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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.

Ingredients

Scale

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

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