The Perfect Vegan Lentil Mushroom Stroganoff Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season to Taste: Taste and season with salt and pepper as needed.
- Serve: Plate the cooked fettuccine pasta and spoon the creamy lentil mushroom stroganoff over the top.
- 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
