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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/vegan-mushroom-stew-recipe/