Recipes

Quick & Easy Veggie Cooking

Chickpea Stroganoff Easy Vegan Cooking
Serves 4

25 minutes: 10 minutes preparation, 10-15 minutes cooking

• 1 large onion, chopped
• 225g/½lb/4 cups mushrooms, chopped
• 30g/1oz/2 tbsp vegan margarine
• 4 tbsp vegetable stock or water
• ¼tsp nutmeg, freshly ground
• 1 tsp soya sauce
• ¼tsp mustard powder
• 455g/1lb/2½ cups or 2 tins (440g/14-16oz each) chickpeas
• 2 tsp cider or wine vinegar
• 285g/10oz/2 cups wholewheat noodles
• 200ml/1/3pt/¾ cup yoghurt
• 500g/1lb 2oz noodles

1. Put pan of water on for noodles.
2. Melt margarine and sauté vegetables until soft.
3. Add stock, seasonings, chickpeas and vinegar.
4. Cover and simmer on a low heat for about 10 minutes.
5. Meanwhile, cook noodles for 10-15 minutes until soft. Drain & rinse in cold water.
6. Add yoghurt to chickpeas mixture over lowest possible heat, stirring constantly without bringing to boil, until heated through.
7. Warm through noodles.
8. Serve stroganoff over cooked noodles.