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Vegan Lentil Mushroom Stroganoff

Creamy Vegan Lentil Mushroom Stroganoff for Cozy Nights

Enjoy a comforting Vegan Lentil Mushroom Stroganoff packed with nutrition and flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine Pasta Substitute with gluten-free options if desired.
For the Stroganoff Base
  • 1 cup Green Lentils Maintains shape during cooking.
  • 2 tbsp Olive Oil Can substitute with any preferred cooking oil.
  • 1 medium Onion Shallots can be used for milder flavor.
  • 3 cloves Garlic Minced; fresh garlic is recommended.
  • 8 oz Cremini Mushrooms Button mushrooms can be used as alternative.
For the Creamy Sauce
  • 1 cup Unsweetened Plant-Based Yogurt Greek-style options are especially creamy.
  • 2 tbsp Soy Sauce Tamari works well for gluten-free.
  • 1 tbsp Smoked Paprika Regular paprika can substitute in a pinch.
  • 1 tsp Dried Thyme
  • 1 cup Vegetable Broth

Equipment

  • large pot
  • skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil salted water in a large pot, add fettuccine pasta, and cook for 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.
  2. Prepare the Lentils: In a pot, combine green lentils with water and boil. Reduce to a simmer and cook for 20-25 minutes until tender. Drain excess water.
  3. Sauté the Onion: Heat olive oil in a large skillet over medium heat. Sauté diced onion for about 5 minutes until translucent.
  4. Add Garlic and Mushrooms: Add minced garlic and sliced cremini mushrooms to the skillet, cooking for 8-10 minutes until golden brown.
  5. Season the Mixture: Stir in soy sauce, smoked paprika, and dried thyme, cooking for 1 minute.
  6. Simmer with Broth: Pour in vegetable broth and bring to a gentle simmer; cook for 5 minutes.
  7. Combine Lentils and Yogurt: Fold in cooked lentils and plant-based yogurt, stirring gently over low heat for 3-5 minutes.
  8. Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper, serving over the cooked fettuccine.
  9. Garnish for Presentation: Sprinkle freshly chopped parsley on top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 700mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Add yogurt off heat to prevent curdling. Adjust sauce consistency with reserved pasta water if needed.

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