This delicious vegan "beef" stew recipe features chunky potato, carrots, Portobello mushrooms, and lentils in a richly-flavored umami broth. It's comforting, satisfying, and so nourishing! (Vegan, gluten-free, oil-free.)

A white bowl of vegan beef stew made with Portobello Mushroom, chunky lentils, potatoes, and carrots

This rustic Mushroom Stew is so cozy and comforting. The flavors remind me of classic beef stew from my childhood, but this one's made with all plant-based ingredients!

Instead of beef, we swap in tender Portobello mushrooms and earthy lentils. Then add chunky potatoes & carrots... all swimming in a rich, umami broth. The result is deeply satisfying and so nourishing.

Best of all, it's easy to customize with the flavors, herbs, and types of mushrooms you enjoy. See the notes below for additional ideas.

It's also a great meal for leftovers because I find the flavors are just as good (if not better!) the next day.

Portobello, potato, carrot, onion, lentils, tomato paste, and spice ingredients laid out on a metal tray

Ingredients for Mushroom Stew

For this recipe, you'll simmer in a large pot on the stovetop:

Yellow onion
Carrot
Potato: I tend to enjoy Yukon gold potatoes best with this recipe because they have a buttery flavor. But you can substitute white potatoes or russet potatoes if needed. (Here I used russet.)
Portobello mushroom: Or you can also substitute other fresh mushrooms if Portobello isn't available in your area. Cremini, white button mushrooms, oyster mushrooms, or shiitake mushrooms would all be great.
Green lentils or brown lentils: These are a great source of plant-based protein, fiber, and many other nutrients. I like the earthy flavor of green or brown lentils for this recipe.
Vegetable broth: Use low sodium broth if desired, and ensure it's completely oil-free if needed.
Tomato paste: This helps add rich flavor and thickness to the broth.
Tamari: Or substitute soy sauce, but I use tamari for gluten-free.
Red wine vinegar
Vegan Worcestershire sauce: This adds depth of flavor, so try not to omit it. Traditional Worcestershire sauce typically contains anchovies. So I use the 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.
All-purpose flour: Just a couple tablespoons helps thicken the broth. Be sure to use gluten-free if needed. (I use Bob's Red Mill all-purpose gluten-free flour.)
Garlic powder: You could also substitute fresh minced garlic cloves instead. You can also add salt and black pepper to taste.

Overhead view of potatoes, carrots, onion, Portobello, and lentil preparation in a large pot before cooking

Customizing

Vegetables: You can also add leeks, green peas, celery, red pepper, spinach, kale, cabbage, or anything else that sounds good.

Herbs & seasoning: Stir in some fresh rosemary, thyme, sage, or fresh parsley for extra flavor and aromatics. You can also add bay leaves while cooking (but be sure to remove them before serving). Smoked paprika and dried Italian seasoning are delicious too.

Overhead view of Portobello mushroom vegan "beef" stew with lentils and potatoes cooking in a large pot

Serving

Serve this dish as is, or spoon it over cooked rice, baked potatoes, or mashed potatoes for an ultra-comforting meal!

Storing

After cooling, store leftovers in an airtight container in the refrigerator. I find it keeps for about 4-5 days. (The leftovers are just as good, if not better!) Simply reheat in a microwave or on the stovetop when ready to enjoy.

Close up view of Portobello mushroom stew in a white bowl with serving spoon

For more inspiration, also browse all vegan mushroom recipes or soup recipes.

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.

4.91 from 10 votes

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Prep Time: 25

Cook Time: 30

Total Time: 55

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 medium bowls

Ingredients

1 yellow onion
1 lb. potatoes (white or gold)
2 large portobello mushrooms*
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

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 Per Serving (Estimate)

Nutrition Facts

Mushroom Stew with Lentils & Potato (Vegan!)

Amount per Serving

Calories

201

% Daily Value*

Fat

Saturated Fat

0.1

Trans Fat

0.002

Polyunsaturated Fat

0.2

Monounsaturated Fat

0.1

Potassium

945

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

4635

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Mushroom Stew with Lentils & Potato (Vegan!)

Ingredients for Mushroom Stew

Customizing

Serving

Storing