The Perfect Vegan Lentil Mushroom Stroganoff Recipe

Introduction

This vegan lentil mushroom stroganoff is a creamy, comforting dish that’s perfect for any night of the week. Packed with hearty lentils and savory mushrooms, it’s a plant-based twist on a classic favorite that everyone will enjoy.

Ingredients

• 8 oz fettuccine pasta
• 1 cup dry green lentils
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup vegetable broth
• 1 cup unsweetened plant-based yogurt
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. Step 2: In a pot, cook the green lentils according to package instructions until tender. Drain and set aside.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
4. Step 4: Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are golden brown.
5. Step 5: Stir in soy sauce, smoked paprika, and dried thyme, coating the mushrooms evenly.
6. Step 6: Pour in the vegetable broth and simmer for 5 minutes.
7. Step 7: Reduce heat and stir in the cooked lentils and plant-based yogurt. Simmer gently until heated through.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve the lentil mushroom mixture over the cooked fettuccine pasta.
10. Step 10: Garnish with fresh parsley before serving.

Tips & Variations

• Use cremini mushrooms for a rich, earthy flavor, or substitute with button mushrooms if preferred.
• For extra creaminess, add a splash of plant-based cream or cashew cream instead of yogurt.
• Try different herbs like rosemary or oregano to change the flavor profile.
• Serve over rice or mashed potatoes as an alternative to pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, though green lentils hold their shape well, you can substitute with brown lentils. Avoid red lentils as they tend to become mushy and may alter the texture.

Is the plant-based yogurt necessary?

The yogurt adds creaminess and a slight tang to balance the flavors. If you don’t have it, you can substitute with vegan sour cream, cashew cream, or omit it for a lighter dish.

The Perfect Vegan Lentil Mushroom Stroganoff Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

This Perfect Vegan Lentil Mushroom Stroganoff is a creamy, plant-based twist on the classic comfort dish. Combining tender green lentils, savory cremini mushrooms, and a rich, dairy-free sauce made from plant-based yogurt, this recipe delivers hearty, satisfying flavors without any animal products. Featuring fettuccine pasta and a medley of spices like smoked paprika and thyme, it’s an ideal vegan dinner that warms the soul.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 8 oz fettuccine pasta

Lentils

• 1 cup dry green lentils

Vegetables & Aromatics

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced

Sauce & Seasonings

• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup vegetable broth
• 1 cup unsweetened plant-based yogurt
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain well and set aside.
2. Cook Lentils: In a separate pot, rinse the green lentils and add them to boiling water or broth. Cook according to package instructions, usually about 20-25 minutes, until tender but not mushy. Drain and set aside.
3. Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until they become translucent and fragrant.
4. Cook Garlic and Mushrooms: Add the minced garlic and sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown, approximately 7-10 minutes.
5. Add Seasonings: Stir in the soy sauce, smoked paprika, and dried thyme, coating the mushrooms evenly. Cook for another 1-2 minutes to enhance the flavors.
6. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 5 minutes to reduce and meld the flavors.
7. Combine Lentils and Yogurt: Reduce the heat to low and stir in the cooked lentils and unsweetened plant-based yogurt. Simmer gently, stirring frequently, until the mixture is heated through and creamy, about 3-5 minutes.
8. Season to Taste: Taste and season with salt and pepper as needed.
9. Serve: Plate the cooked fettuccine pasta and spoon the creamy lentil mushroom stroganoff over the top.
10. Garnish: Sprinkle fresh chopped parsley over each serving for a pop of color and freshness before serving.

Notes

• You can substitute green lentils with brown lentils if preferred; just adjust the cooking time as needed.
• For a gluten-free version, use gluten-free pasta and tamari instead of soy sauce.
• Feel free to add a splash of white wine alongside the vegetable broth for added depth of flavor.
• Plant-based yogurt can be coconut, soy, or almond-based depending on your preference, just ensure it’s unsweetened.
• This dish reheats well and tastes even better the next day as flavors meld.

Keywords: vegan stroganoff, lentil mushroom stroganoff, plant-based stroganoff, vegan pasta recipe, creamy vegan dinner, meatless stroganoff