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Vegan Mushroom Stew

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan mushroom stew packed with vegetables and lentils, perfect for a comforting meal.

Ingredients

Vegetables

  • 3 tablespoons olive oil
  • 1 yellow onion diced yellow onion
  • 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 bay leaves

Seasonings

  • to taste Kosher salt
  • to taste fresh cracked pepper

Instructions 

  • Heat oil in a large pot over medium heat. Add onion, carrot, and celery with salt and pepper; cook for 8 minutes.
  • Add mushrooms, garlic, thyme, oregano, sage, and seasonings; cook for 3-4 minutes.
  • Stir in flour, then add balsamic vinegar and soy sauce to deglaze. Add potatoes, lentils, tomato sauce, broth, and bay leaves; simmer for 10-15 minutes until potatoes are tender.

Notes

Garnish with fresh parsley for extra flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Mushrooms