Servings
Font
Back
Mushroom Stew with Lentils & Potato (Vegan!)
4.9 from 30 votes

Mushroom Stew with Lentils & Potato (Vegan!)

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.

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

Ingredients

  • 1 yellow onion
  • 1 lb. potato white or gold
  • 2 portobello mushrooms about 8 oz, large
  • 2 carrot medium
  • 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 lentils or brown lentils
  • 3 Tbsp. tomato paste
  • 2 Tbsp. tamari
  • 2-3 tsp. Worcestershire sauce vegan
Optional additions:
  • Italian seasoning
  • bay leaves
  • fresh herbs
  • smoked paprika bay leaves remove before serving; fresh herbs like thyme or rosemary; 1 tsp smoked paprika
  • parsley fresh, for serving

Instructions

    Cup of Yum
  1. Dice onion. Cut potato into about 3/4-inch cubes. Then cut mushrooms and carrots into bite-sized chunks.
  2. 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.)
  3. When onions are translucent, add potatoes, mushrooms, and carrots. Stir and sauté for 3-4 minutes.
  4. Add garlic powder and sprinkle on the flour. Stir and sauté 1 minute.
  5. Add red wine vinegar. Stir and heat for 20-30 seconds.
  6. Add broth, lentils (rinsed and drained), tomato paste, tamari, and Worcestershire sauce. Stir to combine.
  7. Bring to a light boil. Then reduce heat, cover, and simmer for 30-40 minutes or until lentils and potatoes are cooked through.
  8. 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

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%)

Nutrition Facts

Serving: 5 medium bowls

Amount Per Serving

Calories 201

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.