Description
A comforting plant-based version of the classic stroganoff, featuring hearty lentils and earthy mushrooms in a savory sauce.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 8 oz mushrooms, sliced (cremini or button)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk (or plant-based cream)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Pasta or rice, for serving
Instructions
- In a large pot, heat olive oil over medium flame. Add diced onion and minced garlic, sauté for about 4-5 minutes until translucent.
- Add sliced mushrooms and cook for 5-7 minutes until soft and caramelized.
- Add lentils, vegetable broth, soy sauce, and paprika. Bring to a boil, then cover and simmer for about 25 minutes until lentils are tender.
- Stir in coconut milk and cook for another 5 minutes, adjusting seasoning with salt and pepper.
- Serve over cooked pasta or rice, garnishing with parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg
Keywords: stroganoff, vegan, lentils, mushrooms, comfort food, plant-based
