Winter Stroganoff

This autumn-inspired salad is sweet, delicious, and a great way to get in lots of raw and bitter-less leafy greens. With crisp pome fruits, crunchy sprouts, soft black kale, red leaf lettuce, crunchy pecans and juicy cranberries, this salad is great to share with your friends and family this fall harvest. This recipe is easy to prepare and the perfect way to get your daily value of leafy greens and fruits in!

The classic chili stroganoff dish made with lentils and bell peppers to create a healthy alternative to the American gravy over pasta dish “Hamburger Helper”


16 oz fusilli rice pasta
1 yellow onion
4 cloves garlic
1 medium yellow pepper
1/2 cup green lentils sprouted or canned
2 tbsp. avocado oil
2 cups vegetable broth
6 tbsp. tamari
1 tbsp. tomato paste
2 1/2 tbsp. all-purpose flour to thicken
1 tsp rosemary
1 tsp oregano
1/2 tsp chili powder
1/2 tsp black pepper
Sea salt to taste
2 tbsp. nutritional yeast Curly parsley to top


  1. Start by adding garlic, onion and yellow bell pepper to a food processor or chop until finely minced.
  2. Heat a large skillet on medium-high with avocado oil. Add minced garlic, onion and pepper to the skillet and sauté until fragrant.
  3. Boil a large pot of water and cook pasta according to package direction. Rinse and set aside in the same pot used to boil.
  4. Add listed seasonings and nutritional yeast to the skillet, then mix in tomato paste and tamari. Pour 2 cups vegetable broth and give it a stir.
  5. to thicken the gravy add in flour in 1 tbsp. at a time, stirring frequently for about 5-6 minutes reaching desired texture.
  6. Add cooked lentils to the sauce and mix well. Pour sauce into the pot over the pasta and stir until combined.
  7. Place serving into a pasta bowl and top with parsley

Recipe & Image by Natasha Pataki
Registered Holistic Nutritionist
IG: natashapataki

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