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
Scale
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
- Heat the base: Heat oil in a large pot over medium heat.
- 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.
- 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.
- 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.
- Deglaze the pot: Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the flavorful bits off the bottom.
- Add main stew ingredients: Add potatoes, lentils, tomato sauce, vegetable broth, and bay leaves, along with a couple pinches of salt and pepper.
- Simmer the stew: Bring to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking to the pot.
- 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.
- 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
