Lentil Mushroom Stroganoff
A delicious and comforting vegan twist on the classic stroganoff, packed with nutrients from lentils and mushrooms.
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.
Notes
For extra flavor, add a splash of white wine when cooking the mushrooms. Adjust sauce thickness by modifying coconut milk or cashew cream. To make gluten-free, use appropriate pasta and soy sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 15gSugar: 3g
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