Description
Creamy, cozy, and deeply satisfying, this Vegan Lentil Mushroom Stroganoff is a comforting plant-based twist on the classic. Ready in 40 minutes and perfect for weeknight dinners.
Ingredients
Scale
8 oz fettuccine pasta
1 cup dry green lentils
1 tbsp olive oil
1 medium 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, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Cook the green lentils according to package instructions until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.
- Add garlic and mushrooms. Cook until mushrooms are golden and softened.
- Stir in soy sauce, smoked paprika, and dried thyme until well combined.
- Pour in the vegetable broth and simmer for 5 minutes.
- Reduce heat and stir in cooked lentils and plant-based yogurt. Simmer gently until heated through.
- Season with salt and pepper to taste.
Serve the stroganoff over cooked fettuccine.
- Garnish with fresh parsley and serve warm.
Notes
Use unsweetened plant-based yogurt only to avoid sweetness.
Add extra broth if the sauce becomes too thick.
This recipe stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 0 mg