Mushroom Stew with Lentils & Potato (Vegan!)

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.)

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.

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.

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.

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.

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

If you're enjoying this vegan "beef" stew recipe with Portobello mushroom, lentil and potato, also check out:

• Hearty Vegan Chili
• Vegan Corn & Potato Chowder
• Vegan Split Pea Soup

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