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Vegan Lentil Mushroom Stroganoff Recipe

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4.6 from 125 reviews

A creamy and hearty Lentil Mushroom Stroganoff that combines tender green lentils and sautéed cremini mushrooms in a smoky, savory sauce made with plant-based yogurt. Served over fettuccine pasta, this vegan dish is perfect for a comforting and nutritious meal.

Ingredients

Pasta

  • 8 oz fettuccine pasta

Lentils

  • 1 cup dry green lentils
  • 4 cups vegetable broth (divided)

Sauté Mixture

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced

Seasonings & Sauce

  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 cup unsweetened plant-based yogurt
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook Pasta: Prepare the fettuccine according to package instructions until al dente, then drain and set aside.
  2. Cook Lentils: Rinse the green lentils thoroughly. In a pot, combine lentils with 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook until tender, approximately 20-25 minutes. Drain any excess broth if necessary.
  3. Sauté Vegetables: Heat olive oil in a pan over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and sliced mushrooms, cooking further until the mushrooms are golden brown and tender.
  4. Add Lentils and Seasonings: Stir the cooked lentils into the pan with onions and mushrooms. Add soy sauce, smoked paprika, dried thyme, and the remaining vegetable broth. Let the mixture simmer gently for 5 minutes to meld the flavors.
  5. Finish Sauce: Remove the pan from heat and stir in the unsweetened plant-based yogurt until the sauce becomes creamy and well combined. Season with salt and pepper according to taste.
  6. Serve: Plate the cooked fettuccine and spoon the lentil mushroom stroganoff sauce over the top. Garnish with freshly chopped parsley and serve immediately for a comforting meal.

Notes

  • Rinse lentils well before cooking to remove impurities.
  • You can substitute fettuccine with any pasta of choice, such as egg noodles or tagliatelle.
  • Use vegetable broth that is low sodium if you want to control salt content.
  • Adjust the amount of smoked paprika and soy sauce to your taste preference.
  • To make the dish gluten-free, use gluten-free pasta and ensure soy sauce is gluten-free or substitute with tamari.

Find it online: https://mealsbykate.com/vegan-lentil-mushroom-stroganoff-recipe/