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–+ servings

Vegan Mushroom Stew

A comforting bowl of Vegan Mushroom Stew that combines earthy flavors of mushrooms with nutritious lentils and vibrant root vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

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 can tomato sauce (14.5 oz.)
  • 3 cups vegetable broth
  • Kosher salt
  • fresh cracked pepper

Method
 

  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook for about 8 minutes until tender.
  3. Add mushrooms, garlic, thyme, oregano, sage, and more salt and pepper. Cook for another 3–4 minutes until mushrooms are tender.
  4. Sprinkle in flour and stir well to coat everything evenly. Cook for an additional minute.
  5. Pour in balsamic vinegar and soy sauce to deglaze the pan.
  6. Add potatoes, lentils, tomato sauce, broth, bay leaves, plus more salt and pepper. Stir until well combined.
  7. Bring the mixture to a simmer over medium-high heat while stirring occasionally.
  8. Lower the heat and let it simmer gently for about 10–15 minutes or until potatoes are fork-tender.
  9. Garnish with fresh parsley if desired and serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 5g

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