Go Back
–+ servings
A white bowl of Portobello Mushroom Stew with chunky lentils, potatoes, and carrots

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
Cook Time:30 minutes
Total Time:55 minutes
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

  • 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

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)

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