Vegan Lentil Mushroom Stroganoff Recipe

Introduction

The Perfect Vegan Lentil Mushroom Stroganoff is a creamy, comforting dish that brings together tender lentils and savory mushrooms in a rich sauce. This plant-based twist on a classic stroganoff is easy to make and full of satisfying flavors, perfect for a cozy dinner any night of the week.

Ingredients

• 8 oz fettuccine pasta
• 1 cup dry green lentils
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup vegetable broth
• 1 cup unsweetened plant-based yogurt
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. Step 2: In a pot, cook the green lentils according to package instructions until tender. Drain and set aside.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
4. Step 4: Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are golden brown.
5. Step 5: Stir in soy sauce, smoked paprika, and dried thyme, coating the mushrooms evenly.
6. Step 6: Pour in the vegetable broth and simmer for 5 minutes.
7. Step 7: Reduce heat and stir in the cooked lentils and plant-based yogurt. Simmer gently until heated through.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve the lentil mushroom mixture over the cooked fettuccine pasta.
10. Step 10: Garnish with fresh parsley before serving.

Tips & Variations

• For extra depth of flavor, sauté the mushrooms until they release all their moisture and start to caramelize.
• You can substitute cremini mushrooms with button mushrooms or portobello for a different texture.
• Use coconut yogurt or cashew-based yogurt if you prefer a creamier sauce.
• Add a splash of white wine with the vegetable broth for an elevated taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of vegetable broth or water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, although green lentils hold their shape well, brown lentils can also work. Avoid red lentils as they tend to become mushy.

Is this dish gluten-free?

The recipe as written uses fettuccine pasta, which typically contains gluten. To make it gluten-free, substitute with gluten-free pasta of your choice.

Vegan Lentil Mushroom Stroganoff Recipe

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★★★★★

4.8 from 94 reviews

A hearty and creamy vegan lentil mushroom stroganoff made with tender green lentils, sautéed cremini mushrooms, and a flavorful plant-based yogurt sauce, served over fettuccine pasta. This comforting dish is perfect for a nutritious and satisfying meal that’s entirely plant-based.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 8 oz fettuccine pasta

Lentils

• 1 cup dry green lentils

Main Sauce

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup vegetable broth
• 1 cup unsweetened plant-based yogurt
• Salt and pepper to taste

Garnish

• Fresh parsley, chopped, for garnish

Instructions

1. Cook Pasta: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Cook Lentils: In a separate pot, cook the dry green lentils according to package instructions until tender. Drain and set aside.
3. Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
4. Cook Garlic and Mushrooms: Add minced garlic and sliced cremini mushrooms to the skillet and cook until mushrooms are golden brown and have released their moisture, about 8 minutes.
5. Add Seasoning: Stir in soy sauce, smoked paprika, and dried thyme, mixing well to coat the mushrooms and onions evenly with the spices.
6. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5 minutes to blend flavors.
7. Combine Lentils and Yogurt: Reduce the heat to low. Stir in the cooked lentils and the unsweetened plant-based yogurt gently, warming through without boiling to prevent curdling.
8. Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as needed.
9. Serve: Spoon the lentil mushroom stroganoff over the cooked fettuccine pasta evenly.
10. Garnish: Sprinkle freshly chopped parsley on top before serving for a fresh, vibrant finish.

Notes

• Ensure lentils are cooked until tender but not mushy to maintain texture.
• Use unsweetened plant-based yogurt to avoid altering the savory flavor of the sauce.
• For gluten-free option, substitute pasta with gluten-free noodles.
• Smoked paprika adds depth, but you can adjust quantity to taste or use regular paprika.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: vegan lentil stroganoff, mushroom stroganoff, plant-based stroganoff, vegan pasta recipe, lentil mushroom sauce, dairy-free stroganoff