Mushroom & Lentil Stroganoff

February 6, 2008 at 7:30 pm · Filed under Recipes

This recipe sticks with the classic Stroganoff tastes of beefy and creamy. You would swear that someone slipped in real sour cream somewhere and the mushrooms and lentils give it a beefy taste. GO TO RECIPE >

9 Comments »

  1. pioneer588 said,

    February 13, 2008 @ 7:40 pm

    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.

  2. Weeknight Dinners » One Third Nerd said,

    March 7, 2008 @ 10:39 pm

    […] tried something a little bit different on Wednesday. I made a creamy white dish, Mushroom & Lentil Stroganoff. This is totally out of the ordinary for me, I like colorful veggies, curries, and tomato sauces. […]

  3. michele said,

    July 27, 2009 @ 2:10 pm

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

  4. chogin said,

    August 19, 2009 @ 6:46 am

    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.

  5. My Vegan Cookbook said,

    August 19, 2009 @ 7:54 am

    Yes, I think portabello would work fine.

  6. chogin said,

    September 21, 2009 @ 8:56 am

    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.

  7. David said,

    November 9, 2009 @ 5:51 pm

    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?

  8. Bridy said,

    July 15, 2010 @ 6:17 pm

    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.

  9. Melissa said,

    July 27, 2010 @ 9:34 am

    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!

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