Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Vegan Lentil Mushroom Stroganoff

Creamy Vegan Lentil Mushroom Stroganoff: Indulge in Comfort Food

A rich and creamy vegan version of the classic stroganoff made with lentils and mushrooms.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup lentils
  • 8 ounces mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 2 cups vegetable broth
  • 1 cup coconut cream
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Salt to taste
  • Black pepper to taste

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add diced onion and garlic, sauté until translucent.
  3. Add sliced mushrooms and cook until they release moisture.
  4. Stir in lentils and thyme, followed by vegetable broth.
  5. Bring to a boil, then reduce heat and simmer until lentils are tender.
  6. Mix cornstarch with water and add to the skillet, stirring to thicken.
  7. Stir in coconut cream, soy sauce, salt, and pepper.
  8. Serve hot over pasta or rice.

Notes

  • This dish can be stored in an airtight container in the fridge for up to 3 days.
  • It can be enjoyed with a sprinkle of fresh parsley on top for added flavor.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Vegan
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Creamy Vegan Lentil Mushroom Stroganoff