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Colder weather calls for hearty meals, and this Vegetable Stew Recipe is perfect for an easy dinner that everyone will love! Root vegetables and lentils make this vegetarian stew super filling, and the mushrooms and soy sauce lend that warm umami flavor that means your meat eaters won’t even notice this is vegan.
You'll Love This
- Vegan lentil stew is packed with nutrients! Five veggies and lentils mean that your family is getting a full serving of vitamins, fiber, and plant-based protein—all the good stuff they need to maintain a balanced diet in the cold weather months.
- Have I mentioned that it’s vegan?! This stew is an especially great option if you’re just trying to cut back on meat and dairy, or if you’re new to preparing vegan meals for your family. The umami flavor, starchy vegetables, and protein-rich lentils mean no one will miss the meat in this meal.
- It’s so easy! Some simple chopping is all the prep this veg stew requires, and it all comes together in one pot! Lentils are the one dried bean that doesn’t need to be soaked overnight, so dinner is ready in under an hour!
Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring occasionally for 8 minutes.
Add mushrooms, garlic, thyme, rosemary, oregano, sage, and a couple pinches of salt and pepper.
Cook, stirring frequently, for 3-4 minutes.
Add flour and stir to evenly coat everything.
Cook, stirring frequently for 1 minute.
Stir in balsamic vinegar and soy sauce to deglaze pan, scraping the yummy bits off the bottom.
Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
Bring to a simmer over medium high heat, stirring occasionally so that the lentils don't stick to the pan.
Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper. Garnish with fresh parsley, serve with mashed potatoes, and enjoy!
- Some readers have commented that they used less balsamic vinegar with good result, so keep that in mind if you're not a balsamic lover! I found that the stew tasted too "tomatoey" for me without the full amount of balsamic vinegar, but I also LOVE balsamic. As the vinegar simmers in the stew it will loose some of it's acidity as well and actually sweeten the dish slightly (similar to how a balsamic glaze made from simmered balsamic vinegar ends up being slightly sweet) which balances out the acidity of the tomatoes well. You could also just replace the vinegar with red wine if balsamic vinegar is not your jam.
- Feel free to mix up the root veggies! You can dress up this vegan mushroom stew by adding other root veggies—like parsnips or turnips—or just swap in whatever you have on hand. Just make sure you keep the proportions the same and it'll turn out delicious!
- Store leftovers for a quick weekday lunch! This vegetable stew recipe will stay fresh in the fridge in an airtight container for up to 5 days! You can also pack leftovers in a freezer container (leaving ¼ to ½ in at the top for expansion) and freeze for up to three months.
- Make it gluten-free! If you’re avoiding gluten, don’t let two tablespoons of flour keep you away from all this goodness. The flour is added to thicken the vegetable stew recipe, so you can just skip it for a thinner stew consistency. But if you still want that thicker classic stew texture, dissolve two tablespoons of corn starch in two tablespoons cold water to create a slurry. Add the slurry to the pot when there's just a few minutes of simmering left.
Vegan Family Favorites
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