Mouthwatering Russian Vegan Lunch: Chickpea Shiitake Stroganoff on Wild Rice Pilaf

Allergens

N/A

Ingredients

• 1 cup raw wild rice
• 2 cups water
• 1 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb shiitake mushrooms, sliced
• 1 3/4 cups canned chickpeas, drained and rinsed
• 1 1/2 cups unsweetened almond milk
• 1/2 cup vegan sour cream
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low and cover. Simmer until the rice is tender and has absorbed all the water, about 45 minutes. Fluff with a fork and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
3. Add the garlic and shiitake mushrooms to the skillet. Cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
4. Stir in the chickpeas, almond milk, vegan sour cream, soy sauce, salt, and pepper. Bring the mixture to a simmer and cook for another 5 minutes, or until slightly thickened.
5. To serve, divide the wild rice pilaf between two plates and spoon the stroganoff on top. Garnish with fresh parsley and enjoy!

Chef’s Insight

To intensify the umami flavor, consider adding a splash of tamari or coconut aminos to the sauce.

Notes

This recipe is designed for a visually stunning and mouthwatering vegan Russian lunch.