Description
This hearty and comforting Vegan Mushroom Stew is packed with baby Bella mushrooms, yellow potatoes, red lentils, and a medley of aromatic vegetables and herbs. Slow-simmered in a savory broth with tomato sauce, balsamic vinegar, and soy sauce, this stew offers a rich depth of flavor and a satisfying texture perfect for a cozy meal.
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 & Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 bay leaves
- Kosher salt
- fresh cracked pepper
Other Ingredients
- 2 tablespoons flour
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 cup uncooked split red lentils
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Instructions
- Heat the oil: Heat oil in a large pot over medium heat to prepare for cooking the vegetables.
- Sauté aromatic vegetables: Add the onion, carrot, and celery along with a couple pinches of salt and fresh cracked pepper. Cook, stirring occasionally for 8 minutes until they soften.
- Add mushrooms and herbs: Incorporate the mushrooms, garlic, dried thyme, oregano, sage, and additional salt and pepper. Cook, stirring frequently for 3-4 minutes until mushrooms release moisture and soften.
- Coat with flour: Sprinkle the flour over the vegetable mixture and stir to coat everything evenly. Continue cooking, stirring frequently for 1 minute to cook out the raw flour taste.
- Deglaze the pot: Stir in the balsamic vinegar and soy sauce to deglaze the pan, scraping up any browned bits from the bottom to add flavor.
- Add remaining ingredients: Add the halved baby yellow potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and another couple pinches of salt and pepper. Stir to combine.
- Bring to simmer: Increase heat to medium-high and bring the stew to a gentle simmer, stirring occasionally to prevent the lentils from sticking.
- Simmer gently: Reduce heat to low and let the stew simmer gently for 15 minutes or until the potatoes are fork-tender and lentils cooked through. Adjust seasoning with salt and pepper to taste.
- Serve: Remove bay leaves, garnish with fresh parsley if desired, and serve hot. This stew pairs wonderfully with mashed potatoes or crusty bread.
Notes
- Salt is crucial for this recipe to balance the acidity from tomato sauce, balsamic vinegar, and soy sauce and to help the potatoes cook properly.
- Feel free to swap vegetables such as frozen peas, green beans, or canned chickpeas keeping the same proportions.
- Enhance flavors by adding spices like cumin, paprika, ground ginger, or cinnamon.
- Add a spicy kick by incorporating red pepper flakes into the pot or sprinkling on individual servings.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
