Name: Hearty Plant-Based Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 lb mushrooms (cremini, button, or mixed), sliced; 1 cup cooked brown or green lentils (or 1 can, 15 oz, rinsed); 1/4 cup vegetable broth, plus more if needed; 1 teaspoon dried thyme or 1 tablespoon fresh; 1 teaspoon smoked paprika (optional); Salt and black pepper to taste; 1 cup full-fat coconut milk (from a can) or unsweetened cashew cream; 2 tablespoons nutritional yeast; 1 tablespoon soy sauce or tamari; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; Cooked pasta (tagliatelle, fettuccine) or rice for serving; Fresh parsley, chopped for garnish

Why Make This Recipe

Hearty Plant-Based Stroganoff is a delicious and satisfying meal that caters to both plant-based eaters and anyone looking to enjoy a nutritious dish. With earthy mushrooms and packed with protein from lentils, this recipe is filling and full of flavor. It’s perfect for a cozy night in or when you have friends over. Plus, it’s easy to make and customizable to your taste!

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How to Make Hearty Plant-Based Stroganoff

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb mushrooms (cremini, button, or mixed), sliced
1 cup cooked brown or green lentils (or 1 can, 15 oz, rinsed)
1/4 cup vegetable broth, plus more if needed
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon smoked paprika (optional)
Salt and black pepper to taste
1 cup full-fat coconut milk (from a can) or unsweetened cashew cream
2 tablespoons nutritional yeast
1 tablespoon soy sauce or tamari
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Cooked pasta (tagliatelle, fettuccine) or rice for serving
Fresh parsley, chopped for garnish

Directions

Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 8-10 minutes.
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. If it looks dry, add a splash more broth.
While the mushroom mixture simmers, whisk together the sauce ingredients in a small bowl: coconut milk or cashew cream, nutritional yeast, soy sauce or tamari, Dijon mustard, and lemon juice.
Pour the creamy sauce mixture into the skillet with the mushrooms and lentils. Stir well to combine.
Heat gently over low-medium heat until the sauce is warmed through and slightly thickened. Do not boil vigorously. Taste and adjust seasoning if needed.
Serve immediately over hot cooked pasta or rice. Garnish with fresh chopped parsley.

How to Serve Hearty Plant-Based Stroganoff

Hearty Plant-Based Stroganoff is best served warm on a bed of cooked pasta, like tagliatelle or fettuccine. You can also serve it over rice for an equally satisfying meal. Top it off with a sprinkle of fresh parsley for a pop of color and flavor.

How to Store Hearty Plant-Based Stroganoff

Store any leftover stroganoff in an airtight container in the refrigerator. It will last for about 3-4 days. If you want to reheat it, warm it gently on the stove or in the microwave, adding a splash of vegetable broth if it looks too thick.

Tips to Make Hearty Plant-Based Stroganoff

Use a variety of mushrooms for a richer taste.
Make sure not to overcook the lentils if using dried; they should be tender but firm.
Adjust the seasoning to your liking. A bit more lemon juice can add brightness, while extra smoked paprika can deepen the flavor.

Variation

You can add greens like spinach or kale for added nutrition and color. Alternatively, swap out lentils for chickpeas or another protein source if you prefer.

FAQs

Can I use frozen mushrooms?
Yes, you can use frozen mushrooms. Just make sure to thaw and drain the excess moisture before cooking.

Can I make this stroganoff ahead of time?
Yes, you can prepare the mushroom and lentil mixture ahead of time. Just store it in the fridge and add the sauce and pasta or rice when you’re ready to serve.

Is this recipe gluten-free?
Yes, this recipe can be made gluten-free by using gluten-free pasta and tamari instead of soy sauce.