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Vegan Mushroom Stew Recipe

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★★★★★

4.5 from 83 reviews

This hearty Vegan Mushroom Stew is a comforting and flavorful dish packed with baby Bella mushrooms, fresh vegetables, and red lentils simmered in a rich, savory broth. Enhanced with aromatic herbs, balsamic vinegar, and soy sauce, it offers a perfect balance of umami and warmth, making it an ideal meal for cozy evenings. Easy to prepare on the stovetop, this stew is both nutritious and satisfying, served best with mashed potatoes or crusty bread.

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 Seasonings

  • 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

Liquids and Sauces

  • 3 tablespoons olive oil
  • 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

  1. Heat oil and sauté aromatics: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, sliced carrot, and celery along with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and the onions become translucent.
  2. Add mushrooms and herbs: Stir in the halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and another couple pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until the mushrooms begin to release their moisture and soften.
  3. Incorporate flour: Sprinkle 2 tablespoons of flour over the mixture and stir well to evenly coat all the ingredients. Continue cooking, stirring frequently, for 1 minute to remove the raw flour taste.
  4. Deglaze the pot: Pour in 1/4 cup of balsamic vinegar and 2 tablespoons of soy sauce to deglaze the pan, scraping up any browned bits from the bottom of the pot. This adds depth and richness to the stew.
  5. Add main stew ingredients: Add the halved baby yellow potatoes, 1 cup of uncooked split red lentils, 14.5 oz. can of tomato sauce, 3 cups of vegetable broth, and 2 bay leaves. Season again with a couple pinches of salt and pepper.
  6. Simmer the stew: Bring everything to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking to the bottom. Once simmering, reduce heat to low and cook gently for 10 to 15 minutes or until the potatoes are fork-tender.
  7. Adjust seasoning and serve: Taste the stew and add extra salt and pepper if needed. Remove bay leaves before serving. Garnish with fresh parsley and serve hot, ideally alongside mashed potatoes for a comforting meal experience.

Notes

  • You can substitute baby yellow potatoes with Yukon gold or red potatoes if preferred.
  • Red lentils cook quickly and break down to thicken the stew; if you desire a chunkier texture, consider using green or brown lentils but increase cook time accordingly.
  • Make sure to stir occasionally during simmering to prevent the lentils from sticking and burning.
  • To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
  • This stew stores well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.

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

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