Creamy coconut milk, chickpeas and plenty of spices, make this vegan chickpea stroganoff taste just as good as the original beef stroganoff.

I am using red lentils in this recipe to bulk out the sauce. As original beef stroganoff is made with beef that will bulk out any dish.

How to make vegan chickpea stroganoff

Dice and saute your onions until soft and then add in tomato puree spices and red lentils. Cook out until the tomato puree becomes oily. This is a super tip I learnt from a chef friend to get the most of the flavour from the tomato puree.

Add the chickpeas, including the faba water and let simmer under a lid until almost all water is gone. Add coconut milk and passata, stir and simmer again for another 20 minutes.
Serve on a bed of rice.

For more information and detailed measurement for all ingredients, see the recipe card below.

Spices

Coconut milk is quite sweet, so you need to balance your flavours by adding in more spices than you normally would in a stroganoff. Taste as you go along but do let the spices cook together properly before adding more. If you end up with a too spicy dish then add more coconut milk or passata to even out the flavours again.

Substitutes

I add red lentils to this dish to bulk it out and add another source of protein. If you prefer you can use another bean or legume to bulk out the dish such as broad beans, black beans and yellow or green lentils.

Freezable

This dish is perfect to freeze. I would freeze the sauce and the rice separately, mainly to use them at different time if needed. I like to have options of main dishes and sides in the freezer. To combine when needed. Freeze in an airtight container for no more than three months.

Defrost during the day in the fridge or leave in your lunch box to defrost until lunch time when you can reheat it in the microwave or on the stove top.

Variations

Try some of my other vegan suitable recipes, perfect if you are doing veganuary and need some more inspiration throughout the month. Such as my Vegan peanut butter chickpea curry or why not try my couscous salad with pickled vegetables. Another favourite is my shredded Teriyaki tofu.