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Vegan Mushroom Stew Recipe

ByMadison
Jump to Recipe· 4.5 from 63 reviews

If you’re on the hunt for a hearty, comforting meal that’s totally plant-based and bursting with flavor, I’ve got you covered with this Vegan Mushroom Stew Recipe. It’s the kind of dish that wraps you up in warmth on chilly days, packed with earthy mushrooms, tender veggies, and cozy spices. Trust me—once you make it, you’ll want to add it to your regular rotation. I can’t wait to share all the tips that’ll help you nail it perfectly!

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Why This Recipe Works

  • Deep Umami Flavor: Baby Bella mushrooms and savory seasonings create rich, meaty notes without any animal products.
  • Balanced Texture: Tender potatoes, split red lentils, and soft carrots give the stew a perfect mix of bite and creaminess.
  • Layered Seasoning: Dried herbs, garlic, and a splash of balsamic vinegar work together to build complex flavor throughout the stew.
  • Simple, Accessible Ingredients: No fancy or hard-to-find items here—perfect for busy weeknights or meal prep.
Vegan Mushroom Stew, vegan mushroom stew recipe, plant-based mushroom stew, hearty vegan stew, mushroom and vegetable stew - A large white pot filled with thick brown stew that has visible slices of carrots, potatoes, and mushrooms, all covered in a rich, chunky sauce. The stew is sprinkled with fresh green herbs on top. A wooden spoon with a smooth, curved handle rests inside the pot, partially submerged in the stew. Around the pot, there are pieces of torn bread on a wooden board, a small white bowl of chopped green herbs, and another white bowl with a creamy white dip. A black and white striped cloth lies under the pot on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Vegan Mushroom Stew Recipe calls for a medley of fresh veggies, aromatics, and pantry staples that come together seamlessly. Each ingredient adds something unique—the mushrooms bring earthiness, the lentils add creaminess and protein, and the herbs make it smell irresistible. When shopping, I recommend picking fresh, firm mushrooms and new potatoes if you can get them—they really lift the dish.

Vegan Mushroom Stew, vegan mushroom stew recipe, plant-based mushroom stew, hearty vegan stew, mushroom and vegetable stew - Flat lay of a whole yellow onion, a small pile of sliced orange carrots, a small pile of sliced celery stalks, halved baby Bella mushrooms, several thinly sliced garlic cloves, a few sprigs of dried thyme, a small heap of dried oregano leaves, a small heap of dried sage leaves, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl with dark soy sauce, halved baby yellow potatoes, a small white ceramic bowl containing uncooked split red lentils, a small white ceramic bowl with smooth red tomato sauce, a small white ceramic bowl filled with golden vegetable broth, two fresh bay leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly cracked black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Yellow Onion: Provides a sweet and savory base flavor once sautéed caramelized just right.
  • Carrot: Adds natural sweetness and a pleasant pop of color.
  • Celery: Brings freshness and depth with its subtly bitter undertones.
  • Baby Bella Mushrooms: Their robust meaty texture makes the stew feel hearty.
  • Garlic: Sharp and aromatic, it infuses every bite with warmth.
  • Dried Thyme, Oregano & Sage: Classic herbs that give the stew an inviting herby profile.
  • Flour: Used to thicken the stew and give it that wonderful stew-body texture.
  • Balsamic Vinegar: Adds a touch of acidity and sweetness, balancing the flavors.
  • Soy Sauce: Boosts umami and saltiness, enriching the overall taste.
  • Baby Yellow Potatoes: Creamy and starchy, perfect for thickening the stew naturally.
  • Split Red Lentils: They cook quickly and create a velvety consistency without overpowering flavors.
  • Tomato Sauce: Lends an acidic, savory base that gives the stew its characteristic richness.
  • Vegetable Broth: Keeps it flavorful and moist without heaviness.
  • Bay Leaves: Subtle background flavor that rounds out the herbal notes.
  • Kosher Salt & Fresh Cracked Pepper: Essential for seasoning layers—don’t skip or skimp here!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Vegan Mushroom Stew Recipe is how adaptable it is—I’ve played around with adding different veggies and spices to suit different moods or seasons. Feel free to make it your own and find your perfect cozy combo!

  • Vegetable Variations: I sometimes swap in frozen peas or green beans for a pop of sweetness and color, especially when I want an extra veggie boost.
  • Spice it Up: When I’m craving a little kick, a pinch of red pepper flakes sprinkled right into the pot or on the finished bowl is a game changer.
  • Flavor Swaps: If you want a smoky touch, paprika makes a lovely addition—plus a dash of ground cumin can turn the stew in an entirely new direction.
  • Legume Switch: Instead of lentils, chickpeas work beautifully to add texture and protein if that’s what you have on hand.

Step-by-Step: How I Make Vegan Mushroom Stew Recipe

Step 1: Sauté the Aromatics and Veggies

Start by heating some oil in your biggest pot over medium heat. Toss in the diced onion, sliced carrot, and celery with a couple pinches of salt and pepper. Stir occasionally for about 8 minutes until everything softens up and smells sweet. This is the flavor base, so don’t rush it—letting the veggies sweat brings out their natural sugars that deepen the dish’s taste.

Step 2: Add Mushrooms, Garlic, and Herbs

Next, throw in the halved baby Bella mushrooms, thinly sliced garlic, thyme, oregano, sage, and a bit more salt and pepper. Cook while stirring frequently for about 3-4 minutes until the mushrooms begin to release their juices and shrink a little. This is when the aroma really gets exciting—don’t skip stirring so the garlic doesn’t burn!

Step 3: Coat with Flour and Deglaze

Sprinkle the flour evenly over the veggies and stir well so it coats everything—you’ll want to cook this for about one minute, stirring often to avoid clumps. Then pour in the balsamic vinegar and soy sauce to deglaze the pan, scraping up all those caramelized brown bits stuck to the bottom. It’s pure magic and adds loads of flavor right here!

Step 4: Add Remaining Ingredients and Simmer

Now, add the halved baby yellow potatoes, uncooked red lentils, tomato sauce, vegetable broth, bay leaves, and again, a pinch or two of salt and pepper. Bring everything to a simmer over medium-high heat, stirring every now and then so the lentils don’t stick and scorch. Once simmering, reduce heat to low and let it gently bubble away for 10-15 minutes or until the potatoes are fork-tender and the lentils have softened into a creamy texture. Taste and adjust salt and pepper as you like.

Step 5: Garnish and Serve

Remove the bay leaves, sprinkle chopped fresh parsley on top for a vibrant pop of green, and scoop into bowls. I love serving this vegan mushroom stew with a side of fluffy mashed potatoes—it’s the ultimate comfort combo that’s filling and soothing.

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Pro Tips for Making Vegan Mushroom Stew Recipe

  • Don’t Skip Salting: Salt is your secret weapon here—it helps the potatoes cook properly in the acidic base, so add it moderately throughout.
  • Watch Your Heat: Simmer gently on low to avoid tough lentils or mushy potatoes; patience pays off in texture.
  • Deglaze Well: Scrape and stir after adding balsamic and soy—those caramelized bits are pure flavor gold.
  • Use Fresh Herbs if Possible: While dried herbs are the base, I sometimes toss in fresh thyme or parsley at the end for a bright finish.

How to Serve Vegan Mushroom Stew Recipe

Vegan Mushroom Stew Recipe - Serving Suggestion

Garnishes

I’m all about fresh parsley here—the color just makes me happy and it adds a clean, slightly peppery taste that cuts through the richness. Sometimes I sprinkle a bit of nutritional yeast on top for a cheesy hint. If you like it spicy, a few red pepper flakes on each serving never disappoint!

Side Dishes

This stew is fantastic ladled over creamy mashed potatoes (my personal favorite), but you can also enjoy it with crusty rustic bread to soak up all the sauce or over fluffy rice for a comforting bowl. Roasted green veggies or a simple side salad bring a fresh contrast to the heartiness.

Creative Ways to Present

For a special dinner, I’ve served this stew in mini cast iron pots right at the table—looks rustic and inviting. Another fun idea is to top it with crispy fried onions or roasted chickpeas for crunch. Pair with a glass of your favorite red wine, and you’ve got a cozy feast that feels restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes better the next day once the flavors have melded even more. Before reheating, give it a good stir and adjust the seasoning if needed.

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers, leaving a bit of headspace, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove.

Reheating

To reheat, I prefer warming it on the stovetop over medium-low heat, stirring often until heated through. If it seems a little thick, splash in a bit of broth or water to loosen it up. Microwaving works too, but watch the texture closely so it doesn’t dry out.

FAQs

  1. Can I use other types of mushrooms in this Vegan Mushroom Stew Recipe?

    Absolutely! While baby Bella mushrooms provide great depth, cremini, portobello, or even white button mushrooms will work fine. Just slice them similarly and adjust cooking time if needed to ensure they release their flavors and soften properly.

  2. Is this Vegan Mushroom Stew Recipe gluten-free?

    The recipe uses flour as a thickener, which traditionally contains gluten. To make it gluten-free, you can substitute with a gluten-free flour blend or use cornstarch mixed with a bit of cold water instead.

  3. Can I prepare this stew in a slow cooker?

    Yes! You can sauté the veggies and mushrooms first for best flavor, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes and lentils are tender.

  4. How thick should the stew be?

    The stew should be thick enough to coat a spoon but still spoonable—like a classic stew consistency. If it thickens too much as it cools, just stir in a splash of broth or water when reheating.

  5. Are split red lentils essential in this Vegan Mushroom Stew Recipe?

    They’re great because they cook quickly and break down nicely to create a creamy texture. You can skip them or replace with green lentils or chickpeas, but cooking times and textures will vary.

Final Thoughts

This Vegan Mushroom Stew Recipe is a hug in a bowl—comforting, filling, and surprisingly easy to pull off. It’s one of those recipes I come back to when I want something soulful and satisfying without fuss. I hope you’ll enjoy making it as much as I do, adding your little twists, and sharing it around the table with loved ones. Seriously, once you try this stew, you might just find it becomes your go-to for cozy nights in!

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Vegan Mushroom Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 63 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

A hearty and flavorful vegan mushroom stew packed with baby Bella mushrooms, tender potatoes, red lentils, and a medley of vegetables simmered in a rich tomato and balsamic broth. Perfect for a cozy meal, this stew is enhanced with aromatic herbs and a touch of soy sauce for depth.

Ingredients

Vegetables

  • 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

Herbs and Spices

  • 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

Other 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 base: Heat oil in a large pot over medium heat.
  2. Cook aromatics: Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring occasionally for 8 minutes until the vegetables soften.
  3. Sauté mushrooms and herbs: Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes until mushrooms release their moisture and become tender.
  4. Add flour to thicken: Add flour and stir to evenly coat the vegetables. Cook, stirring frequently for 1 minute to remove the raw flour taste.
  5. Deglaze the pot: Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the flavorful bits off the bottom.
  6. Add main stew ingredients: Add potatoes, lentils, tomato sauce, vegetable broth, and bay leaves, along with a couple pinches of salt and pepper.
  7. Simmer the stew: Bring to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking to the pot.
  8. Cook until tender: Reduce heat to low and simmer gently for 15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
  9. Serve: Remove bay leaves, garnish with fresh parsley if desired, serve with mashed potatoes or crusty bread, and enjoy your hearty vegan mushroom stew!

Notes

  • Salt is essential in this recipe to help the potatoes break down properly in the acidic stew base. Add salt moderately and taste as you go.
  • You can swap the vegetables with your favorites such as frozen peas, green beans, or canned chickpeas, keeping proportions the same.
  • To vary flavors, add spices like cumin, paprika, ground ginger, or cinnamon.
  • Add a spicy kick with red pepper flakes either during cooking or sprinkled on individual servings.

Nutrition

  • Serving Size: 1 bowl (approx. 1 cup)
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 500 mg
  • Fat: 5 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 12 g
  • Cholesterol: 0 mg

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