Vegan Lentil and Mushroom Stroganoff
This Vegan Lentil and Mushroom Stroganoff is a comforting and creamy dish that brings warmth to your dinner table. Packed with protein-rich lentils and flavorful mushrooms, it’s a delightful plant-based twist on a classic recipe.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 250 g Fettuccine Pasta
- 200 g Green Lentils
- 2 tablespoons Olive Oil
- 1 Onion
- 2 cloves Garlic
- 250 g Cremini Mushrooms
- 2 tablespoons Soy Sauce
- 1 teaspoon Smoked Paprika
- 1 teaspoon Thyme
- 500 ml Vegetable Broth
- 150 g Unsweetened Plant-Based Yogurt
- Salt and Pepper to taste
Instructions
- Preparation of ingredients: Start by finely chopping the onion and garlic. Clean the mushrooms and slice them. Measure your lentils and prepare the vegetable broth. This takes about 5 minutes.
- Cooking the pasta: In a large pot, bring salted water to a boil and add the fettuccine pasta. Cook according to package instructions (about 10-12 minutes) until al dente. Drain and set aside.
- Sautéing the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Avoid burning it, as this can give a bitter taste.
- Adding garlic and mushrooms: Incorporate the garlic and sliced mushrooms into the skillet. Cook for 5-7 minutes until the mushrooms are golden and have released their moisture. Stir frequently to prevent sticking.
- Incorporating the lentils: Add the green lentils to the skillet and mix well. Cook for 1-2 minutes to warm them up.
- Adding spices: Stir in the soy sauce, smoked paprika, thyme, and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes until the lentils are tender. Stir occasionally to prevent sticking.
- Incorporating the plant-based yogurt: Once the lentils are cooked, remove the skillet from heat and stir in the unsweetened plant-based yogurt. This will add an irresistible creaminess. Adjust salt and pepper to taste.
- Serving: Serve the Vegan Lentil and Mushroom Stroganoff hot over a bed of fettuccine pasta. You can garnish with a bit of fresh parsley for a touch of color. Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: Do not burn the onion as it can ruin the flavor of your Vegan Lentil and Mushroom Stroganoff. Use a heavy-bottomed skillet to distribute heat evenly and prevent sticking. Adjust the broth according to your preference for a thicker sauce. You can prepare the lentils and sauce ahead of time and reheat before serving.