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Easy Chickpea and Vegetable Stroganoff [Vegan, Gluten-Free]

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Make pasta night exciting with this simple stroganoff made from chickpeas, meaty mushrooms, and other flavorful veggies cooked in a savory tomato sauce. From start to finish, it takes about 20 minutes – and you can't beat that! Not only is this dish easy and delicious, it is also a great option for weekday meal prep!

Easy Chickpea and Vegetable Stroganoff [Vegan, Gluten-Free]


  • 2 onions, chopped
  • Fresh garlic (as much as you like)
  • 1 zucchini, chopped
  • 10-15 mushrooms, sliced
  • 3 red bell peppers, sliced
  • 1/2 head of broccoli, broken into florets and chopped
  • Oregano, to taste
  • Salt and pepper, to taste
  • A splash of water, as needed
  • 1 1/2 portions tomato sauce
  • 3 cups, plus 2 3/4 tablespoons unsweetened non-dairy milk
  • A dash of vegetable bouillon powder
  • 2 1/2 cups cooked chickpeas
  • Pasta of your choice (gluten-free, grain-free, etc…)


  1. In a large pot, sauté the onions, garlic, zucchini, mushrooms, bell peppers, and broccoli with water, oregano, salt, and pepper. Cook until slightly softened.
  2. Add the tomato sauce, non-dairy milk, and bouillon powder. Finally, add the chickpeas and stir to combine. Let cook fo about 5 minutes before serving with pasta.





Minimalist recipes — less is always more! I am minimalist vegan Jenny Mustard – fashion blogger, food vlogger, and design lover. I have a lifestyle blog, Jenny Mustard, it's dedicated to sharing anything I find interesting about life in general, and my own lifestyle in particular – vegan food, fashion, health, interior design, architecture, travel, product design, beauty, etc. and basically all things minimalistic.



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