2 tbsp olive oil
2 cups chopped onion
2 cups sliced mushrooms
2 cups cooked green lentils
2 cups vegetable broth
1 cup cashew cream (soaked cashews blended with water)
Salt and pepper, to taste
cooked pasta or egg noodles (use egg-free noodles for vegan option)
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in mushrooms and cook until they release their moisture. Add cooked lentils and vegetable broth, and simmer for 10-15 minutes, until the flavors meld. Stir in cashew cream and cook until heated through. Season with salt and pepper. Serve the stroganoff over cooked pasta or egg noodles.
Guests who like meat or seafood with their meals may feel free to combine.