Vegan Jackfruit and Mushroom Stroganoff
Ingredients
- 1 can lentils (160g) by Bonduelle
- 1 chopped onion
- 300g sliced mushrooms
- 400g canned jackfruit, marinated in 2 tbsp sweet soy sauce, 1 grated garlic clove, 1 tsp smoked paprika
- 2 tablespoons tomato puree
- 1 tablespoon miso paste
- 1 teaspoon smoked paprika
- Black pepper, to taste
Optional
- 1 tablespoon almond butter or 1 tablespoon tahini
Preparation
Cut the onion and cook it in a pan with some oil until it becomes translucent.
Add the mushrooms and cook until they have shrunk and start to turn golden brown.
Add the marinated jackfruit and cook it briefly so that it absorbs the flavors well.
Add the lentils, tomato puree, miso paste, and smoked paprika if using, stir well, and let it simmer gently for 10-15 minutes.
Optionally, add a splash of plant-based cream for an extra creamy sauce and season with black pepper to taste.
Serve the stroganoff with creamy mashed potatoes, rice, or pasta for a complete meal.
Tips
Lentils are rich in plant-based proteins and fibers and are versatile for use in stews, salads, or soups to add a delicious, filling texture.
