Description
Vegan Mushroom Stew is the ultimate comfort food for chilly nights, combining the earthy flavors of mushrooms with hearty lentils and root vegetables. This easy one-pot dish comes together in just 45 minutes, making it perfect for busy weeknights or cozy gatherings. Packed with nutritious ingredients like carrots, potatoes, and aromatic herbs, this stew not only nourishes the body but also warms the soul. Serve it alongside crusty bread or a scoop of quinoa for a satisfying meal that everyone will love!
Ingredients
Scale
- 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
- Fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, sliced carrots, and celery for about 8 minutes until softened.
- Add halved mushrooms and sliced garlic along with thyme, oregano, sage, salt, and pepper; cook for 3-4 minutes until tender.
- Stir in flour and cook for 1 minute.
- Deglaze with balsamic vinegar and soy sauce.
- Mix in potatoes, lentils, tomato sauce, vegetable broth, bay leaves, salt, and pepper.
- Bring to a simmer over medium-high heat; stir occasionally.
- Reduce heat to low and simmer gently for 10-15 minutes until potatoes are fork-tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg