How long does portobello chana masala [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can portobello chana masala [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make portobello chana masala [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does portobello chana masala [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is portobello chana masala [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

12.5K Views 10 years ago

Portobello Chana Masala
[Vegan]

GB By: Gin Butters

Author Bio

Wholesome plant-based versions of comforting dinners and desserts. Gin blogs at Eat Healthy Eat Happy. She loves... Read More

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Portobello Chana Masala [Vegan]

237

Dairy Free

Chana masala is one of the healthiest Indian dishes you can make. Because of the entree's heavy use of chickpeas, it is a nutritional powerhouse, packed with fiber, protein, and potassium. This recipe takes traditional masala and puts a twist on it by adding mushrooms and peanut butter. Yum!

Ingredients You Need for Portobello Chana Masala [Vegan]

2 tablespoons olive oil
3 teaspoons garam masala
2 teaspoons red curry powder
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
1 medium onion, sliced
1 large bell pepper, sliced
3 garlic cloves, minced
4 cups sliced portobello mushrooms
3 cups cooked, drained chickpeas
1 15-ounce can of diced, no-salt-added tomatoes
2 tablespoons peanut butter
1/2 teaspoon salt

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How to Prepare Portobello Chana Masala [Vegan]

Combine the oil and spices in a large saucepan or cooking pot. Let the spices bloom over low heat for about 5 minutes.
Raise the heat to medium and add the onion. Cook the onion for about 5 minutes, stirring often. Add roughly 1/4 cup water to deglaze the pan.
Add the pepper and cook 5 minutes, stirring often. Add another 1/4 cup water to deglaze.
Add the garlic and portobellos. Turn the heat down to medium-low and cook 5 minutes, stirring often.
Add the chickpeas, tomatoes, peanut butter, and salt. Stir to combine well. Cover, turn the heat to low and let everything heat through for 10 minutes, stirring occasionally.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.