Go Back

Vegan Lentil Mushroom Stroganoff

A creamy, hearty plant-based stroganoff made with lentils, mushrooms, and a rich dairy-free sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Eastern European, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Stroganoff Base
  • 1 tbsp olive oil
  • 1 yellow onion finely chopped
  • 4 cloves garlic minced
  • 16 oz cremini mushrooms sliced
  • 1 cup green or brown lentils rinsed
  • 3 cups vegetable broth
Creamy Sauce
  • 1 cup coconut milk full-fat
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast optional
  • 1 tbsp lemon juice
To Serve
  • cooked pasta
  • fresh parsley chopped
  • black pepper

Equipment

  • Large skillet
  • Saucepan
  • Wooden spoon
  • Cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat and sauté onion until soft.
  2. Add garlic and mushrooms and cook until browned and fragrant.
  3. Stir in lentils and vegetable broth, then simmer until lentils are tender.
  4. Whisk together all creamy sauce ingredients in a separate bowl.
  5. Pour sauce into skillet and stir to combine.
  6. Simmer until thick and creamy.
  7. Season with salt and pepper to taste.
  8. Serve over pasta and garnish with parsley.

Notes

Best served fresh but tastes even better the next day as flavors deepen.