Mushroom and Chickpea Stroganoff

There’s something deeply restorative about creamy, savoury dishes that bring you back to centre. This vegan stroganoff is one of those meals — full of rich, umami flavour from mushrooms, balanced by the gentle creaminess of coconut milk and the heartiness of chickpeas. It’s a bowl of quiet grounding — a reminder that comfort can be both nourishing and light.

You will need (serves 3-4):

• Olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 300g mushrooms, sliced

• 400g tin chickpeas, drained and rinsed

• 270ml coconut milk

• 200–250ml vegetable stock

• 1 tsp Old Bay seasoning

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 tbsp chopped parsley (half for cooking, half for garnish)

• Cooked rice, to serve

Method:

1. Heat a drizzle of olive oil in a large pan over medium heat.

2. Add the chopped onion and a pinch of salt. Sauté for 3–4 minutes until soft and translucent.

3. Stir in the garlic and cook for another minute until fragrant.

4. Add the sliced mushrooms along with the Old Bay seasoning and paprika. Cook for 5–7 minutes, allowing the mushrooms to brown slightly and release their flavour.

5. Deglaze the pan with a splash of vegetable stock, scraping up any caramelised bits from the bottom.

6. Add the remaining stock, chickpeas, coconut milk, salt, pepper, and half the chopped parsley. Stir well.

7. Reduce the heat and simmer gently for 10–20 minutes, until the sauce thickens and becomes creamy.

8. Taste and adjust seasoning if needed.

9. Serve warm over fluffy rice, garnished with the remaining parsley.

Mindful Moment

Before you sit down to eat, take a slow, grounding breath. Feel the weight of the bowl in your hands, the warmth of the food, the gentle scent of herbs and spices. Let this be a reminder that simple, whole ingredients can create deep nourishment — for body and mind alike.

You might quietly say to yourself:
“I am grounded, nourished, and at ease.”

This meal is your pause — your moment of calm at the end of a full day.

For more mindfulness around food and stress, listen to the De-stress episode from The Seeds You Water podcast.