Go Back

Vegan Lentil Mushroom Stroganoff

A rich and creamy plant-based stroganoff featuring hearty lentils, savory mushrooms, and a velvety dairy-free sauce tossed with pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Russian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Stroganoff Base
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 16 oz cremini mushrooms sliced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 1 tbsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 3 cups vegetable broth
  • 1.5 cups cooked brown lentils
  • 0.75 cup plant-based cream
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 12 oz egg-free pasta
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Wooden spoon
  • stockpot

Method
 

  1. Cook pasta according to package directions and reserve some pasta water.
  2. Sauté onion and garlic in olive oil until softened.
  3. Add mushrooms and cook until deeply browned.
  4. Stir in seasonings and Dijon mustard.
  5. Add flour and cook briefly before whisking in broth.
  6. Mix in soy sauce, nutritional yeast, and lentils.
  7. Simmer until thickened, then stir in plant-based cream.
  8. Toss cooked pasta into the sauce and adjust consistency with pasta water.
  9. Garnish with parsley and serve warm.

Notes

Allow mushrooms to brown thoroughly for maximum flavor depth and richness.