Hearty Plant-Based Stroganoff with Earthy Mushrooms and Lentils 🌿✨
Ingredients:
1 tablespoon / 15ml olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb / 450g mushrooms (cremini, button, or mixed), sliced
1 cup / 190g cooked brown or green lentils (or 1 can, 15 oz, rinsed)
1/4 cup / 60ml vegetable broth, plus more if needed
1 teaspoon / 4g dried thyme or 1 tbsp fresh
1 teaspoon / 4g smoked paprika (optional, for depth)
Salt and black pepper to taste
Sauce:
1 cup / 240ml full-fat coconut milk (from a can) or unsweetened cashew cream
2 tablespoons / 30ml nutritional yeast
1 tablespoon / 15ml soy sauce or tamari (use tamari for gluten-free)
1 tablespoon / 15ml Dijon mustard
1 tablespoon / 15ml lemon juice
Cooked pasta (tagliatelle, fettuccine) or rice for serving
Fresh parsley, chopped for garnish
Directions:
1. Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 8-10 minutes.
3. Stir in the cooked lentils, 1/4 cup vegetable broth, dried thyme, and optional smoked paprika. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. If it looks dry, add a splash more broth.
4. While the mushroom mixture simmers, whisk together the sauce ingredients in a small bowl: coconut milk/cashew cream, nutritional yeast, soy sauce/tamari, Dijon mustard, and lemon juice.
5. Pour the creamy sauce mixture into the skillet with the mushrooms and lentils. Stir well to combine.
6. Heat gently over low-medium heat until the sauce is warmed through and slightly thickened. Do not boil vigorously, especially if using coconut milk. Taste and adjust seasoning (salt, pepper, lemon juice) if needed.
7. Serve immediately over hot cooked pasta or rice. Garnish with fresh chopped parsley.
Recipe Information:
Preparation Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Calories per Serving: Approx. 350 (without pasta/rice) | Number of Servings: 4
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