Vegan Mushroom Stew Recipe

Introduction

This vegan mushroom stew is a hearty and comforting dish perfect for chilly days. Packed with baby Bella mushrooms, tender potatoes, and nutritious red lentils, it’s full of rich flavors and satisfying textures. Easy to make and totally plant-based, it’s sure to become a family favorite.

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 1 cup sliced carrot
• 1 cup sliced celery
• 16 oz. baby Bella mushrooms, halved
• 6 cloves garlic, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 2 tablespoons flour
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 16 oz. baby yellow potatoes, halved
• 1 cup uncooked split red lentils
• 1 (14.5 oz.) can tomato sauce
• 3 cups vegetable broth
• 2 bay leaves
• Kosher salt
• Fresh cracked pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Add the diced onion, sliced carrot, and sliced celery along with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until softened.
3. Step 3: Stir in the halved mushrooms, sliced garlic, dried thyme, oregano, sage, and a couple more pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until the mushrooms start to release their moisture.
4. Step 4: Sprinkle the flour over the vegetables and stir to coat everything evenly. Continue cooking, stirring frequently, for 1 minute to cook out the raw flour taste.
5. Step 5: Pour in the balsamic vinegar and soy sauce to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
6. Step 6: Add the halved baby yellow potatoes, uncooked red lentils, tomato sauce, vegetable broth, and bay leaves. Season with a couple pinches of salt and pepper. Stir everything together.
7. Step 7: Bring the stew to a simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking to the bottom.
8. Step 8: Reduce heat to low and let the stew simmer gently for 10 to 15 minutes, or until the potatoes are fork-tender. Adjust seasoning with more salt and pepper if needed.
9. Step 9: Remove bay leaves, garnish with fresh parsley if desired, serve with mashed potatoes or crusty bread, and enjoy!

Tips & Variations

• For added creaminess, stir in a splash of coconut milk or cashew cream just before serving.
• Swap baby Bella mushrooms for cremini or portobello for a deeper flavor.
• Use gluten-free flour or cornstarch to thicken if you want a gluten-free version.
• Adding a pinch of smoked paprika can lend a subtle smoky note to the stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if needed to loosen the stew. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this stew?

Red lentils work best here as they cook quickly and break down to thicken the stew. If using green or brown lentils, increase cooking time and check for tenderness.

Is this stew suitable for meal prep?

Yes, this stew holds up well and tastes even better the next day as the flavors meld. It’s perfect for preparing meals in advance.

Vegan Mushroom Stew Recipe

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★★★★★

4.7 from 83 reviews

This hearty vegan mushroom stew is a comforting and flavorful dish, perfect for cozy dinners. Packed with baby Bella mushrooms, baby yellow potatoes, red lentils, and aromatic herbs, it offers a rich, savory taste enhanced by balsamic vinegar and soy sauce. This stew is easy to prepare on the stovetop and combines wholesome ingredients for a nutritious vegan meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Vegetables and Herbs

• 1 yellow onion, diced
• 1 cup sliced carrot
• 1 cup sliced celery
• 16 oz. baby Bella mushrooms, halved
• 6 cloves garlic, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 16 oz. baby yellow potatoes, halved
• 2 bay leaves
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh parsley, for garnish

Dry Ingredients

• 2 tablespoons flour
• 1 cup uncooked split red lentils

Liquids and Condiments

• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 (14.5 oz.) can tomato sauce
• 3 cups vegetable broth

Instructions

1. Heat the oil: Heat 3 tablespoons olive oil in a large pot over medium heat to create a flavorful base for the stew.
2. Sauté aromatics: Add diced onion, sliced carrot, and celery to the pot, seasoning with salt and pepper. Cook for about 8 minutes, stirring occasionally until softened and fragrant.
3. Cook mushrooms and herbs: Stir in the halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, and sage, seasoning again with salt and pepper. Cook for 3-4 minutes, stirring frequently to release the mushrooms’ moisture.
4. Add flour: Sprinkle 2 tablespoons flour over the vegetables and stir constantly to coat everything evenly. Continue cooking for 1 minute to remove the raw flour taste.
5. Deglaze pot: Pour in the balsamic vinegar and soy sauce to deglaze the pan. Scrape the bottom with a spoon to incorporate all the browned bits, adding rich flavor to the stew.
6. Add main ingredients: Add the halved baby yellow potatoes, uncooked split red lentils, tomato sauce, vegetable broth, and bay leaves. Season with additional salt and pepper as needed.
7. Simmer: Bring the stew to a gentle simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking to the bottom of the pot.
8. Cook until tender: Reduce heat to low and let the stew simmer gently for 10-15 minutes, or until the potatoes are fork-tender and lentils cooked through. Taste and adjust seasoning if necessary.
9. Serve: Remove bay leaves, garnish with fresh parsley, and serve the stew hot, optionally accompanied by mashed potatoes for a complete meal.

Notes

• You can substitute baby Bella mushrooms with cremini or white button mushrooms if preferred.
• For a thicker stew, cook uncovered for the last few minutes to reduce the liquid.
• Use gluten-free flour to make this stew gluten-free.
• This stew keeps well and tastes even better the next day, making it great for meal prep.
• Adjust soy sauce quantity for lower sodium if needed.
• Garnish with fresh herbs like thyme or parsley for extra freshness.

Keywords: Vegan mushroom stew, mushroom lentil stew, vegan comfort food, hearty vegan dinner, mushroom stew recipe