• pioneer588

    I made this for dinner tonight. It was easy, quick and delicious! It really did taste like it had real sour cream in it. So good. Hard to believe it is healthy. Thanks.

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  • michele

    tried it last night and i was pleasantly surprises! Instead of rice I used quinoa and I really liked it that way.

  • chogin

    I’m trying this recipe tonight, but would like to use portabellow instead of white button mushrooms. Would portabello work just as well, or should I stick to the white button variety?

    Looking forward to this.

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Yes, I think portabello would work fine.

  • chogin

    I tried this dish about a month ago. It’s incredibly flavorful, hearty, and and hard-to believe it’s fat free. It has a very creamy and rich texture that makes for a satisfying meal. Can’t wait to make it again–especially when those cold winter nights roll around.

  • David

    Going to try this tonight. I guess I could use dried Shitaki mushrooms instead of the button mushrooms? If I soak them in water before hand so they juice up again. Thoughts?

  • http://livingsimple-naturally.blogspot.com/ Bridy

    The flavours are great!
    I tried using firm tofu but the texture was all wrong(my bad) I pureed the tofu as much as I could but it just wasn’t the right texture. learn from my mistake and only use silken like the rescipe said. Aside from the texture issues I had, the flavour was great and I will try this again with the right tofu.

  • Melissa

    This was SO good.

    Honestly, I’ve never had one of your recipes not be a keeper.
    I find your stuff dependably awesome AND healthy. Thank you so much!

  • Meridith

    Just had this tonight – so delicious and easy to prepare. My husband and 2 year old daughter loved it too!!! Thank you for a great recipe.

  • kathy

    Does it matter what colour lentils are used?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Kathy, when in doubt use the brown :D

  • MandyM

    I made this for the first time today and I thought it was great!
    I cant wait to make more!

  • Sara

    How long do you cook the lentils. I’m worried about over/under cooking them

  • Mr A

    This looks pretty good. I’m curious about the tofu. Looks to be used as a sauce thickener? I think that is what it is for, and some more protien. . I will try this with a bechamel made with soy milk, and cream of mushroom. I guess butter is not vegan, thanks for the ideas. is there a butter substitute for vegan?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    That should have said vegan margarine instead of butter, hope that helps. Cream of mushroom in a can could be a problem as it’s made with milk. Unless they make vegan cream of mushroom?

  • Jim Gausman

    I love this recipe! It is fast and easy for me to make (I cook the lentils in my pressure cooker in 20 minutes) My family members are tough food critics, but this dish always gets rave reviews!

  • Catherine Szydloski

    We love this recipe. I always soak lentil for an hour fore cooking them, if using dry lentils. I also sautée in veg broth to cut down on the fat content. Thanks for this recipe. Easy and delicious!

  • Angela

    do you have any ideas for making this soy free? I would love to make this, but my hubby is highly allergic to soy…

  • Julie Colley

    I don’t like tofu so I am using an almond cream cheese for my sauce since I used to use Kraft cream cheese onion and chive in my stroganoff before going dairy free.