Description
A hearty and creamy lentil mushroom stroganoff that offers a satisfying vegan twist on the classic dish.
Ingredients
Scale
- 1 cup brown or green lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup coconut milk
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Cooked pasta or rice for serving
Instructions
- Rinse the lentils and combine them with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the sliced mushrooms to the skillet and cook until browned.
- Stir in the cooked lentils, thyme, paprika, coconut milk, and soy sauce. Cook until heated through.
- Season with salt and pepper to taste. Serve over cooked pasta or rice.
Notes
- Adjust the thickness by adding more or less coconut milk.
- Use any type of mushrooms you prefer.
- Serve with fresh parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, Vegan Stroganoff, Lentil Recipe