Description
A hearty and flavorful vegan mushroom stew featuring baby Bella mushrooms, root vegetables, red lentils, and a savory tomato-based broth. Perfect for a comforting and nutritious meal.
Ingredients
Units
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
- fresh cracked pepper
- 2 bay leaves
Liquids and Sauces
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Other
- 2 tablespoons flour
- 1 cup uncooked split red lentils
Instructions
- Heat oil and cook aromatics: Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until softened.
- Add 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 begin to release moisture.
- Add flour to thicken: Stir in flour and coat the vegetables evenly. Cook, stirring frequently, for 1 minute to eliminate raw flour taste.
- Deglaze the pot: Stir in balsamic vinegar and soy sauce, scraping the bottom of the pot to loosen browned bits for extra flavor.
- Add main ingredients: Add baby yellow potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and season with a couple pinches of salt and pepper. Stir to combine.
- Simmer the stew: Bring to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking. Once simmering, reduce heat to low and cook gently for 15 minutes or until potatoes are fork-tender.
- Final seasoning and serve: Adjust seasoning with salt and pepper to taste. Remove bay leaves. Garnish with fresh parsley, serve with mashed potatoes if desired, and enjoy your hearty vegan mushroom stew!
Notes
- Salt is essential to help potatoes cook properly in the acidic stew base. Add salt moderately and liberally throughout cooking.
- Feel free to swap vegetables; frozen peas, green beans, or canned chickpeas work well with the same quantities.
- Experiment with flavors by adding cumin, paprika, ground ginger, or cinnamon for a unique twist.
- To add heat, include red pepper flakes in the pot or sprinkle on individual servings.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
