Mushroom Stew with Lentils & Potato (Vegan!)

Name: Mushroom Stew with Lentils & Potato (Vegan!)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5 medium bowls
Ingredients: 1 yellow onion; 1 lb. potatoes; 2 large portobello mushrooms; 2 medium carrots; 2 tsp. garlic powder; 2 Tbsp. all-purpose flour; 1 Tbsp. red wine vinegar; 4 cups vegetable broth; 1/2 cup green/brown lentils; 3 Tbsp. tomato paste; 2 Tbsp. tamari; 2-3 tsp. vegan Worcestershire sauce; 1 tsp. smoked paprika, Italian seasoning, bay leaves (remove before serving), fresh herbs like thyme or rosemary; Fresh parsley for serving

User Reviews

4.9

30 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
5 medium bowls
Calories
201 kcal
Course
Main Course, Soup
Cuisine
Vegan, gluten-free

Mushroom Stew with Lentils & Potato (Vegan!)

Clara Sanders

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This vegan "beef" stew features chunky potato, carrot, and mushrooms in a richly-flavored umami broth. It's so cozy, delicious, and filled with plant-based nourishment.

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Ingredients

Servings

1 yellow onion
1 lb. potatoes (white or gold)
2 large portobello mushrooms (about 8 oz.)
2 medium carrots
2 tsp. garlic powder
2 Tbsp. all-purpose flour (GF if needed)
1 Tbsp. red wine vinegar
4 cups vegetable broth
1/2 cup green/brown lentils
3 Tbsp. tomato paste
2 Tbsp. tamari
2-3 tsp. vegan Worcestershire sauce

Optional additions:

1 tsp. smoked paprika, Italian seasoning, bay leaves (remove before serving), fresh herbs like thyme or rosemary
Fresh parsley for serving

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Instructions

Dice onion. Cut potato into about 3/4-inch cubes. Then cut mushrooms and carrots into bite-sized chunks.
In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
When onions are translucent, add potatoes, mushrooms, and carrots. Stir and sauté for 3-4 minutes.
Add garlic powder and sprinkle on the flour. Stir and sauté 1 minute.
Add red wine vinegar. Stir and heat for 20-30 seconds.
Add broth, lentils (rinsed and drained), tomato paste, tamari, and Worcestershire sauce. Stir to combine.
Bring to a light boil. Then reduce heat, cover, and simmer for 30-40 minutes or until lentils and potatoes are cooked through.
Salt & pepper to taste. Stir in a few tablespoons chopped fresh parsley (or other herbs) before serving if desired.

Notes

Vegetables: Add leeks, green peas, celery, spinach, kale, etc.
For gluten-free: Use GF flour, tamari, and ensure your Worcestershire sauce is GF.
Vegan Worcestershire sauce: I use Whole Foods 365 brand which is organic, oil-free, and vegan. If that's not available, The Wizard's brand is another option. Annie's also makes vegan Worcestershire sauce, but it's not gluten-free. Be sure to check the labels depending on your diet.
Recipe originally published September 2020. Updated February 2024. (If you're looking for the original recipe, just email and ask!)

Nutrition Information

Show Details

Calories 201kcal (10%) Carbohydrates 41g (14%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.1g Trans Fat 0.002g Potassium 945mg (27%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 4635IU (93%) Vitamin C 24mg (27%) Calcium 46mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 5medium bowls

Amount Per Serving

Calories 201 kcal

% Daily Value*

Calories	201kcal	10%
Carbohydrates	41g	14%
Protein	10g	20%
Fat	1g	2%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	0.1g	1%
Trans Fat	0.002g	0%
Potassium	945mg	20%
Fiber	10g	40%
Sugar	7g	14%
Vitamin A	4635IU	93%
Vitamin C	24mg	27%
Calcium	46mg	5%
Iron	3mg	17%