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Vegan Mushroom Stew Recipe

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★★★★★

4.6 from 109 reviews

This Vegan Mushroom Stew is a hearty, comforting dish packed with baby Bella mushrooms, tender potatoes, and protein-rich red lentils. Simmered with aromatic herbs and a blend of balsamic vinegar and soy sauce for a deep umami flavor, this stew is perfect for cozy dinners any time of year.

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
  • 2 bay leaves
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Others

  • 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

Instructions

  1. Heat oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté base vegetables: Add diced onion, sliced carrot, and celery to the pot with a couple pinches of salt and pepper. Cook while stirring occasionally for about 8 minutes until softened.
  3. Add mushrooms and aromatics: Stir in halved mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and season with additional salt and pepper. Cook while stirring frequently for 3-4 minutes until mushrooms start to release their juices.
  4. Add flour: Sprinkle the flour over the mixture and stir well to coat all ingredients evenly. Cook for 1 minute while stirring frequently to remove raw flour taste.
  5. Deglaze the pot: Pour in balsamic vinegar and soy sauce, scraping the bottom of the pot to loosen any browned bits for added flavor.
  6. Add remaining ingredients: Add halved baby yellow potatoes, uncooked red lentils, tomato sauce, vegetable broth, bay leaves, and a couple pinches of salt and pepper. Stir to combine.
  7. Simmer: Bring the stew to a gentle simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking to the bottom.
  8. Cook gently: Reduce heat to low and let the stew simmer for 10-15 minutes, or until the potatoes are fork-tender and the lentils are cooked through.
  9. Season and serve: Adjust seasoning with salt and pepper as needed. Remove bay leaves, garnish with fresh parsley, and serve. This stew pairs wonderfully with mashed potatoes or crusty bread for a full meal.

Notes

  • Use gluten-free flour to make this stew gluten-free if needed.
  • The stew can be thickened more by simmering longer or adding more flour or a slurry.
  • For extra depth, add a splash of red wine instead of balsamic vinegar.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This stew freezes well; thaw and reheat gently on the stovetop.
  • Garnish with fresh parsley or thyme for added freshness and color.

Keywords: vegan mushroom stew, mushroom lentil stew, vegan comfort food, plant-based stew, easy vegan dinner

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