Vegan Australian Lunch: Mushroom Stroganoff with Crispy Chickpeas and Quinoa Pilaf

Allergens

None

Ingredients

• 2 cups button mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp coconut oil
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1/4 cup nutritional yeast
• 2 tsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Begin by heating coconut oil in a large skillet over medium heat. Add the onions and garlic, sauteing until translucent. Next, add the sliced mushrooms and cook until tender. Pour in the vegetable broth and almond milk, bringing the mixture to a simmer. Stir in nutritional yeast, seasoning with salt and pepper as desired. In a separate pan, heat olive oil over medium high heat. Add chickpeas to this pan, cooking until crispy. Set aside. Meanwhile, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside. To plate, place a generous portion of the quinoa pilaf in the center of a dish, followed by spooning the creamy mushroom stroganoff over it. Top with a handful of crispy chickpeas and a sprinkle of fresh parsley.

Chef’s Insight

The textures and flavors in this recipe create a satisfying, vegan-friendly lunch that brings Australia to your table.

Notes

Serve with a side salad for added nutrients and color.