Description
A rich and creamy plant-based stroganoff featuring lentils and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup coconut milk or cashew cream
- 2 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and pepper to taste
- Cooked pasta of choice (for serving)
- Fresh parsley (for garnish)
Instructions
- Rinse the lentils and set aside.
- In a pot, sauté the onions and garlic until translucent.
- Add the sliced mushrooms and cook until soft.
- Stir in the lentils, vegetable broth, soy sauce, Dijon mustard, and smoked paprika. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.
- Once the lentils are cooked, stir in the coconut milk or cashew cream and season with salt and pepper.
- Serve over cooked pasta and garnish with fresh parsley.
Notes
Utilize fresh ingredients for optimal taste and feel free to adjust seasonings to personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: stroganoff, lentil recipes, mushroom recipes, vegan, comfort food, plant-based
