Can I make this stew in a slow cooker?

Absolutely! You can adapt this one-pot vegan mushroom stew for a slow cooker. Just sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’s a great way to have a comforting plant-based mushroom stew ready when you get home!

What can I substitute for lentils?

If you’re not a fan of lentils, you can use cooked beans like cannellini or chickpeas instead. They’ll add a different texture but still keep your stew hearty and nutritious. This way, you can enjoy a savory mushroom lentil stew without the lentils!

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the stew for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. This makes it easy to enjoy your umami-rich roasted mushroom stew later!

Is this stew gluten-free?

To make this comforting plant-based mushroom stew gluten-free, simply substitute the flour with a gluten-free thickener like cornstarch or arrowroot powder. Just mix it with a little water before adding it to the stew. Enjoy your delicious, gluten-free meal!

Vegan Mushroom Stew Recipe for Cozy Meals

Description

A comforting and savory vegan mushroom stew that is perfect for cozy meals, packed with umami flavors and nutritious ingredients.

Ingredients

3 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
16 oz. baby Bella mushrooms, halved
6 cloves garlic, thinly sliced
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried sage
2 tablespoons flour
1/4 cup balsamic vinegar
2 tablespoons soy sauce
16 oz. baby yellow potatoes, halved
1 cup uncooked split red lentils
1 (14.5 oz.) can tomato sauce
3 cups vegetable broth
2 bay leaves
Kosher salt
fresh cracked pepper

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion, carrot, and celery; sauté until softened.
Add halved mushrooms and garlic; cook until mushrooms are browned.
Stir in thyme, oregano, and sage; cook for another minute.
Sprinkle flour over the mixture and stir to combine.
Add balsamic vinegar and soy sauce; mix well.
Add potatoes, lentils, tomato sauce, vegetable broth, and bay leaves; bring to a boil.
Reduce heat and simmer for 30-35 minutes, or until lentils and potatoes are tender.
Season with kosher salt and fresh cracked pepper to taste.
Remove bay leaves before serving.

Notes

For added flavor, consider using a mix of different mushrooms.
This stew can be stored in the refrigerator for up to 5 days.
It can also be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Vegan