Mushroom Stroganoff Recipe

Comfort food! Makes about 12 servings.

Ground “Vegan Meat Alternative” Ingredients:
3/4 cup unsalted walnuts
1 cup uncooked lentils
1 T oil
2 cups vegetable broth
1 onion, diced
2 stalk celery, diced
4 t garlic, minced
1/2 teaspoon liquid smoke

Instructions:

1. In a small bowl, soak walnuts with enough lukewarm water to fully submerge the nuts for 30 min.
2. In a separate bowl, soak lentils with enough lukewarm water to cover them for 30 min.
3. Read instructions for stroganoff recipe below and start prepping.
4. Once the walnuts have finished soaking, drain, roughly chop with 2-3 pulses in a food processor till they resemble a ground beef texture. Set aside.
5. Drain the lentils and put in a separate small pot with the liquid smoke and broth. Mix until everything is combined and then bring the mixture to a boil. Once boiling, lower the heat and simmer uncovered for 10 minutes, stir occasionally to prevent sticking, until lentils are soft and most of the liquid is gone.
6. While the lentils are cooking, in a medium-sized pan, saute onions, celery, and garlic in hot oil till onions are translucent, celery is tender, and garlic is slightly browned. Add in the chopped walnuts and cook for 1 minute more.
7. Add lentils to the walnut mixture and bring up to a low simmer. Remove from heat and set aside.

Stroganoff Ingredients:

2 cups boiling water
2 T veggie bouillon
4 T brandy
2 T red wine vinegar or ACV
2 T Dijon mustard
2 T chopped garlic
salt, pepper & red pepper flakes, to taste
2 roughly chopped shallots
30 mushrooms, quartered
ground “vegan meat alternative” (above)
4 T coconut oil
1 can full fat coconut milk
0.25 c cornstarch
0.5 cup cold water
2 boxes gluten free pasta (penne or rotini) or spiralized zucchini zoodles

Instructions:

1. Cook pasta according to directions on the box, drain and set aside.
2. While pasta is cooking, prepare ground “vegan meat alternative” recipe (above) and set aside.
3. Saute shallots and mushrooms in coconut oil till lightly browned. Add garlic, brown lightly, then remove from heat and set aside.
4. Combine mustard, bouillon, brandy, veggie bouillon, and boiling water in a 4 cup glass measuring cup. Pour over mushroom mixture. Bring to a boil over high heat, then lower heat to simmer.
5. Whisk the coconut milk till it’s smooth and add to mushroom mixture. Add ground “vegan meat alternative”. Bring to a boil again, lower heat to simmer.
6. Whisk together cornstarch and cold water, then add to mushroom mixture, heat till bubbly and thickened, will only take a moment or two. Remove from heat.
7. Serve Mushroom Stroganoff mixture over hot pasta. Enjoy!