Description
A velvety, dairy-free plant-based stroganoff made with lentils and mushrooms for umami-rich flavor and hearty texture. Served over noodles, this budget-friendly recipe is creamy, satisfying, and perfect for busy weeknights.
Ingredients
1 cup brown or green lentils, rinsed
8 oz (225g) mushrooms, sliced
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp dried thyme
Salt and black pepper, to taste
4 cups vegetable broth
1/2 cup vegan sour cream or unsweetened coconut milk
12 oz (340g) pasta of choice
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat a large skillet over medium heat. Add olive oil, then sauté onion and garlic until fragrant (3-4 minutes).
Add mushrooms and cook until browned and tender (8-10 minutes). Stir in nutritional yeast, paprika, thyme, salt, and pepper.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer 5 minutes.
Toss cooked lentils into the skillet and stir well. Remove from heat and let cool slightly.
Blend the mixture with an immersion blender until smooth and creamy. If using a regular blender, transfer in batches and return to the pan.
Stir in vegan sour cream or coconut milk for added smoothness.
Cook pasta according to package instructions. Toss with the lentil mushroom sauce and garnish with parsley.
Optional: Top with nutritional yeast or a drizzle of olive oil for extra richness.
Notes
For a nut-free version, substitute coconut milk for the vegan sour cream.
Use any firm mushroom variety (shiitake, cremini, or portobello) for best texture.
Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
Add steamed spinach or kale for extra greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg