Vegetarian Stroganoff (Lentil & Mushroom)

Packed with wholesome ingredients, my lentil and mushroom Stroganoff recipe is a plant-based and gluten-free version of the classic Stroganoff. It’s creamy, savory and hearty, the kind of dish you want when you need something comforting yet nutritious. I hope you love this vegetarian Stroganoff as much as I do.

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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 🥗 Serving Suggestions | 📝 Go To Full Recipe | 🥦 More Vegetarian Dishes

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What You’ll Need

Here is what you will need for this vegetarian stroganoff. Find the full measurements in the recipe card below.

• Onions – good old white/yellow onion or shallots can be used.
• Mushrooms – You can use basic white button or cremini mushrooms but you will get a little more flavor from Swiss Brown.
• Lentils – You will need pre-cooked brown lentils, from a can or a jar, rinsed and strained. Feel free to cook your own lentils ahead of time.
• Fats – olive oil and butter to cook off the mushrooms and onions and provide richness
• Flavors – salt, pepper, Dijon mustard (a must in a Stroganoff in my opinion, you can replace it with yellow mustard if needed), and garlic. You will also be using vegetable stock, which adds a base flavor to the dish.
• Sour cream – this is the classic ingredient in this dish and gives the sauce creaminess and a little tang.

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How To Make Vegetarian Stroganoff

Jump to the full recipe card below for more detailed instructions, ingredients list and nutrition info. Here are some step-by-step photos for how to make this dish.

Cooking Stroganoff

I recommend cooking the onions and mushrooms separately to give them a chance to brown properly. This will give you maximum flavor! The speediest way is to do this at the same time, hence you will need two frying pans or shallow pots for this dish.

• Step 1. Heat a tablespoon and a half of olive oil in a deep frying pan. Add the onions and a teaspoon of salt and cook for 5-6 minutes over medium, stirring a few times, until golden brown.
• Step 2. In a separate pan, heat another tablespoon of oil over high heat and add the sliced mushrooms and sprinkle with half a teaspoon of salt. Add a tablespoon of butter and, keeping the heat high or medium-high, cook the mushrooms for 5-6 minutes, stirring a few times, until they brown slightly, allowing some of the juices to evaporate from the pan.
• Step 3. Then add the mushrooms to the onions, or the other way around, including all the cooking juices from the pan. Add another tablespoon of butter, 2 teaspoons of Dijon mustard, 2 cloves of chopped garlic, a good pinch of black pepper and 1.5 cups of vegetable stock. Stir everything together and cook for about 5 minutes over medium heat.

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• Step 4. In the meantime, strain and rinse the lentils and set aside. Prepare the flour slurry by combining 2-3 tablespoons of water or stock with 1.5 tablespoons of flour of choice (I used gluten-free flour). Whisk into a smoother mixture.
• Step 5. Now, add the lentils to the pan and stir through. Stir in the flour slurry and watch the liquid thicken instantly. Finish the Stroganoff by stirring in the sour cream. Taste for seasoning and add more salt if desired ( I like salt, so I added another 1/2 teaspoon but it might be seasoned enough for you).

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Garnish with a little parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles for a lower-carb dish and some favorite greens on the side. I did simple steamed green beans.

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You Ask: How To Thicken Stroganoff?

Whether you’re making beef Stroganoff or this lentil mushroom version, the easiest way to thicken the sauce is by adding flour slurry. Combine 1-2 tablespoons of flour with 3-4 tablespoons of stock or water and whisk in a bowl. Stir that liquid into the hot Stroganoff sauce and see it thicken over the next minute or so. If your liquid is still too thin, cook it on high for a few minutes to let it evaporate. Finally, the sour cream will further thicken the sauce.👩‍🍳

Serving Suggestions

When it comes to serving Stroganoff (beef or vegetarian), several delicious options can complement the flavors and create a well-rounded meal. 

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• Pasta or noodles: For the most classic pairing, serve your Stroganoff over a bed of cooked egg noodles, fettuccine, or any pasta of your choice. The noodles will soak up the savoury sauce and provide a satisfying texture. You can use gluten-free pasta or noodles. For a low-carb version, try my zucchini noodles.
• Rice or quinoa:  Pairing with fluffy cooked rice, such as basmati or jasmine rice, is a classic choice. The rice adds a nice texture contrast to the creamy stroganoff and helps balance the flavors. Quinoa is another great choice and will add extra plant-based protein to the dish. 
• Potatoes: Creamy mashed potatoes make a comforting and hearty side dish for stroganoff. They provide a smooth and rich element and will soak up that delicious sauce. And, because the Stroganoff is so creamy, you can even just do simple smashed boiled potatoes, without adding anything to them. 
• Cauliflower rice: For a lighter and low-carb alternative, cauliflower rice is an excellent choice. It adds a nutritious twist to the meal and works well with the stroganoff sauce.
• Roasted veggies: Serve roasted vegetables, such as sweet potatoes, carrots, broccoli, or Brussels sprouts, alongside your Stroganoff for added color, flavor, and nutrition. The roasted veggies offer a nice textural contrast and bring freshness to the plate.
• Green veggies: Steamed or boiled green beans, broccoli, or sautéed asparagus make a simple yet vibrant side dish. They provide a burst of freshness and complement the creamy stroganoff sauce.
• Side Salad: A crisp side salad with fresh greens, cherry tomatoes, cucumber slices, and a tangy vinaigrette can balance the richness of the stroganoff. It adds a refreshing element and contributes to a well-rounded meal. 

Storage Tips

If you have leftovers or want to meal prep this dish, here are some tips for storing this lentil stroganoff:

• Store the cooled stroganoff in an airtight container in the refrigerator for up to 3-4 days. 
• Reheat individual servings in a pan on the stovetop, adding a splash of water or vegetable broth to prevent sticking. Taste for seasoning as chilled foods loose some of that lovely saltiness.
• If you want to freeze this dish, do not add the sour cream. Dairy, especially cream, doesn’t freeze well and can curdle. Once you have done all other steps, cool down the dish and divide it between freezer-safe containers. Freeze for up to 3-5 months. Thaw overnight in the refrigerator before reheating or in a microwave. Then once reheated, add the sour cream. 

Using Up Leftover Ingredients

• If you have leftover lentils, try my high-protein veggie lunch wraps.
• If you have leftover mushrooms, add them to a breakfast frittata, or add them to a stew, risotto or creamy orzo dish.
• Leftover sour cream can be added to tacos, stews and soups, to a creamy coleslaw salad or cucumber dill salad or to make a sauce for something like my cabbage pie.

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Vegetarian Stroganoff

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Author: Irena Macri

Servings: 6 servings

Course: Main

Cuisine: European

Print Pin Save Saved!

5 from 10 votes

Calories: 290kcal

Lentil and mushroom Stroganoff is a delightful, healthy take on the classic that the whole family can enjoy. You can pair it with mashed potatoes, pasta noodles, quinoa or rice and serve it with a side of greens or a crispy salad. Give this gluten-free and vegetarian stroganoff a try, and let me know how it turns out for you. Bon appétit!

Ingredients 

1x2x3x

• ▢ 1.5-2 tablespoons olive oil
• ▢ 1 large onion halved and sliced into half moons
• ▢ 1 teaspoon salt
• ▢ 1 lb cremini button mushrooms sliced, 500 grams
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons butter
• ▢ 2 teaspoon Dijon mustard
• ▢ 2 cloves garlic
• ▢ ½ teaspoon ground black pepper
• ▢ 1.5 cups vegetable stock
• ▢ 1.5 tablespoons flour gluten-free or regular
• ▢ 2 tablespoons water or stock for slurry
• ▢ 3 cups cooked brown lentils canned or cooked at home, strained
• ▢ ⅔ cup sour cream light can be used
• ▢ Parsley for garnish
• ▢ Extra salt to taste

Instructions

• I recommend cooking the onions and mushrooms separately to give them a chance to brown properly. This will give you maximum flavor! The speediest way is to do this at the same time, hence you will need two frying pans or shallow pots for this dish.
• Heat a tablespoon and a half of olive oil in a deep frying pan. Add the onions and a teaspoon of salt and cook for 6-7 minutes over medium, stirring a few times, until golden brown.
• In a separate pan, heat another tablespoon of oil over high heat and add the sliced mushrooms and sprinkle with 1/2 teaspoon of salt. Add a tablespoon of butter and, keeping the heat high or medium-high, cook the mushrooms for 6-7 minutes, stirring a few times, until they brown slightly, allowing some of the juices to evaporate from the pan.
• Then add the mushrooms to the onions, or the other way around, including all the cooking juices from the pan. Add another tablespoon of butter, 2 teaspoons of Dijon mustard, 2 cloves of chopped garlic, a good pinch of black pepper and 1.5 cups of vegetable stock. Stir everything together and cook for about 5 minutes over medium heat.
• In the meantime, strain and rinse the lentils and set aside. Prepare the flour slurry by combining 2-3 tablespoons of water or stock with 1.5 tablespoons of flour of choice (I used gluten-free flour). Whisk into a smoother mixture.
• Now, add the lentils to the pan and stir through. Stir in the flour slurry and watch the liquid thicken instantly. Finish the Stroganoff by stirring in the sour cream. Taste for seasoning.
• Garnish with a little parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles for a lower-carb dish and some favourite greens on the side. I did simple steamed green beans.

Notes

Onions – good old white/yellow onion or shallots can be used.

Mushrooms – You can use basic white button or cremini mushrooms but you will get a little more flavor from Swiss Brown.

Lentils – You will need pre-cooked brown lentils, from a can or a jar, rinsed and strained. Feel free to cook your own lentils ahead of time.

Sour cream – this is the classic ingredient in this dish and gives the sauce creaminess and a little tang, feel free to use light sour cream.

Storage tips: Store the cooled stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in a pan on the stovetop, adding a splash of water or vegetable broth to prevent sticking. Taste for seasoning as chilled foods loose some of that lovely saltiness.

If you want to freeze this dish, do not add the sour cream. Dairy, especially cream, doesn’t freeze well and can curdle. Once you have done all other steps, cool down the dish and divide it between freezer-safe containers. Freeze for up to 3-5 months. Thaw overnight in the refrigerator before reheating or in a microwave. Then once reheated, add the sour cream. 

Nutrition

Calories: 290kcal | Carbohydrates: 29g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 880mg | Potassium: 686mg | Fiber: 9g | Sugar: 6g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 4mg

Keywords: Lentils, Murhsooms, Stroganoff Recipe, Vegetarian Stroganoff, Meat Free Stroganoff, Lentil Stroganoff, Dinner Recipes, Vegetarian Dinner

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