Description
A creamy and comforting vegan lentil mushroom stroganoff that combines tender green lentils, sautéed cremini mushrooms, and a rich plant-based yogurt sauce, served over perfectly cooked fettuccine pasta. This hearty dish is packed with flavor, easy to make, and perfect for anyone looking for a delicious plant-based comfort meal.
Ingredients
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
Flavorings & Liquids
- 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
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the fettuccine pasta according to the package instructions until al dente. Drain well and set aside.
- Cook the lentils: Rinse the dry green lentils thoroughly, then cook them according to the package instructions in water 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 until translucent and softened, about 4-5 minutes.
- Cook garlic and mushrooms: Add the minced garlic and sliced cremini mushrooms to the skillet. Continue cooking until the mushrooms turn golden brown and release their moisture, about 6-8 minutes.
- Add seasonings: Stir in soy sauce, smoked paprika, and dried thyme, coating the mushrooms and onions evenly to build flavor.
- Simmer with broth: Pour in the vegetable broth and allow the mixture to simmer for 5 minutes to blend the flavors and reduce slightly.
- Add lentils and yogurt: Reduce the heat to low and stir in the cooked lentils and unsweetened plant-based yogurt. Let it gently simmer until heated through and creamy, about 3-4 minutes. Avoid boiling to prevent curdling.
- Season: Taste the stroganoff and add salt and pepper as needed to suit your preference.
- Serve: Spoon the lentil mushroom stroganoff over the cooked fettuccine pasta in bowls or plates.
- Garnish: Sprinkle chopped fresh parsley on top just before serving for a fresh, vibrant finish.
Notes
- For extra creaminess, you can add a splash of plant-based milk when stirring in the yogurt.
- Use gluten-free pasta if you require a gluten-free version.
- Feel free to use button mushrooms instead of cremini if preferred.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop.
- Adjust seasoning and herbs to taste; fresh thyme can be used instead of dried for a brighter flavor.
