Why Make This Recipe
Lentil Mushroom Stroganoff is a delicious and comforting dish that offers a vegan twist on the classic stroganoff. It’s packed with nutrients from the lentils and mushrooms, making it a healthy option for any meal. The creamy texture, combined with savory flavors, makes it satisfying and perfect for both weeknight dinners and special occasions. Plus, it’s quick and easy to make!
How to Make Lentil Mushroom Stroganoff
Ingredients:
- 1 cup lentils
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk or cashew cream
- 2 tbsp soy sauce or tamari
- 1 tsp paprika
- 1 tsp thyme
- Salt and pepper to taste
- Pasta of choice (for serving)
- Fresh parsley (for garnish)
Directions:
- Rinse the lentils and set aside.
- In a large pot, sauté the onions and garlic in a little oil until translucent.
- Add the sliced mushrooms and cook until soft.
- Stir in the lentils, vegetable broth, soy sauce, paprika, and thyme. Bring to a boil, then reduce heat and let simmer until lentils are tender, about 20-25 minutes.
- Stir in the coconut milk or cashew cream and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve over cooked pasta and garnish with fresh parsley.
How to Serve Lentil Mushroom Stroganoff
Serve Lentil Mushroom Stroganoff over your favorite pasta for a hearty meal. You can also pair it with a side salad or some steamed vegetables for extra nutrition. Garnish with fresh parsley to add a pop of color and flavor. Enjoy it warm and fresh!
How to Store Lentil Mushroom Stroganoff
To store Lentil Mushroom Stroganoff, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it longer, consider freezing it. Just make sure to use a freezer-safe container, and it can last for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Lentil Mushroom Stroganoff
- For extra flavor, try adding a splash of white wine when cooking the mushrooms.
- Use any type of lentils you have on hand. Green or brown lentils work best for this recipe.
- You can adjust the thickness of the sauce by adding more or less coconut milk or cashew cream.
- To make it gluten-free, ensure to use gluten-free pasta and check the soy sauce or tamari for gluten.
Variation
If you want to change things up, you can add spinach or kale towards the end of cooking for added greens. You may also substitute the mushrooms with other vegetables like zucchini or bell peppers.
FAQs
Can I use dried lentils instead of canned?
Yes, dried lentils work perfectly fine. Just make sure to rinse them before using.Is this recipe gluten-free?
Yes, if you use gluten-free pasta and gluten-free soy sauce or tamari, it will be gluten-free.Can I add more vegetables?
Absolutely! Feel free to add your favorite vegetables like peas, carrots, or broccoli for extra flavor and nutrients.Can I make this recipe nut-free?
Yes! You can replace the coconut milk or cashew cream with a non-dairy milk that suits your dietary needs, like oat milk or soy milk.How can I make this recipe spicier?
If you like heat, consider adding a pinch of red pepper flakes or Sriracha sauce to the dish while cooking.
Lentil Mushroom Stroganoff
Ingredients
Main ingredients
- 1 cup 1 cup lentils Rinse before use.
- 8 oz 8 oz mushrooms, sliced
- 1 medium 1 onion, diced
- 2 cloves 2 cloves garlic, minced
- 2 cups 2 cups vegetable broth
- 1 cup 1 cup coconut milk or cashew cream Use according to dietary preference.
- 2 tbsp 2 tbsp soy sauce or tamari Use gluten-free options if needed.
- 1 tsp 1 tsp paprika
- 1 tsp 1 tsp thyme
- Salt and pepper to taste
- Pasta of choice Pasta of choice (for serving)
- Fresh parsley Fresh parsley (for garnish)
Instructions
Preparation
- Rinse the lentils and set aside.
- In a large pot, sauté the onions and garlic in a little oil until translucent.
- Add the sliced mushrooms and cook until soft.
Cooking
- Stir in the lentils, vegetable broth, soy sauce, paprika, and thyme. Bring to a boil, then reduce heat and let simmer until lentils are tender, about 20-25 minutes.
- Stir in the coconut milk or cashew cream and simmer for another 5 minutes.
- Season with salt and pepper to taste.
Serving
- Serve over cooked pasta and garnish with fresh parsley.