There’s something undeniably comforting about a big plate of creamy, savory pasta, and this Lentil Mushroom Stroganoff delivers all the cozy vibes—without any dairy or meat. This plant-powered twist on the classic dish brings together hearty lentils, earthy mushrooms, and a luxuriously velvety sauce, creating a meal so satisfying it regularly steals the show in my kitchen. Whether you’re vegan, looking to eat more plant-based meals, or simply love a good bowl of feel-good food, Lentil Mushroom Stroganoff will quickly become a weeknight favorite you’ll crave all year long.
Ingredients You’ll Need
What I adore about this recipe is its simplicity—each ingredient adds something vital, either depth of flavor, crave-worthy creaminess, or pops of color. Even if you’re new to plant-based cooking, you’ll find the ingredients easy to find and delightfully fuss-free.
- Olive oil: The base for sautéing veggies, bringing subtle richness and helping everything brown just right.
- Onion: Offers sweetness and backbone to the savory sauce; don’t skip it!
- Garlic: Brings the essential aromatic kick that makes the flavors pop.
- Cremini or button mushrooms: Deep, earthy flavor and satisfying chew; mushrooms are the soul of this stroganoff.
- Thyme: Adds herbaceous warmth that beautifully complements the mushrooms and lentils.
- Smoked paprika: Lends a gentle smokiness and a hint of color; it’s the secret to that “slow-cooked” flavor.
- Black pepper: Just enough heat to balance the creaminess.
- Salt: Brings all the flavors together; adjust to your taste, especially if using low-sodium broth.
- Soy sauce: Delivers umami depth and brings out the mushrooms’ natural savoriness. Use tamari for gluten-free.
- Tomato paste: Adds a subtle tang and rounds out the sauce’s flavor foundation.
- Cooked green or brown lentils: Hearty, filling, and loaded with plant-based protein; these hold their shape beautifully in the sauce.
- Vegetable broth: The liquid backbone that ties all the other ingredients together and enriches the sauce.
- Unsweetened plant-based milk or cream: For creaminess without the dairy—try cashew, oat, or almond; unsweetened is key.
- Cornstarch: Thickens the sauce to luscious, silky perfection.
- Egg noodles or pasta of choice: The trusty vehicle for all that sauce; use gluten-free if needed.
- Chopped parsley: The fresh, peppery finishing touch that makes the final dish pop visually and flavor-wise.
How to Make Lentil Mushroom Stroganoff
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large skillet over medium heat. Add the diced onion and let it cook for about five minutes, stirring occasionally, until it’s perfectly tender and slightly translucent. Stir in the garlic and cook for just another minute—you’ll notice the kitchen filling with an irresistible aroma of savory warmth!
Step 2: Brown the Mushrooms
Add those lovely sliced mushrooms to your pan. Give them plenty of space so they can really brown (not steam!). Let them cook for 8 to 10 minutes, stirring now and then, until they’re golden, fragrant, and tender. This step builds deep flavor and that satisfying “meaty” texture that defines Lentil Mushroom Stroganoff.
Step 3: Add Spices and Seasonings
Sprinkle in the thyme, smoked paprika, black pepper, and salt. Gently toss so the mushrooms and onions get beautifully coated in those cozy flavors. Stir in the soy sauce and tomato paste, making sure everything is well-mixed and your veggies have taken on a warm, savory color.
Step 4: Bring in the Lentils and Broth
It’s time for the heartiness! Add your cooked green or brown lentils and pour in the vegetable broth. Stir well, scraping up any savory bits from the bottom of the pan. The broth will look a little thin at this point, but don’t worry—it will thicken to a dreamy consistency soon.
Step 5: Make It Creamy
In a small bowl, whisk together the plant-based milk (or cream) and cornstarch until smooth—no lumps! Pour this creamy mixture into the skillet and bring everything to a gentle simmer. Let it bubble for 5 to 7 minutes; you’ll see the sauce thicken and become luxuriously silky. Give it a taste and adjust the salt or pepper as needed.
Step 6: Serve It Up
Spoon your rich Lentil Mushroom Stroganoff sauce over a bed of hot cooked noodles. Finish with a generous sprinkle of chopped parsley for a burst of freshness and color. Grab a fork and prepare for pure, plant-based comfort!
How to Serve Lentil Mushroom Stroganoff
Garnishes
The real magic happens with the right garnish—freshly chopped parsley adds color and a fresh bite that livens up every forkful of Lentil Mushroom Stroganoff. If you want to get fancy, a quick pinch of cracked black pepper or a little lemon zest just before serving can add a layer of complexity and brightness.
Side Dishes
This dish is a meal on its own, but you can turn it into a hearty feast with simple sides. Think warm crusty bread to soak up the savory sauce, a crisp green salad with a lemony vinaigrette, or simply some steamed green beans tossed with a dash of olive oil and salt. Each side brings a welcome contrast to the creamy richness of the stroganoff.
Creative Ways to Present
For a fun twist, serve your Lentil Mushroom Stroganoff in individual bowls or wide mugs, topped with a swirl of plant-based sour cream or a little grated vegan cheese. Hosting guests? Plate it over thick pappardelle or pour into a deep serving dish, topped with sprigs of parsley for a rustic centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Lentil Mushroom Stroganoff keeps beautifully in the fridge, making it a star candidate for meal prep. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen and meld as it sits, so leftovers might taste even better the next day.
Freezing
If you want to stash some away, the sauce (without noodles) freezes well. Let it cool completely, then portion it into freezer-safe containers or zip-top bags, removing as much air as possible. Freeze for up to 2 months. When ready to reheat, thaw in the fridge overnight for the best texture.
Reheating
To bring your stroganoff back to its creamy best, warm it gently on the stove over medium-low heat, stirring occasionally. If the sauce thickened up a bit in the fridge or freezer, just add a splash of plant-based milk or broth until it’s silky again. You can also reheat individual bowls in the microwave for quick, fuss-free lunches.
FAQs
Can I use canned lentils instead of cooked?
Absolutely! Drain and rinse canned lentils well before adding them; they’ll work just as beautifully and make the process even quicker.
What mushrooms are best for Lentil Mushroom Stroganoff?
Cremini or button mushrooms are classic, but you can swap in shiitake or a mix of wild mushrooms for a deeper, earthier flavor. The key is to slice them evenly and let them brown for the best taste and texture.
Can I make this recipe gluten-free?
Yes! Just use tamari instead of soy sauce and swap in your favorite gluten-free pasta or noodles. The flavors stay exactly as comforting as the original.
Is there a way to make Lentil Mushroom Stroganoff oil-free?
You can sauté the onions and mushrooms in a splash of vegetable broth instead of olive oil. The dish will still develop lots of flavor, though the richness may be a little lighter.
Can I use a different plant-based milk or cream?
Definitely. Cashew cream is extra luscious, but oat, almond, or soy milk all work well—just be sure you’re using an unsweetened version to complement the savory sauce.
Final Thoughts
If you’re hunting for a dish that celebrates comfort, flavor, and the beauty of wholesome ingredients, Lentil Mushroom Stroganoff is one you can turn to time and again. It’s hearty enough for hungry eaters, cozy enough for chilly nights, and delicious enough to please just about anyone at your table. Can’t wait for you to give it a try and make it your own!
Print
Lentil Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A delicious and comforting vegan Lentil Mushroom Stroganoff recipe that’s creamy, flavorful, and perfect for a cozy dinner. This dish combines earthy mushrooms, hearty lentils, and a rich, creamy sauce served over your favorite pasta. It’s a satisfying plant-based meal that’s easy to make and sure to become a favorite in your rotation.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 8 ounces cremini or button mushrooms (sliced)
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 cup cooked green or brown lentils
- 1 1/2 cups vegetable broth
- 1/2 cup unsweetened plant-based milk or cream (such as cashew or oat)
- 2 teaspoons cornstarch
- 8 ounces egg noodles or pasta of choice (cooked)
Garnish:
- Chopped parsley for garnish
Instructions
- Heat olive oil and sauté aromatics: In a large skillet, heat olive oil over medium heat. Sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- Cook mushrooms: Add sliced mushrooms to the skillet and cook until browned and tender, about 8–10 minutes.
- Season and add sauce ingredients: Stir in thyme, smoked paprika, black pepper, and salt. Mix in soy sauce and tomato paste. Add cooked lentils and vegetable broth, stirring to combine.
- Thicken the sauce: In a small bowl, whisk together plant-based milk and cornstarch. Pour the mixture into the skillet and simmer for 5–7 minutes until the sauce thickens and becomes creamy.
- Adjust and serve: Adjust seasoning to taste. Serve the stroganoff over cooked noodles and garnish with chopped parsley.
Notes
- For a gluten-free version, use tamari instead of soy sauce and gluten-free pasta.
- You can substitute Greek yogurt or sour cream for the plant milk if not vegan.
- Brown or green lentils work best for texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 0 mg
