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Vegan Lentil Mushroom Stroganoff

Creamy Vegan Lentil Mushroom Stroganoff for Cozy Nights

This Vegan Lentil Mushroom Stroganoff is a delicious, comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fettuccine Pasta Gluten-free options work well too.
For the Stroganoff
  • 1 cup Green Lentils Cook until tender but not mushy.
  • 2 tbsp Olive Oil Can substitute with avocado or vegetable oil.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 8 oz Cremini Mushrooms Consider shiitake or a mix for extra depth.
  • 2 tbsp Soy Sauce Use tamari for gluten-free.
  • 1 tsp Smoked Paprika Regular paprika for milder taste.
  • 1 tsp Dried Thyme Fresh thyme offers a brighter flavor.
  • 1 cup Vegetable Broth Homemade broth provides richer flavor.
  • ½ cup Unsweetened Plant-Based Yogurt Ensure it's unsweetened.
  • to taste Salt and Pepper Adjust to taste for optimal flavor.

Equipment

  • large pot
  • Medium saucepan
  • large skillet

Method
 

Step-by-Step Instructions
  1. Cook fettuccine pasta in salted water according to package directions until al dente, about 8-10 minutes. Reserve a cup of pasta water and drain.
  2. Rinse and drain green lentils, then simmer in a medium saucepan covered with water for 20-25 minutes until tender. Drain excess water.
  3. Heat olive oil in a large skillet, add chopped onion, and sauté for about 5 minutes until translucent.
  4. Add minced garlic and sliced mushrooms to the skillet. Cook for 8-10 minutes until mushrooms are golden brown.
  5. Stir in soy sauce, smoked paprika, and dried thyme. Cook for 2 minutes to meld flavors.
  6. Pour in vegetable broth and let it simmer for about 5 minutes.
  7. Reduce heat to low, fold in cooked lentils and plant-based yogurt. Stir for 3-5 minutes.
  8. Adjust seasoning with salt and pepper; add reserved pasta water for desired consistency and serve over pasta.
  9. Garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 650mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For best flavor, brown mushrooms well and mix in yogurt off the heat to prevent curdling.

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