Vegan Mushroom Lentil Stoganoff - Wine Dine With Jeff

INGREDIENTS

  • 16 Oz of an assortment of mushrooms I used Cremini, Shitake and Oyster mushrooms
  • 4 Tablespoons of Olive oil split to sauté mushrooms in batches
  • 9 Oz of cooked lentils about a 1 1/4 cups
  • 1 large onion diced about 1 1/2 cups
  • 1 Tablespoon of minced garlic
  • 1 Tablespoon of fresh Thyme
  • 1 1/2 cups of mushroom or vegetable stock
  • 1 13oz can of coconut milk full of fat
  • 2 Tablespoon of Tamari or soy sauce
  • 3 Tablespoons of Nutritional Yeast (Very important) adds wonderful flavors
  • 1 Teaspoon of Dijon mustard
  • 1 Tablespoon of fresh lemon juice
  • 3 Tablespoons of all purpose flour
  • 16Oz of Pasta of your choice
  • Salt and Pepper to Taste

Directions

  • 1. This is the Best vegan mushroom stroganoff you will ever try! It’s super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food! Some nights you just want to sit down and have a Giant bowl of pasta, this is the perfect recipe for vegans and meat eaters. I like using an assortment of mushrooms, I think it gives a more enhanced mushroom flavor. I used Cremini, Shitake and Oyster mushrooms. I few tips on mushrooms don't wash your mushrooms they are like sponges and will soak up all the water and will not caramelize properly. Just take a damp paper towel and wipe the mushrooms to clean them. You want to remove the stems of the Shitake mushrooms because they are chewy. Cut off the chewy thick stems (bulb) of the oyster mushrooms also.
  • 2. This is a large amount of mushrooms and you want to cook them in 2 batches. Place olive oil in a sauté pan and turn burner to medium high heat. When the oil starts to shimmer add half of the mushroom mixture to the hot oil. Do not salt and pepper the mushrooms at this time because the salt will draw water out of the mushrooms and they will not caramelize. That is where all the flavor will come from so it is important to brown the mushrooms. It will take each batch anywhere from 8 to 10 minutes to caramelize properly.
  • 3. When the second batch of mushroom is finished browning add the first batch back to the pan. Then immediately add the diced onions and minced garlic and stir to combine. Turn the burner down to medium heat this will take 3 to 4 minutes for the onions to cook. This is one reason why I don't cook onions and mushrooms at the same time because onions are filled with liquid and they release the liquid when they start to cook and it prohibits the mushrooms from caramelizing. When you add the onions and garlic you can add salt and pepper at this time it will help in the release of the onion juices.
  • 4. When the onions have cooked out it is time to take half of a lemon and squeeze the juice into the pan. this is a perfect time to scrape up all the delicious brown bits at the bottom of the pan. It won't take long, less than a minute but the lemon juice will evaporate from the pan. Then you want to add the flour and stir to combine. Let the flour cook out for at least 2 minutes. Add the mushroom or vegetables stock at this time and stir to combine. The sauce will thicken up very fast as it starts to simmer.
  • 5. Remove the fresh thyme from the thyme sprigs and add to the sauce. Pour in the full of fat coconut milk and stir to combine. Then add the tamari, nutritional yeast, and Dijon mustard and stir to combine all the ingredients. Nutritional Yeast is a very important ingredient not only does it remove all the flavor of the coconut it gives this wonder nutty cheesy flavor to the sauce. If you never cooked with Nutritional Yeast you must give it a try.
  • 6. You want to add cooked lentils. You can cook your own lentils if that is what you like to do. I cook lentils all the time in vegetable stock or mushroom stock to add extra flavor. But today I used store bought steamed lentils from the brand name milissa's, I have used this brand name for steamed lentils before and I think the quality is great if you don't want to cook lentils yourself. You can also used canned lentils but rinse and drain all the liquids. Simmer this stroganoff for 6 minutes after adding the lentils to let all the flavors combine.
  • 7. Cook your favorite pasta to the package directions. I liked to use a large flat vegan noodle that look like the traditional large flat egg noodles. This is the ultimate comfort food that is healthy at the same time. I hope this becomes your new favorite Vegan meal.

Recipe Video:

Vegan Mushroom Lentil Stoganoff

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