/gheeː peaː teaː/
Servings: 4 | 45 minutes | 450 kcal
Traditionally, stroganoff is a Russian dish made with sautéed beef and a sour cream sauce. This vegan version replaces the beef with lentils and mushrooms, and uses vegan sour cream for a plant-based twist.
When I first created this recipe, I was looking to recreate the savory flavors of classic stroganoff in a vegan dish. I was amazed at how well lentils and mushrooms complemented each other and provided a satisfying texture.
Ingredients
- 1 cup green lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces white or cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1/2 cup vegan sour cream
- 1/4 cup fresh parsley, chopped
- to taste salt and pepper
Instructions
- In a small saucepan, bring water to a boil, add lentils, reduce heat, and simmer for 20-25 minutes until lentils are cooked.
- In a large skillet or pan, heat the olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and mushrooms to the skillet, and cook for another 5-7 minutes until mushrooms are softened and slightly browned.
- Stir in the tomato paste, vegetable broth, paprika, and soy sauce. Bring to a low boil, and then reduce heat to a simmer for 10 minutes, allowing the sauce to thicken slightly.
- Stir in the cooked lentils and vegan sour cream, and cook for another 3-5 minutes until heated through.
- Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.