Vegan Mushroom Stew Recipe

Introduction

This vegan mushroom stew is a hearty and comforting dish perfect for chilly days. Packed with earthy mushrooms, tender potatoes, and protein-rich lentils, it offers rich flavors and satisfying textures in every spoonful.

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 diced onion, sliced carrot, and celery with a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until vegetables soften.
3. Step 3: Stir in halved mushrooms, sliced garlic, thyme, oregano, sage, and another pinch of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes to release mushroom flavors.
4. Step 4: Sprinkle flour over the mixture and stir well to coat everything evenly. Cook, stirring often, for 1 minute to remove the raw flour taste.
5. Step 5: Pour in balsamic vinegar and soy sauce to deglaze the pan. Scrape the bottom to loosen browned bits for extra flavor.
6. Step 6: Add halved baby potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and a pinch of salt and pepper. Stir to combine.
7. Step 7: Bring the stew to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking.
8. Step 8: Reduce heat to low and simmer gently for 10 to 15 minutes or until the potatoes are fork-tender. Taste and adjust seasoning with salt and pepper as needed.
9. Step 9: Remove bay leaves. Serve garnished with fresh parsley, alongside mashed potatoes if desired, and enjoy your comforting vegan mushroom stew!

Tips & Variations

• For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.
• Add a splash of soy or tamari sauce at the end for an extra umami boost.
• Try swapping baby Bella mushrooms with cremini or portobello for a different flavor profile.
• Serve with crusty bread or over cooked grains like rice or quinoa for a heartier meal.

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 broth if it thickens too much. 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 in this stew?

Yes, you can use brown or green lentils, but cooking times may vary slightly. Red lentils cook faster and tend to break down, giving a creamier texture.

Is it necessary to add flour to the stew?

The flour helps thicken the stew and gives it a richer body. If you prefer a thinner broth, you can skip the flour or use a cornstarch slurry instead.

Vegan Mushroom Stew Recipe

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★★★★★

4.6 from 112 reviews

This hearty and comforting Vegan Mushroom Stew features baby Bella mushrooms, baby yellow potatoes, and red lentils simmered in a flavorful broth infused with garlic, herbs, and a touch of balsamic vinegar. Perfect for a cozy meal, this stew is rich in plant-based protein and packed with savory depth, making it an ideal dish for vegans and anyone looking for a wholesome, satisfying stew.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 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
• 16 oz. baby yellow potatoes, halved

Spices and Seasonings

• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• 2 bay leaves

Additional Ingredients

• 2 tablespoons flour
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 cup uncooked split red lentils
• 1 (14.5 oz.) can tomato sauce
• 3 cups vegetable broth

Instructions

1. Heat the oil: In a large pot over medium heat, warm 3 tablespoons of olive oil to prepare for sautéing the vegetables.
2. Sauté aromatics: 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 the vegetables soften.
3. Add mushrooms and herbs: Stir in the halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and additional salt and pepper. Cook while stirring frequently for 3 to 4 minutes until the mushrooms release moisture and begin to brown.
4. Incorporate flour: Sprinkle 2 tablespoons of flour over the vegetables and stir well to coat everything evenly. Cook, stirring frequently, for 1 minute to remove the raw flour taste and begin thickening.
5. Deglaze the pan: Stir in 1/4 cup balsamic vinegar and 2 tablespoons soy sauce, scraping the bottom of the pot to lift up browned bits for extra flavor.
6. Add main ingredients and liquids: Add the halved baby yellow potatoes, uncooked red lentils, tomato sauce, vegetable broth, and bay leaves along with a couple pinches of salt and pepper.
7. Bring to simmer: Increase heat to medium-high and bring the stew to a gentle simmer. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
8. Simmer gently: Reduce heat to low and allow the stew to simmer gently for 10 to 15 minutes until the potatoes are fork-tender and the stew has thickened to your liking. Adjust seasoning with additional salt and pepper if needed.
9. Serve: Discard the bay leaves, garnish with fresh parsley if desired, and serve the stew hot. This dish pairs wonderfully with mashed potatoes or crusty bread.

Notes

• You can substitute baby Bella mushrooms with cremini or button mushrooms if preferred.
• For a gluten-free version, use a gluten-free flour blend instead of regular flour.
• Red lentils cook quickly and help thicken the stew naturally.
• Adjust the amount of vegetable broth depending on desired stew thickness.
• This stew stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
• Adding fresh parsley as a garnish brightens the flavor and appearance of the stew.

Keywords: Vegan mushroom stew, mushroom lentil stew, vegan comfort food, plant-based stew, healthy mushroom recipe