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Vegan Mushroom Stew Recipe

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★★★★★

4.9 from 136 reviews

This hearty vegan mushroom stew features a savory blend of baby Bella mushrooms, fresh vegetables, red lentils, and baby yellow potatoes simmered in a rich tomato and vegetable broth seasoned with aromatic herbs and balsamic vinegar. Perfect as a comforting, nutritious meal, this stew is packed with flavor and plant-based protein.

Ingredients

Scale

Vegetables and Aromatics

  • 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

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

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 oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
  2. Sauté vegetables: Add the diced onion, sliced carrot, and sliced celery to the pot along with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until softened.
  3. Add mushrooms and herbs: Stir in the halved baby Bella mushrooms, sliced garlic, dried thyme, oregano, and sage, and season with additional salt and pepper. Cook while stirring frequently for 3-4 minutes until fragrant and mushrooms begin to release moisture.
  4. Add flour: Sprinkle the flour over the vegetables and mushrooms, stirring to coat everything evenly. Cook for 1 minute while stirring continuously to remove the raw flour taste and help thicken the stew later.
  5. Deglaze the pot: Pour in the balsamic vinegar and soy sauce, scraping the bottom of the pot with your spoon to lift any flavorful browned bits.
  6. Add remaining ingredients: Add the halved baby yellow potatoes, red lentils, tomato sauce, vegetable broth, and bay leaves. Season again with salt and pepper.
  7. Bring to simmer: Increase heat to medium-high and bring the stew to a simmer, stirring occasionally to prevent lentils from sticking to the pan.
  8. Simmer gently: Reduce heat to low and let the stew simmer gently for 10-15 minutes or until the potatoes are tender and the lentils are cooked through.
  9. Final seasoning and serve: Adjust seasoning with salt and pepper to taste. Remove bay leaves, garnish with fresh parsley, serve alongside mashed potatoes if desired, and enjoy your vegan mushroom stew!

Notes

  • Use baby Bella mushrooms for a meaty texture and rich flavor.
  • Red lentils cook quickly and help thicken the stew naturally.
  • Adjust vegetable broth quantity if a thicker or thinner consistency is preferred.
  • Balsamic vinegar adds a touch of sweetness and depth; white vinegar can be used as a substitute but will alter flavor.
  • This stew stores well and tastes even better the day after, making it great for meal prep.
  • Serve with crusty bread or over mashed potatoes for a more filling meal.

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

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