Vegan Mushroom Stew Recipe

Introduction

This hearty vegan mushroom stew is a comforting and flavorful dish perfect for chilly days. Packed with tender vegetables, earthy mushrooms, and protein-rich lentils, it makes a satisfying meal that’s easy to prepare.

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, to taste
• Fresh cracked pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Add diced onion, sliced carrot, and sliced celery with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until softened.
3. Step 3: Stir in halved mushrooms, sliced garlic, dried thyme, oregano, sage, and a couple more pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.
4. Step 4: Sprinkle flour over the vegetables and stir well to coat evenly. Continue cooking, stirring frequently, for 1 minute to cook out the raw flour taste.
5. Step 5: Pour in balsamic vinegar and soy sauce to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
6. Step 6: Add the halved potatoes, red lentils, tomato sauce, vegetable broth, and bay leaves. Season with a couple pinches of salt and pepper. Stir to combine.
7. Step 7: Bring the stew to a simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking.
8. Step 8: Reduce heat to low and let simmer gently for 10 to 15 minutes, or until the potatoes are fork-tender. Taste and adjust salt and pepper as needed.
9. Step 9: Remove bay leaves before serving. Garnish with fresh parsley if desired, serve with mashed potatoes, and enjoy!

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• Add a splash of red wine along with the balsamic vinegar for deeper flavor.
• Use cremini or portobello mushrooms if baby Bella aren’t available.
• Swap red lentils for green or brown lentils, but cooking time may be longer.

Storage

Store the mushroom stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can combine all ingredients except the flour in a slow cooker and cook on low for 6–8 hours. Add the flour towards the end to thicken, stirring well and cooking an additional 15 minutes.

Is it necessary to use balsamic vinegar?

Balsamic vinegar adds a nice tangy depth of flavor but can be replaced with red wine vinegar or apple cider vinegar if needed.

Vegan Mushroom Stew Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

This hearty Vegan Mushroom Stew is a comforting and flavorful dish packed with baby Bella mushrooms, tender baby potatoes, red lentils, and aromatic herbs. Slow-simmered in a savory broth enriched with balsamic vinegar and soy sauce, this stew offers a perfect balance of earthiness and tang. Ideal for a cozy meal, it pairs wonderfully with mashed potatoes and fresh parsley garnish.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Dry Herbs and Seasonings

• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• 2 bay leaves

Liquids and Condiments

• 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 Ingredients

• 2 tablespoons flour
• 1 cup uncooked split red lentils

Instructions

1. Heat the oil: In a large pot, heat 3 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
2. Sauté the base vegetables: Add diced onion, sliced carrot, and celery to the pot along with a couple pinches of salt and cracked pepper. Cook while stirring occasionally for about 8 minutes until the vegetables soften.
3. Add mushrooms and aromatics: Stir in halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and additional salt and pepper. Cook while stirring frequently for 3 to 4 minutes to release flavors and soften the mushrooms.
4. Incorporate flour: Sprinkle 2 tablespoons of flour over the mixture and stir well to coat all ingredients evenly. Continue cooking while stirring frequently for 1 minute to cook out the raw flour taste and help thicken the stew.
5. Deglaze the pot: Pour in balsamic vinegar and soy sauce, scraping the bottom of the pot to lift all the flavorful browned bits. This step adds depth and umami to the stew.
6. Add hearty ingredients: Add halved baby potatoes, uncooked split red lentils, tomato sauce, vegetable broth, and 2 bay leaves. Season with additional salt and pepper, then bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking.
7. Simmer to tender: Reduce heat to low and let the stew gently simmer for 10 to 15 minutes, or until the potatoes are fork-tender and lentils are cooked through. Stir intermittently to maintain an even consistency.
8. Final seasoning and serve: Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves, garnish with fresh parsley, and serve the stew alongside mashed potatoes or your choice of side for a hearty meal.

Notes

• Be sure to stir frequently after adding flour to prevent lumps and achieve a smooth texture.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• If you prefer a thicker stew, simmer it slightly longer after potatoes are tender.
• Use low-sodium soy sauce and vegetable broth to control salt levels.
• This stew freezes well—store leftovers in an airtight container for up to 3 months.

Keywords: vegan mushroom stew, mushroom lentil stew, vegan comfort food, hearty vegan stew, easy vegan dinner, vegan stew recipe