There’s something undeniably comforting about a big bowl of stroganoff—creamy sauce, savory depth, and satisfying texture all in one bite. But who says comfort food needs to be heavy or loaded with dairy and meat? This Vegan Lentil Mushroom Stroganoff is a game-changer. It captures everything you love about traditional stroganoff, but with a plant-based twist that’s hearty, wholesome, and incredibly delicious.
Made with earthy mushrooms, protein-rich lentils, aromatic herbs, and a velvety dairy-free sauce, this dish is perfect for anyone craving a filling and feel-good meal. It’s cozy enough for a weeknight dinner, impressive enough for guests, and versatile enough to serve over pasta, rice, mashed potatoes, or grains. Even meat lovers won’t miss the beef in this deeply savory, umami-packed dish.
Why You’ll Love This Vegan Stroganoff
- Rich and creamy without any dairy
- Packed with plant-based protein and fiber from lentils
- Full of umami flavor thanks to mushrooms, tamari, and spices
- Comforting and satisfying—just like the classic
- Great for meal prep and even better the next day
Ingredients
Serves 4
- 2 tablespoons olive oil or vegan butter
- 1 large yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 pound (about 500g) cremini or mixed mushrooms, sliced
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1½ teaspoons smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 tablespoons tamari or soy sauce
- 1½ cups cooked brown or green lentils (or 1 15-oz can, drained and rinsed)
- 2 cups vegetable broth
- ½ cup full-fat coconut milk or ½ cup blended soaked cashews with water
- 2 tablespoons nutritional yeast (optional, for depth and “cheesy” flavor)
- Fresh parsley, chopped, for garnish
- Cooked pasta, mashed potatoes, rice, or quinoa for serving
Instructions
- Sauté aromatics
In a large skillet or saucepan, heat olive oil or vegan butter over medium heat. Add the chopped onion and sauté for about 4–5 minutes, until soft and translucent. - Add garlic and mushrooms
Stir in the garlic and cook for another 30 seconds. Add the sliced mushrooms and season with salt and pepper. Let them cook undisturbed for a few minutes to allow browning, then stir occasionally for 6–8 minutes until they’ve released their moisture and developed golden edges. - Season and deglaze
Sprinkle in the smoked paprika and thyme, and stir to coat the mushrooms evenly. Add the tamari or soy sauce to deglaze the pan, scraping up any browned bits for extra flavor. - Add lentils and broth
Stir in the cooked lentils and vegetable broth. Bring to a simmer and let cook for about 5 minutes to allow the flavors to meld and the sauce to reduce slightly. - Make it creamy
Reduce heat to low and add the coconut milk (or cashew cream) along with the nutritional yeast if using. Stir well and simmer for another 2–3 minutes until the sauce is thick and creamy. Taste and adjust seasoning with more salt or pepper if needed. - Serve and garnish
Spoon the stroganoff over your favorite base: wide noodles, mashed potatoes, rice, or quinoa all work beautifully. Top with freshly chopped parsley for a bright, herby finish.
Tips for Success
- Don’t crowd the mushrooms. Give them space in the pan so they brown instead of steam.
- Use lentils that hold their shape. Green or brown lentils are best; red lentils will get too soft.
- Cream goes in last. Add your creamy component at the end and don’t boil it, especially if using plant-based yogurt or cashew cream.
- Meal prep friendly. This dish tastes even better the next day after the flavors have settled.
Serving Suggestions
This vegan stroganoff pairs beautifully with:
- Wide pasta noodles (like fettuccine or tagliatelle)
- Creamy mashed potatoes
- Steamed basmati or wild rice
- Buttered quinoa or couscous
- A side of sautéed greens or a crisp garden salad
Final Thoughts
This Vegan Lentil Mushroom Stroganoff is everything you want in a comfort dish: rich, warming, satisfying, and full of flavor. It’s proof that plant-based meals can be just as indulgent as their meaty counterparts—without sacrificing nutrition or taste. Whether you’re cooking for your family, meal-prepping for the week, or impressing dinner guests, this recipe is a guaranteed crowd-pleaser.