Go Back
–+ servings
Vegan Lentil Mushroom Stroganoff

Creamy Vegan Lentil Mushroom Stroganoff for Cozy Nights

A comforting Vegan Lentil Mushroom Stroganoff featuring high-protein lentils and earthy mushrooms, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine Pasta Swap for gluten-free pasta if needed.
For the Stroganoff Sauce
  • 1 cup Green Lentils Avoid red lentils for best texture.
  • 2 tablespoons Olive Oil Can substitute with another cooking oil.
  • 1 medium Onion Finely diced.
  • 2 cloves Garlic Minced.
  • 8 ounces Cremini Mushrooms Can use button mushrooms if preferred.
  • 1 cup Unsweetened Plant-Based Yogurt Greek-style options work well for extra creaminess.
  • 2 tablespoons Soy Sauce Tamari is a good gluten-free alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used as a substitute.
  • 1 teaspoon Dried Thyme
  • 2 cups Vegetable Broth

Equipment

  • large pot
  • skillet
  • medium pot

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a vigorous boil. Add fettuccine pasta and cook for 8–10 minutes until al dente. Reserve 1 cup of pasta water and drain the pasta.
  2. In a medium pot, combine rinsed green lentils and water. Bring to a gentle boil, then reduce to a simmer and cover for 20–25 minutes until lentils are tender. Drain any excess liquid.
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  4. Add minced garlic and sliced cremini mushrooms. Cook for 8–10 minutes until mushrooms are tender and golden.
  5. Stir in soy sauce, smoked paprika, and dried thyme. Cook for an additional minute.
  6. Pour in vegetable broth and bring to a gentle simmer. Allow to simmer for about 5 minutes.
  7. Reduce heat to low and fold in cooked lentils and plant-based yogurt. Stir for 3–5 minutes until heated through and creamy.
  8. Taste and adjust seasoning with salt and pepper. Spoon over warm fettuccine and mix gently.
  9. Sprinkle freshly chopped parsley over the stroganoff for garnish.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

For best results, add plant-based yogurt off the heat to prevent curdling. Adjust sauce consistency with reserved pasta water if needed, and ensure mushrooms are well-browned for maximum flavor.

Tried this recipe?

Let us know how it was!