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Vegan Lentil Mushroom Stroganoff

A rich and creamy dairy-free stroganoff made with hearty lentils, savory mushrooms, and pasta for the ultimate vegan comfort food dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta egg-free, such as fettuccine or egg-free egg noodles
  • 1 cup brown lentils rinsed
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 16 ounces mushrooms sliced
Creamy Sauce
  • 2 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tbsp soy sauce
  • 1 cup unsweetened coconut milk or oat cream
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Finish
  • 2 tbsp fresh parsley chopped
  • 1 lemon juice optional squeeze

Equipment

  • Large skillet
  • Medium saucepan
  • Pot for pasta
  • Wooden spoon

Method
 

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Simmer lentils in vegetable broth for 20–25 minutes until tender. Drain excess liquid if needed.
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook onion for 3–4 minutes until softened.
  5. Add garlic and mushrooms and cook for 8–10 minutes until golden.
  6. Sprinkle flour over mushrooms and stir for 1 minute.
  7. Add Dijon mustard, paprika, thyme, and soy sauce.
  8. Slowly stir in coconut milk or oat cream until smooth and creamy.
  9. Add cooked lentils, salt, and black pepper. Simmer 5–7 minutes until thickened.
  10. Toss with cooked pasta, garnish with parsley and lemon juice, and serve hot.

Notes

Use brown lentils for the best texture. A squeeze of lemon juice at the end brightens the creamy sauce beautifully.