Lentil & Mushroom Stroganoff
A cozy lentil and mushroom stroganoff with a creamy, savory sauce that works perfectly over pasta, rice, or mashed potatoes. Comfort food made easy.
Equipment
- 1 Large skillet or sauté pan for cooking the sauce
- 1 wooden spoon or spatula for stirring
- 1 large pot for pasta, rice, or potatoes
Ingredients
- 2 tablespoons Olive oil 30 ml, or vegan butter
- 1 Onion medium, finely diced
- 3 Garlic cloves grated or crushed
- 14 oz Chestnut mushrooms sliced (400 g)
- 1 tablespoon Tamari soy sauce 15 ml
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 can Canned lentils 400 g / 14 oz, drained & rinsed
- ¾ cup Vegetable broth 200 ml
- 1 Bay leaf optional
- ⅔ cup Dairy-free cream 150 ml, optional
- 1 handful Fresh spinach
To Serve:
- Pasta, Potatoes or rice 200g / 7 oz pasta as a guide
- Fresh herbs parsley or thyme
- Vegan sour cream to stir through before serving
Instructions
- Cook pasta, potatoes, or rice according to package instructions.
- Heat olive oil in a large pan. Sauté onion until soft.
- Add garlic and mushrooms, cooking 8-10 minutes until soft.
- Stir in tamari, cook 2 minutes.
- Add thyme, paprika, lentils, vegetable broth, and bay leaf. Simmer 5-7 minutes.
- Pour in dairy-free cream and simmer on low until sauce reaches desired consistency. Season with salt and pepper.
- Serve over cooked pasta, potatoes, or rice. Stir through a spoonful of vegan sour cream and garnish with fresh herbs.
Notes
- Sauce consistency: This stroganoff is easy to adjust. Add a splash of vegetable broth to loosen the sauce, or let it simmer a little longer if you prefer it thicker.
- Creaminess: The dairy-free cream is optional, but it really gives the sauce that classic stroganoff feel. Start with a smaller amount and add more to taste.
- Mushrooms matter: Let the mushrooms cook down properly before adding the liquid. This helps them release moisture and develop deeper flavor.
- Flavor boost: For extra depth, add a small splash of white wine or a spoonful of mustard when adding the broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or dairy-free cream if the sauce has thickened.