A comforting and hearty vegan stroganoff featuring lentils, mushrooms, and a creamy cashew-based sauce. This dish is packed with flavor and is perfect for a satisfying weeknight meal.
Ingredients
Lentil Stroganoff Ingredients
1cupdry green or brown lentils((200g))
8ozcremini or baby bella mushrooms(sliced (225g))
1mediumyellow onion(diced)
3clovesgarlic(minced)
0.5cupraw cashews(soaked (70g))
3cupsvegetable broth((720ml))
0.25cupfull-fat coconut milk((60ml))
1tablespoonDijon mustard
2tablespoonstomato paste
1teaspoonsmoked paprika
1teaspoondried thyme(or 1 tablespoon fresh thyme)
1tablespoonlemon juice
Salt and black pepper(to taste)
2tablespoonsolive oil or vegan butter
Fresh parsley(for garnish (optional))
8ozwide egg-free noodles or your favorite pasta((225g))
Instructions
Rinse lentils, add to saucepan with broth, simmer 20-25 minutes until tender. Drain excess liquid.
Soak cashews, blend with coconut milk, mustard, tomato paste, lemon juice, thyme, salt, and pepper until smooth.
Heat oil in skillet, cook onion until soft, add mushrooms and garlic, cook until browned and liquid evaporates.
Reduce heat, add cashew cream to skillet, stir well. Add lentils and paprika, simmer 5-7 minutes. Season to taste.
Cook pasta according to package instructions, drain.
Toss pasta with stroganoff sauce. Garnish with parsley if desired.
Notes
For a richer flavor, use a combination of vegetable broth and mushroom broth.