Description
This vegetarian version captures all the rich flavors of the traditional stroganoff, with earthy mushrooms and protein-packed lentils in a creamy, tangy sauce.
Ingredients
Scale
- 1.5 tbsp olive oil
- 1 medium onion, finely chopped
- 1 tsp salt, divided
- 1 lb (450 g) mushrooms, sliced
- 1 tbsp butter
- 2 cloves garlic, chopped
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1.5 cups vegetable stock
- 1.5 tbsp flour (or gluten-free flour)
- 2–3 tbsp water or stock (for slurry)
- 1.5 cups cooked brown lentils (canned or pre-cooked)
- 1/2 cup sour cream (or vegan sour cream)
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating olive oil in a deep pan over medium heat. Add the onions and half a teaspoon of salt. Cook these for about 5–6 minutes, stirring occasionally until they turn golden brown and fragrant.
- In a separate pan, melt the butter over medium-high heat. Add the mushrooms along with the remaining salt. Cook these for another 5–6 minutes or until the mushrooms have browned.
- Transfer the cooked mushrooms to the pan with the onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and let everything simmer together for about 5 minutes.
- In a small bowl, mix the flour with 2–3 tablespoons of water or stock until smooth.
- Add the cooked lentils to the mushroom and onion mixture. Slowly pour in the slurry while continuously stirring.
- Reduce the heat to low and gently stir in the sour cream, ensuring it’s well combined. Serve while hot, garnished with fresh parsley.
Notes
Adjust the seasoning with salt and pepper if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 750 mg
- Protein: 15 g