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, utterly delicious, and filled with plant-based nourishment.
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes mins
Cook Time:30 minutes mins
Total Time:55 minutes mins
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls
- 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
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.
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!)
Calories: 201 kcal | Carbohydrates: 41 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Trans Fat: 0.002 g | Potassium: 945 mg | Fiber: 10 g | Sugar: 7 g | Vitamin A: 4635 IU | Vitamin C: 24 mg | Calcium: 46 mg | Iron: 3 mg