Print

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.

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

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

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