Mushroom and chickpea stroganoff 🍚 Mushroom stroganoff, but make it higher in protein with chickpeas and add rice to make it more satiating! Brown rice is one of my favorite grains, but to cut down on cooking time I love using @successrice boil-in-bag brown rice. It comes out perfectly cooked every single time and is so simple to make. INGREDIENTS This makes 2-3 servings 1 small yellow onion - finely sliced ~4 cups sliced mushrooms (I used a combo of shiitake and baby bella) 3 cloves garlic 1 tablespoon balsamic vinegar 1 tablespoon soy sauce or aminos 1 1⁄2 cups vegetable broth 1⁄3 cup tahini juice from 1⁄2 lemon 1⁄4-1 teaspoon salt (or to taste) 1⁄4 teaspoon black pepper 1⁄2 teaspoon oregano 2 tablespoons nutritional yeast 1⁄4 cup fresh chopped parsley 1 can chickpeas - drained +1 bag of cooked @successrice boil-in-bag brown rice INSTRUCTIONS 1. Heat a splash of oil in a deep skillet over medium heat. Add onions and cook for 10-20 minutes, until they have started to soften and caramelize. Note: If you are short on time you can cook the onions for 10 minutes, the longer they cook the more flavor they will impart. 2. Add mushrooms, garlic, soy sauce, and balsamic. Cook for about 8 minutes until mushrooms have softened. 3. Add all remaining ingredients to the pot, stir to fully combine. Bring to a simmer for about 5 minutes, until sauce has thickened. 4. Serve stroganoff over @successrice boil-in-bag brown rice and dig in. #veganrecipes #plantbasedfood #vegetarianrecipe #healthyfoods