Lentil and Mushroom Stroganoff: A Wholesome Plant-Based Comfort Classic

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Introduction: Reinventing a Comfort Food Favorite

Forget everything you know about traditional stroganoff. This Lentil and Mushroom Stroganoff is a game-changing recipe that proves plant-based eating can be just as indulgent, satisfying, and flavor-packed as its meaty counterpart. It’s a dish that bridges the gap between classic comfort food and modern, health-conscious cooking.

Ingredients

Metric (US) Ingredients:

  • 250g (1.5 cups) dried green or brown lentils
  • 400g (1 lb) mixed mushrooms (shiitake, cremini, king oyster)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 30ml (2 tbsp) olive oil
  • 240ml (1 cup) vegetable broth
  • 240ml (1 cup) unsweetened plant-based milk
  • 30ml (2 tbsp) nutritional yeast
  • 15ml (1 tbsp) Dijon mustard
  • 15ml (1 tbsp) soy sauce or tamari
  • 10g (2 tsp) dried thyme
  • Salt and black pepper to taste

Cashew Cream Sauce:

  • 150g (1 cup) raw cashews, soaked
  • 120ml (1/2 cup) water
  • 15ml (1 tbsp) lemon juice
  • 5g (1 tsp) garlic powder

Step-by-Step Cooking Instructions

  1. Prepare the Lentils: Rinse lentils thoroughly. In a medium pot, combine lentils with 500ml (2.5 cups) water. Bring to a boil, then simmer for 20-25 minutes until tender but not mushy.
  2. Cashew Cream Preparation: Blend soaked cashews, water, lemon juice, and garlic powder until smooth and creamy. Set aside.
  3. Mushroom Magic: Heat olive oil in a large skillet. Sauté chopped onions until translucent, then add minced garlic and sliced mushrooms.
  4. Build the Flavor: Cook mushrooms until they release their moisture and start to brown. Add dried thyme, salt, and pepper.
  5. Create the Sauce: Add vegetable broth, plant-based milk, nutritional yeast, Dijon mustard, and soy sauce. Simmer for 5-7 minutes.
  6. Combine and Finish: Fold in cooked lentils and cashew cream. Allow to simmer for an additional 5 minutes, stirring occasionally.
  7. Final Touch: Adjust seasoning to taste. If needed, add more liquid to achieve desired consistency.

Cooking Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Servings: 4-6 people
  • Difficulty: Medium

Nutrition (Approximate per serving)

  • Calories: 320-350
  • Protein: 18g
  • Carbohydrates: 40g
  • Fat: 12g
  • Fiber: 15g

Why This Stroganoff is a Nutritional Powerhouse

This isn’t just a meal—it’s a nutritional revolution. Lentils provide a robust protein punch, while mushrooms offer incredible depth of flavor and numerous health benefits. The dish is packed with:

  • Complete plant-based protein
  • Essential minerals and vitamins
  • Anti-inflammatory ingredients
  • Low-fat, high-fiber nutrition

Dietary Considerations

Adaptations:

  • Gluten-free (use tamari instead of soy sauce)
  • Vegan
  • Dairy-free
  • Nut-free option available with alternative cream sauce

Serving Suggestions

Perfect served with:

  • Whole grain pasta
  • Brown rice
  • Quinoa
  • Roasted vegetables
  • Fresh herb garnish

Pro tip: This stroganoff tastes even better the next day as the flavors continue to develop!

A culinary journey that proves plant-based eating can be absolutely delicious, satisfying, and nutritionally complete. Enjoy your plant-powered stroganoff!