Creamy Vegan Lentil Mushroom Stroganoff with Roasted Garlic Potatoes and Asparagus

Allergens

Gluten-free, nut-free (except for nutritional yeast)

Ingredients

• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 16 ounces cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 3 pounds small red potatoes, halved
• 1 pound asparagus, trimmed
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer until lentils are cooked and tender, about 25 30 minutes. Drain any excess liquid and set aside.
3. While the lentils cook, toss potatoes with olive oil, salt, pepper, and half of the rosemary. Spread on a baking sheet and roast for 20 25 minutes, or until golden and crispy. Remove from oven and keep warm.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until browned, about 7 8 minutes. Transfer to a bowl and set aside.
5. In the same skillet, add another tablespoon of olive oil. Sauté onions until translucent, then add garlic and cook for an additional minute.
6. Add cooked lentils, sautéed mushrooms, dill, nutritional yeast, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for 3 4 minutes until flavors meld together.
7. In a separate pan, steam asparagus over boiling water for 3 4 minutes or until tender but still crisp. Season with salt and pepper.
8. To plate, place roasted garlic potatoes on individual plates, top with stroganoff sauce, and serve asparagus on the side.

Chef’s Insight

For an added touch, garnish with fresh parsley or chopped chives.

Notes

Ensure that all ingredients are organic and non-GMO when possible. - Feel free to adjust the spices and seasonings to your personal preference.