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Delicious creamy lentil mushroom stroganoff served in a bowl

Creamy Lentil Mushroom Stroganoff

A comforting, hearty, and plant-based dish with rich flavors, perfect for busy weeknights or meal prepping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 1 cup lentils (rinsed, preferably green or brown)
Veggies
  • 8 ounces mushrooms (sliced, cremini or button)
  • 1 unit onion (chopped, yellow or white)
  • 2 cloves garlic (minced)
Broth
  • 2 cups vegetable broth (low-sodium)
Creamy Sauce
  • 1 cup coconut milk or cashew cream
  • 2 tablespoons soy sauce or tamari
Spices
  • 1 teaspoon paprika (smoked paprika for a smoky taste)
  • to taste Salt and pepper
Toppings
  • Fresh parsley (for garnish)
Rice/Grains
  • Pasta or rice (for serving)

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the sliced mushrooms and cook until softened.
  3. Stir in the lentils and vegetable broth; bring to a boil.
  4. Reduce heat, cover, and simmer for 20-25 minutes or until lentils are tender.
  5. Stir in the coconut milk or cashew cream, soy sauce, paprika, salt, and pepper.
  6. Cook for an additional 5 minutes until heated through.
  7. Serve over pasta or rice, garnished with fresh parsley.

Notes

For a bit of crunch, add toasted walnuts or pine nuts on top. Store leftovers in an airtight container in the fridge for up to four days.