Description
A rich, creamy, and flavorful plant-based stroganoff featuring lentils and mushrooms.
Ingredients
Scale
1 cup brown or green lentils
3 cups vegetable broth
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
8 ounces fresh mushrooms (cremini or button)
1 cup coconut milk or cashew cream
2 tablespoons soy sauce or tamari
1 tablespoon Dijon mustard (optional)
1 teaspoon paprika
Salt and pepper to taste
Instructions
- Rinse the lentils under cold water in a fine-mesh sieve.
- In a saucepan, add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer for 20-25 minutes until tender.
- While the lentils are cooking, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add sliced mushrooms to the skillet and cook until they release their moisture and brown, about 5-7 minutes.
- Stir in the cooked lentils, coconut milk or cashew cream, soy sauce or tamari, and Dijon mustard. Mix well.
- Season with paprika, salt, and pepper. Simmer on low for 5-10 minutes.
- Serve hot over pasta or rice, garnished with fresh parsley.
Notes
For a healthier option, serve with whole wheat pasta or cauliflower rice.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentils, stroganoff, vegan recipe, plant-based, healthy cooking
