Name: Vegan Mushroom Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 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; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried sage; 2 bay leaves; Kosher salt, to taste; Fresh cracked pepper, to taste; 3 tablespoons olive oil; 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

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Introduction

This vegan mushroom stew is a hearty, comforting dish packed with rich flavors and wholesome ingredients. Perfect for chilly days, it combines tender vegetables, earthy mushrooms, and red lentils in a savory tomato broth that satisfies on every level.

Vegan Mushroom Stew Recipe - Recipe Image

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

Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add diced onion, sliced carrot, and celery with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until softened.
Step 3: Stir in mushrooms, garlic, dried thyme, oregano, sage, and another couple pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.
Step 4: Sprinkle the flour over the vegetables and stir to evenly coat. Continue cooking, stirring frequently, for 1 minute to cook off the raw flour taste.
Step 5: Pour in the balsamic vinegar and soy sauce to deglaze the pan, scraping up any browned bits from the bottom with your spoon.
Step 6: Add halved potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and a couple pinches of salt and pepper. Stir well to combine.
Step 7: Increase heat to medium-high and bring the stew to a simmer, stirring occasionally to prevent lentils from sticking.
Step 8: Reduce heat to low, cover, and simmer gently for 10 to 15 minutes, or until the potatoes are fork-tender.
Step 9: Remove bay leaves, adjust seasoning with salt and pepper to taste, garnish with fresh parsley if desired, and serve warm with mashed potatoes or crusty bread.

Tips & Variations

Use cremini or shiitake mushrooms for a deeper earthy flavor.
For a gluten-free version, substitute flour with cornstarch or a gluten-free blend.
Add a splash of red wine instead of balsamic vinegar for a richer taste.
Boost protein by stirring in cooked beans or more lentils after simmering.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable 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?

Red split lentils cook quickly and break down nicely to thicken the stew, but you can use brown or green lentils if you prefer. Just be aware they will take longer to cook and hold their shape more firmly.

Is this stew suitable for freezing?

Yes, this vegan mushroom stew freezes very well. Cool it completely, then transfer to freezer-safe containers or bags. Thaw in the fridge overnight before reheating on the stove.