Description
A hearty, creamy vegetarian version of stroganoff made with lentils and mushrooms, packed with flavor and nutrition.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups Cremini or Portobello mushrooms, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk or cashew cream
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Ingredients: Rinse lentils and chop onion, garlic, and mushrooms.
- Sauté Aromatics: Heat oil in a skillet; add onions and sauté for 5 minutes. Add garlic and cook for 1 minute.
- Cook the Mushrooms: Add mushrooms to the skillet; sauté for 5-7 minutes.
- Add Lentils and Broth: Stir in lentils, broth, and soy sauce; bring to a boil, then simmer covered for 20 minutes.
- Create the Creamy Sauce: Stir in coconut milk, mustard, and paprika; simmer uncovered for 5 minutes.
- Final Touches: Remove from heat and fold in parsley. Season to taste.
- Serve: Ladle over pasta or rice, garnish with parsley.
Notes
For a gluten-free option, use gluten-free noodles. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
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: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan stroganoff, lentil recipe, comfort food, vegetarian dinner, creamy mushroom sauce
