After seeing all the “Marry Me Chicken” variations out there, I’m convinced the real secret to a great vegan stew is coconut milk. It makes this one simple, rich, and seriously good.
🍄🟫 Creamy Mushroom Chickpea Soup 🥣 Full recipe below and in the PlantHabit app 📱 5 plant groups in one meal 🌿 🧅 Ingredients: – 2 Tbsp olive oil – 8 oz mushrooms, sliced – 1 medium yellow onion, chopped – 1 tsp salt – 1 can (15 oz) chickpeas, rinsed and drained – 3 cups veggie broth – 1 tsp Italian seasoning – 1 can (13.5 oz) light coconut milk – 2 Tbsp lemon juice – 2 cups spinach or kale 🍞 To Serve: – 4 slice whole-grain bread, toasted – 0.25 tsp chipotle chili flakes (optional) ✅ STEPS 1. Heat the olive oil in a large pot over medium-high. 2. Add the mushrooms, onion, and salt. Cook until the mushrooms release moisture, 4–5 minutes. 3. Stir in the chickpeas, veggie broth, and Italian seasoning. Bring to a boil. 4. Reduce heat and simmer for 6–8 minutes to blend flavors. 5. Stir in the coconut milk and lemon juice. Adjust salt and pepper to taste. 6. Add the spinach and let it wilt, 1–2 minutes. 7. Serve warm with whole grain toast. Garnish with chili flakes, if using. 📝 NOTES – Kale holds it’s color better if you want a photogenic green pop. – Save a few cooked mushrooms for garnish. – Slice a little toast into croutons for garnish. 👉 Follow for more tasty, balanced, plant-based recipes 🌱 #plantbased#plantbasedrecipes#plantbasedtiktok#plantbaseddiet#veganrecipes
