With the weather getting colder and colder, this recipe is perfect for warming yourself up. It’s a hearty meal that the whole family will love! As a huge plus, this recipe is also vegan!

This easy-to-make mushroom stew is hearty and delicious. You’ll love the perfectly seasoned broth and vegetables that add delightful flavor and aroma to this dish. The perfect dish for a chilly winter night!

Tutorial On Making The Tastiest Vegan Vegetable Mushroom Stew:


  • 16 oz. baby Bella mushrooms (halved)
  • 16 oz. small yellow potatoes (halved)
  • 6 cloves garlic (thinly sliced)
  • 2 bay leaves
  • 1 (14.5 oz.) can tomato sauce
  • 1 yellow onion (diced)
  • 3 cups vegetable broth
  • 1 cup split red lentils
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1/3 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp flour
  • 2 tbsp soy sauce
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried sage
  • Kosher salt
  • fresh cracked pepper


Start by heating up the oil in a large pot placed over medium heat.

Then add the onion, carrot, and season with some salt and pepper.

After that, cook the mixture while stirring occasionally for approximately 8 minutes.

Next, add the mushrooms, garlic, sage, oregano, thyme, and some additional salt and pepper.

Cook the mixture for an additional 4 minutes while still stirring frequently.

Now, add the flour and stir frequently to evenly coat everything. Cook for another minute.

Once the flour has coated everything and a minute has passed, deglaze the pan with the balsamic vinegar and soy sauce, while scraping the stuck bits at the bottom.

After that, add the potatoes, tomato sauce, lentils, broth, and bay leaves, along with some salt and pepper.

Then bring the mixture to a simmer by turning the heat up to medium-high. Stir occasionally so that nothing sticks to the bottom of the pan.

Now, lower the heat to low and simmer for an additional 10-15 minutes or until the potatoes are fork-tender.

Finally, season with some additional salt and pepper and garnish with some fresh parsley, serve with mashed potatoes.


Source: www.midwestfoodieblog.com