Vegan Lentil Mushroom Stroganoff Recipe
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.
- 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
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
- Cook Pasta: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Cook Lentils: In a separate pot, cook the dry green lentils according to package instructions until tender. Drain and set aside.
- 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.
- 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.
- Add Seasoning: Stir in soy sauce, smoked paprika, and dried thyme, mixing well to coat the mushrooms and onions evenly with the spices.
- 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.
- 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.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Serve: Spoon the lentil mushroom stroganoff over the cooked fettuccine pasta evenly.
- 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
