Easy Vegan Lentil Mushroom Stroganoff
A creamy, flavorful stroganoff that’s completely vegan and easy to make!
Ingredients
Main Ingredients
- 1.1 cup dry lentils green or brown lentils work well.
- 8 oz cremini mushrooms sliced.
- 2 tbsp olive oil for sautéing.
- 1 large onion chopped.
- 3 cloves garlic minced.
- 2 cups vegetable broth low sodium preferred.
- 1 tbsp soy sauce or tamari for gluten-free.
- 1 tbsp cornstarch to thicken sauce.
- 0.75 cup coconut milk full-fat for creaminess.
- 1 tsp dried thyme or fresh for better flavor.
- 0.5 tsp black pepper freshly ground.
Instructions
Preparation Steps
- Rinse the lentils under cold water until clear.
- In a large pot, heat olive oil over medium heat and sauté the onion for about 3 minutes.
- Add sliced mushrooms and cook until they release their moisture, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add lentils, broth, soy sauce, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl, mix cornstarch with a few tablespoons of the coconut milk to create a slurry.
- Whisk the slurry back into the pot, add remaining coconut milk, and stir until thickened, about 2 minutes.
- Season with black pepper and salt to taste before serving.
Notes
This stroganoff pairs beautifully with rice or pasta. Add fresh parsley for garnishing!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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