Lentil Mushroom Stroganoff
Lentil Mushroom Stroganoff is a hearty and satisfying dish that reimagines the classic recipe, making it perfect for both vegetarians and meat-lovers alike. This creamy, flavorful meal combines protein-rich lentils with savory cremini mushrooms, creating a comforting experience ideal for weeknight dinners or special occasions. With a quick preparation time and easy cooking steps, you can whip up this delicious stroganoff in under an hour. Serve it over fettuccine pasta, quinoa, or enjoy it on its own for a wholesome meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Plant-based
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup dry green lentils
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1 cup unsweetened plant-based yogurt
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a pot, cook the green lentils as per package directions until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are golden brown.
- Stir in soy sauce, smoked paprika, and dried thyme until evenly coated.
- Pour in vegetable broth; let simmer for about 5 minutes.
- Lower heat and add cooked lentils and plant-based yogurt; stir gently until heated through.
- Season with salt and pepper to taste.
- Serve over cooked fettuccine pasta and garnish with fresh parsley.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 16g
- Protein: 16g
- Cholesterol: 0mg