Vegan Stroganoff
A hearty, plant-based version of classic stroganoff made with lentils, mushrooms, and creamy plant yogurt. Packed with protein, fiber, and rich umami flavor, it’s a wholesome comfort dish that’s both nourishing and satisfying.
Equipment
- Large pan or skillet
- wooden spoon or spatula
- chef’s knife
- cutting board
- measuring cups and spoons
- small bowl (for cornstarch slurry, optional)
Ingredients
- 1 cup cooked brown or green lentils
- 2 cups sliced cremini or button mushrooms
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 cup vegetable broth low sodium
- 2 tbsp plain unsweetened plant yogurt coconut or soy
- 1 tbsp Dijon mustard
- 1 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- 1 tbsp cornstarch or arrowroot powder optional
- 2 tbsp cold water optional
Instructions
- In a large pan, sauté onion and garlic in a splash of vegetable broth until softened.
- Add mushrooms and cook until browned and their liquid evaporates.
- Stir in tomato paste, smoked paprika, thyme, salt, and black pepper.
- Add lentils and vegetable broth, then simmer for 5 minutes.
- Stir in plant yogurt, Dijon mustard, and nutritional yeast.
- If sauce is too thin, add the cornstarch or arrow root powder mixed with cold water and cook until thickened.
- Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier stroganoff, use soy or coconut yogurt. Serve over whole grain pasta, rice, or mashed potatoes for a filling meal. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.