Rinse 1 cup (200g) of green lentils under cold water. Add them to a medium saucepan with 3 cups (720ml) of vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook until lentils are tender but not mushy—about 20 to 25 minutes. Drain any excess liquid and set aside.

If you have time, soak ½ cup (70g) raw cashews in hot water for at least 30 minutes or overnight. Drain and add to your blender with ¼ cup (60ml) full-fat coconut milk, 1 tablespoon Dijon mustard, 2 tablespoons tomato paste, 1 tablespoon lemon juice, 1 teaspoon dried thyme, and salt and pepper to taste. Blend until smooth and creamy, about 1-2 minutes. Set aside.

Heat 2 tablespoons olive oil or vegan butter in a large skillet over medium heat. Add 1 medium diced yellow onion and cook until soft and translucent, about 4 minutes. Add 8 oz (225g) sliced cremini mushrooms and 3 minced garlic cloves. Cook, stirring occasionally, until the mushrooms are browned and their liquid has evaporated—about 6 more minutes.

Reduce heat to low and pour the cashew cream mixture into the skillet with the mushrooms. Stir well to combine. Add the cooked lentils and 1 teaspoon smoked paprika. Mix everything gently, and let it simmer for about 5-7 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust salt and pepper as needed.

While your sauce is simmering, cook 8 oz (225g) of your favorite wide egg-free pasta or noodles according to package instructions. Drain and set aside.

Toss the cooked pasta with the stroganoff sauce or serve the sauce spooned over the noodles. Garnish with fresh chopped parsley if you like. Enjoy that creamy, comforting goodness!