Vegan Lentil Mushroom Stroganoff is a tasty and comforting meal. This dish contains 13 grams of fiber and 430 calories per serving. Takes 40 minutes to prepare this dish. We made this meal with lentils, vegetable broth, onion, garlic, mushrooms, thyme, soy sauce, coconut milk, salt, pasta, and black pepper. You may pair this Lentil Mushroom Stroganoff with basmati rice, chickpea pasta, crispy smashed potatoes, roasted carrots, garlic rice, whole-wheat pasta, or mixed garden salad. Store this Vegan Lentil Mushroom Stroganoff for four days in the container.
STATS:
- Total time: 40 minutes
- Course: Main
- Serving size: 1 bowl
- Cooking time: 30 minutes
- Serving: 4
- Cuisine: European
- Diet: Vegan
- Preparation time: 10 minutes
- Calories: 430 kcal
EQUIPMENT:
- Medium saucepan
- Large skillet
- Knife
- Cutting board
- Measuring cups
- Large spoon
- Measuring spoons
- Colander
- Pasta pot
INGREDIENTS:
- One cup rinsed dried lentils
- 2 cups vegetable broth
- One medium chopped onion
- 2 minced garlic cloves
- Quarter tsp black pepper
- 1 cup unsweetened coconut milk
- 8 ounces sliced mushrooms
- 1 tsp dried thyme
- Half tsp salt
- 1 tbsp soy sauce
- 8 ounces cooked pasta
INGREDIENT NOTES:
LENTILS:
- We use them instead of meat to make the recipe vegan. They provide protein and fiber to make the sauce more filling. You may use canned lentils as per your choice.
VEGETABLE BROTH:
- It cooks the lentils well and gives more flavor to the dish. Utilize low-sodium vegetable stock if vegetable broth is not available.
MUSHROOMS:
- They give a meaty texture to the mushrooms and provide a rich, savory taste. You may use portobello mushrooms as a substitute.
SOY SAUCE:
- It gives a salty and umami taste to the dish. Soy sauce makes the mushrooms taste richer. You may use coconut aminos as an alternative.
PASTA:
- This gives a satisfying base to the stroganoff and carries the creamy sauce. Whole-wheat pasta is a good option to use.
INSTRUCTIONS:
- First, rinse the lentils under cool water and add them in the saucepan.
- Add vegetable broth and boil the mixture, then simmer for 20 minutes on low flame.
- Warm a large skillet on medium flame and cook chopped onion for 4 minutes.
- Cook garlic for one minute, then add sliced mushrooms and thyme to cook for seven minutes.
- Stir the soy sauce into the mushroom mixture and mix in the cooked lentils as well.
- Pour the coconut milk and simmer the mixture for five minutes.
- Taste the stroganoff and adjust the seasoning.
- Then cook the pasta according to package guidelines then drain it.
- Lastly, spoon the creamy lentil mushroom stroganoff over the pasta, and serve.
SERVING SUGGESTIONS:
PASTA:
- Tagliatelle
- Fettuccine
- Penne Pasta
- Fusilli Pasta
- Bow-Tie Pasta
- Whole-Wheat Pasta
- Spinach Pasta
GRAIN:
- Garlic Basmati Rice
- Brown Rice
- Wild Rice
- Herbed Quinoa
- Barley Pilaf
- Couscous
- Bulgur Wheat
POTATO:
- Creamy Mashed Potatoes
- Garlic Mashed Potatoes
- Roasted Baby Potatoes
- Crispy Smashed Potatoes
- Baked Potato
- Sweet Potato Mash
- Herb Roasted Potatoes
VEGETABLE:
- Roasted Broccoli
- Steamed Green Beans
- Roasted Brussels Sprouts
- Garlic Green Beans
- Sautéed Spinach
- Roasted Asparagus
- Honey-Glazed Carrots
SALAD:
- Cucumber Tomato Salad
- Classic Green Salad
- Lemon Arugula Salad
- Mediterranean Salad
- Crunchy Cabbage Slaw
- Apple Walnut Salad
- Avocado Cucumber Salad
BREAD:
- Vegan Dinner Rolls
- Crusty Sourdough
- Whole-Wheat Bread
- Herb Focaccia
- Rustic French Bread
- Toasted Ciabatta
SIDE DISHES:
- Steamed Mixed Vegetables
- Roasted Cauliflower
- Lemon Green Beans
- Grilled Zucchini
- Sautéed Kale
- Roasted Bell Peppers
- Fresh Tomato Salad
TIPS:
- Avoid cooking the lentils too much so they hold their shape well.
- Cook the mushrooms till the moisture evaporates to include deeper taste in the stroganoff.
- Include unsweetened coconut milk to keep the sauce from becoming unusual.
- Adjust the sauce consistency by adding vegetable broth if it gets too thick.
STORAGE INFORMATION:
FRIDGE:
- Store the stroganoff in the vessel for four days.
FREEZER:
- Freeze the lentil sauce in the container for three months.
FAQs:
Can I include canned lentils in this recipe?
- Yes, you may add canned lentils after draining well to reduce prep time.
How can I make this dish gluten-free?
- You may use gluten-free pasta and use gluten-free tamari instead of soy sauce to get the desired version.
Can I include other mushrooms in the meal?
- Yes, you may add button, cremini, portobello, or shiitake mushrooms.
What makes the sauce too thick?
- The lentils absorb liquid, which makes the sauce thin; use extra broth to get the right consistency.
Can I exclude pasta from this dish?
- Yes, you may serve this stroganoff with rice, quinoa, or mashed potatoes.
NUTRITIONAL INFORMATION:
Calories: 430 kcal
Net carbs: 52 g
Iron: 0.008 g
Total carbs: 65 g
Vitamin A: 1,100 IU
Fiber: 13 g
Calcium: 0.060 g
Protein: 19 g
Sodium: 0.850 g
Potassium: 0.750 g
