving
- Salt and pepper
Cook the onions and mushrooms:
- Heat neutral oil in a wide pot over medium heat. Add the onion and cook for 5–7 minutes until it softens. Add the mushrooms and continue cooking, stirring often, for 8–10 minutes to brown the mushrooms. Season with salt and pepper.
Bloom the spices:
- Melt the butter into the pot and add the thyme, paprika, and garlic powder. Cook for 1 minute until fragrant.
Simmer the stroganoff:
- Sprinkle the flour over the vegetables and toss to coat. Cook for 1–2 minutes.
- Add a ladle of the water or broth and stir after adding to create a slurry. Continue adding the water in increments, stirring after each addition, until all the liquid has been incorporated. Stir in the Dijon mustard, Worcestershire sauce, and chickpeas. Bring to a boil and then reduce heat and simmer for 20 minutes. Taste and add salt and pepper as needed.
Cook the egg noodles:
- Boil the egg noodles in salted water according to package instructions. Drain and transfer to a large serving bowl.
Finish the stroganoff:
- Taste the stroganoff and add salt and pepper if needed. Pour the sour cream into a small bowl and add a few big spoonfuls of the stroganoff to the sour cream to temper it. Stir until combined. The sour cream should be warm to the touch.
- Pour the sour cream mixture into the pot and add the parsley and lemon juice. Simmer for 5 minutes. Turn off the heat.
- Spoon half the mixture over the cooked egg noodles and toss to coat. Pour the remaining sauce on top and serve with lemon wedges. Enjoy!