Name: Vegan Mushroom Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
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; 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; 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 perfect for chilly days. Packed with vegetables, lentils, and rich flavors, it’s an easy one-pot meal that satisfies both vegans and meat-eaters alike.

A white bowl filled with a vegetable stew layered on the left side, showing soft brown mushrooms, orange carrot slices, and golden potato chunks mixed in a thick dark brown sauce with small lentils. On the right side, there is a smooth, creamy white mashed layer with a few green herb sprinkles scattered on top. The bowl is placed on a white marbled surface with a silver spoon and fork resting on the side inside the bowl, and torn pieces of bread on the corner. Photo taken with an iphone --ar 4:5 --v 7

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 sliced celery with a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until vegetables soften.
Step 3: Add halved mushrooms, sliced garlic, dried thyme, oregano, sage, and another pinch of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until mushrooms release their moisture.
Step 4: Sprinkle flour over the vegetables and stir well to coat everything evenly. Continue cooking, stirring frequently, for 1 minute to remove the raw flour taste.
Step 5: Pour in balsamic vinegar and soy sauce to deglaze the pot, scraping up any browned bits from the bottom for added flavor.
Step 6: Add halved potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and a few more pinches of salt and pepper. Stir to combine.
Step 7: Bring the stew to a simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking to the pot.
Step 8: Reduce heat to low and let the stew simmer gently for 10 to 15 minutes, or until the potatoes are fork-tender. Taste and adjust seasoning if needed.
Step 9: Remove bay leaves, garnish with fresh parsley if desired, and serve warm. This stew pairs beautifully with mashed potatoes or crusty bread.

Tips & Variations

For a thicker stew, simmer a few minutes longer or mash some potatoes against the side of the pot to release starch.
Substitute baby yellow potatoes with sweet potatoes for a slightly sweeter flavor.
Use tamari instead of soy sauce for a gluten-free option.
Add a splash of coconut milk at the end for a creamier texture.
Garnish with chopped fresh parsley or thyme for a burst of freshness.

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 or water if it has thickened too much. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a deep white pot filled with thick brown stew showing visible layers of ingredients including orange carrot slices, light tan mushroom slices, small green herb pieces, and lentils, all mixed in a rich brown sauce. A wooden spoon with a long handle rests inside the pot, partially submerged in the stew. Fresh green chopped herbs are sprinkled on top, adding contrast to the stew. Next to the pot, on a white marbled surface, there is a small white bowl with extra chopped green herbs. A black and white striped cloth is partly visible beside the pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to use cremini, white button, or a mix of mushrooms depending on what you have available. Each variety will add its own unique flavor.

Is this stew gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use tamari or a gluten-free soy sauce alternative.