/gheeː peaː teaː/
Servings: 4 | 45 minutes | 550 kcal
The original Beef Stroganoff recipe is a Russian dish, but this vegan Lentil Mushroom Stroganoff version is an adaptation created by innovative vegan chefs in the United States.
During a dinner party, a guest with dietary restrictions challenged the chef to create a vegan stroganoff. The result was this delicious Lentil Mushroom Stroganoff with Almond Ricotta, which is now a popular dish among vegans and non-vegans alike.
Ingredients
- 1 cup green lentils
- 2 cups mushrooms, sliced
- 1 cup almonds, soaked overnight
- 1 cup water
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 1 cup peas
- 1 tbsp fresh parsley, chopped
- 4 servings cooked pasta or rice, for serving
Instructions
- Cook the green lentils according to package instructions and set aside.
- In a food processor, blend soaked almonds, water, lemon juice, and garlic until smooth to create almond ricotta. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft.
- Add mushrooms, paprika, and thyme, and cook until mushrooms are tender.
- Stir in tomato paste, followed by vegetable broth and soy sauce.
- In a small bowl, mix cornstarch with a little water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens.
- Add cooked lentils and peas to the skillet, stirring to combine. Cook for another 5 minutes until the peas are tender.
- Remove from heat and stir in almond ricotta and fresh parsley.
- Serve over cooked pasta or rice.