Mushroom Lentil Stroganoff (Vegan)

Ingredients

• 500 gwhite or cremini mushrooms
• 150 gdry green or brown lentils
• 1medium onion
• 3cloves garlic
• 500 mllow-sodium vegetable broth
• 200 mlunsweetened soy milk
• 20 gnutritional yeast
• 2 tspDijon mustard
• 1¼ tspsmoked paprika
• 1¼ tbspcornstarch
• 1¼ tbspextra-virgin olive oil
• 300 gdry pasta
• 10 gfresh parsley

Method

1. Rinse the lentils and simmer them in the broth in a covered saucepan over medium-low heat until tender, about 20 minutes. Do not drain.

   20 min timer

2. Slice the mushrooms and onion and mince the garlic. Whisk the cornstarch into the soy milk.

3. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook without stirring for 2 minutes, then stir and cook 6 minutes more until browned. Add the garlic and paprika for 30 seconds.

   8 min timer

4. Add the lentils and their broth, the soy milk mixture, nutritional yeast and Dijon. Simmer over medium heat, stirring, for 3 minutes until creamy and thick.

   3 min timer

5. Meanwhile, bring a large pot of salted water to a boil over high heat and cook the pasta for the time on the package, about 11 minutes. Drain.

   11 min timer

6. Serve the stroganoff over the pasta and scatter with chopped parsley.

Storing and reheating

Keeps 4 days.