Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!
You Will 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!
- If you loved this vegetable stew recipe, be sure to check out my Creamy Vegan White Bean Stew, my Simple One Pot Chickpea Stew, or my Creamy Vegan Mushroom Stroganoff.
Ingredients and Substitutions
- Onion, Carrot, Celery - The classic mirepoix (chopped onion, carrot, and celery) is what gives this veggie stew such a delicious flavor base. To save time, see if your local grocery store offers a pre-chopped mirepoix.
- Baby Bella Mushrooms - I prefer the flavor and texture of baby Bella mushrooms, but feel free to use your favorites!
- Fresh Garlic - Freshly sliced garlic will give this stew the best flavor, but if you don't have any on hand, you can sub ½ a teaspoon or so of garlic powder in its place.
- Dried Herbs - My favorite combo is dried thyme, dried oregano, and dried sage. You could also use dried rosemary, dried parsley, or even dried basil. Italian seasoning is another great substitute.
- Flour - Stick with all-purpose flour for the best flavor and texture in this stew. But if you want to keep it gluten free, you can skip the flour which result in a thinner consistency. Or dissolve two tablespoons of corn starch in two tablespoons cold water to create a slurry. Add the slurry to the pot while everything is simmering and it will thicken up beautifully!
- Balsamic Vinegar & Soy Sauce - The combination of balsamic vinegar and soy sauce in this stew is what gives it the classic flavor of beef stew without the meat! If you aren't a big fan of balsamic vinegar flavor, try adding just half initially and then adding more as needed. 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 you prefer.
- Baby Yellow Potatoes - Baby yellow potatoes will work best in this dish because they have thin skins and they cook quickly. If you're using another type of potato, make sure to dice them into bite-sized pieces and consider adding them along with the onion, celery, and carrot so that they cook through by the time the lentils are cooked.
- Red Lentils - I like to use red lentils for this veggie stew as they cook quickly and they're so tender. If you are using brown or green lentils, you will want to cook them fully or almost fully before adding them to the stew.
- Tomato Sauce - Canned tomato sauce adds such a delicious depth of flavor to this dish. A great substitute for tomato sauce is equal parts tomato paste and water.
- Veggie Broth - If you aren't worried about this stew being vegan you can substitute chicken broth or beef broth in place of the veggie broth.
- Bay Leaves - I love to use dried bay leaves to add another layer of delicious aromatic flavor whenever I'm simmering a soup or stew for a while.
Instructions
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, but don't bring to a boil.
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!
Tips
- Salt is a very important ingredient in this recipe! You'll notice that I mention adding a couple pinches of salt and pepper throughout the recipe instructions. Please make sure that you are salting this stew moderately/liberally! The salt is going to help the potatoes to break down and cook in the acidic stew base with tomato sauce, balsamic vinegar, and soy sauce. Acid can prevent potatoes from breaking down and cooking properly, and salt is the best way to counteract this!
- Feel free to switch up the veggies! You can dress up this vegan mushroom stew by swapping the veggies for your favorites. I love frozen peas, frozen green beans, or canned chickpeas. Just make sure you keep the proportions the same and it'll turn out delicious!
- You can also switch up the flavors of this stew very easily by adding cumin, paprika, or even a pinch of ground ginger or cinnamon!
- To add a little kick to this veggie stew, try adding red pepper flakes right to the pot or add a little pinch to each individual serving.
Make Ahead, Storage, Freezing, and Reheating
- Make Ahead: This vegetable stew recipe is the perfect make ahead dish because the flavors just get better with time!
- Storage: Store leftover stew in an airtight container in the fridge for up to a week.
- Freezing: This vegan stew can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftovers in a saucepan over medium heat. You may need to add a splash of broth to loosen up the stew as it will thicken as it cools. Cook over medium heat, stirring frequently, until heated through. Season to taste with salt and enjoy!
FAQ
I try not to think of foods as good or bad. However, this vegetarian stew is loaded with fresh veggies and made with real, whole ingredients which means that you can feel good about feeding it to your family!
Stew might seem a bit complicated, but it's actually one of the easiest meals to throw together! My vegetable stew recipes come together all in one pot in about 45 minutes and there are no fancy cooking skills required! If you can chop veggies and stir, you can make veggie stew!
No! As I mentioned, all the ingredients cook together in one pot! The veggies are added raw and cooked in a flavorful broth of tomato sauce, balsamic vinegar, soy sauce, and herbs for a delicious weeknight dinner your family will love!
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Recipe
Vegan Mushroom Stew
Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
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
- ½ teaspoon dried sage
- 2 tablespoons flour
- ¼ 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
Instructions
- 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, 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 the 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!
Notes
- Salt is a very important ingredient in this recipe! You'll notice that I mention adding a couple pinches of salt and pepper throughout the recipe instructions. Please make sure that you are salting this stew moderately/liberally! The salt is going to help the potatoes to break down and cook in the acidic stew base with tomato sauce, balsamic vinegar, and soy sauce. Acid can prevent potatoes from breaking down and cooking properly, and salt is the best way to counteract this!
- Feel free to switch up the veggies! You can dress up this vegan mushroom stew by swapping the veggies for your favorites. I love frozen peas, frozen green beans, or canned chickpeas. Just make sure you keep the proportions the same and it'll turn out delicious!
- You can also switch up the flavors of this stew very easily by adding cumin, paprika, or even a pinch of ground ginger or cinnamon!
- To add a little kick to this veggie stew, try adding red pepper flakes right to the pot or add a little pinch to each individual serving.
Nutrition
- Serving Size:
- Calories: 355
- Sugar: 9.7 g
- Sodium: 650.1 mg
- Fat: 9.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 57.3 g
- Fiber: 8.5 g
- Protein: 13.2 g
- Cholesterol: 0 mg
Keywords: vegetarian stew, vegetable stew recipe, lentil stew
Jj
If I wanted to add some meat what do you suggest and how would I change. The recipe
Kylie
Hmmm...that's a tough one! This stew doesn't really simmer long enough to slow cook meat with the rest of the ingredients. You might be better off just googling a classic stew recipe.
Sarah
This hit the spot. Easy to make, I just added a bit of sugar to cut the acidity and it was delish!
Piper
made it tonight, delicious! Nutritional info doesn't list what a serving is or how many servings this makes?
★★★★★
Kylie
I would guestimate a serving to be about 1/6 of the stew or about 1.5-2 cups of stew. Honestly, I'm always hestitant to even include serving size or nutritional info because everyone's dietary needs are different and everyone's serving size is also different.
Lorna Van Steen
We are Vegan, I loved this stew. I made mine in the instant pot. just sauté veggies add spices and flour add in tomato and vinegar, lentils
and broth. I substituted coconut Aminos instead of soy sauce. i pressure cooked it for 16minutes. It came out great! Thanks, I will be putting this dish in my dinner rotation.
Kim M
Can you freeze this stew
Kylie
Yes! Please refer to the section of the post titled, "MAKE AHEAD, STORAGE, FREEZING, AND REHEATING" for tips on how to freeze/thaw/reheat/etc.
Kaitlyn
I would love to make this recipe….. is it possible to make in the crock pot? If so, how would you suggest?
Kylie
Unfortunately, I haven't tried it in a crock pot so I'm not sure how it would do. Another reader named Renee said, "I was uncertain as the typical spices used with lentils are very different. However, this came out amazingly! I cooked everything in a pan up to the mushrooms and then dumped it all in a slow cooker. I have to fine tune the slow cooker timing as the lentils weren't quite done but it turned out great. My husband loved it." Hopefully that helps!
Ruthe
Can't wait to try this recipe! However, I have one question; why serve with mashed potatoes and 16 ounces of potatoes are cooked in the stew? Any other suggestions? Thanks
Kylie
Because I LOVE potatoes - haha! 🙂 You can serve it with whatever you'd like though! It would also pair well with fresh sourdough or a nice green salad. There's enough going on in the stew that it can be the main event and anything else is just extra!
Renee AR
I was uncertain as the typical spices used with lentils are very different. However, this came out amazingly! I cooked everything in a pan up to the mushrooms and then dumped it all in a slow cooker. I have to fine tune the slow cooker timing as the lentils weren't quite done but it turned out great. My husband loved it.
★★★★★
Kylie
Woohoo! I'm so glad to hear that you enjoyed this recipe, Renee! If you have another moment, would you might sharing the heat/length of time you used for the slow cooker? I haven't tried it in the slow cooker yet! Thanks so much for taking the time to leave a review. It really means a lot 🙂
Jenna
This was absolutely delicious!! Will be making again!!
Lisa
This is actually still simmering on my stove, but I keep coming back to taste it as it cooks. So good! I had green lentils, so I soaked them in hot water while prepping all the ingredients. I also added a sprinkle of sugar to counteract the acidic flavors a little so my young son wouldn’t whine too much haha.
★★★★★
Kylie
I'm so glad to hear that you're enjoying this veggie stew, Lisa! Hope your little one likes it too 🙂 Thanks for leaving a review - I really appreciate it!!
Jackie
Where are the potatoes in the list of the ingredients? You have them in the photos and mention adding them but they aren't listed in the ingredients. How many do we use?
Kylie
They are listed below the soy sauce in the recipe card under ingredients. It says, "16 oz. baby yellow potatoes, halved". Hope that helps! Can't wait to hear what you think if you make this yummy vegetarian stew!
Miah
This recipe is absolutely incredible! My favourite stew recipe I've found. So satisfying and hearty. It has the comfort level of a nice slow cooked stew but is so much more convenient to make and doesn't take as long to cook. This is going in my regular recipe rotation!
★★★★★
Gonne
The recipe looks delicious BUT it has tomato in it. What can I use instead as I am highly allergic to tomatos??
Kylie
Honestly, I'm not sure what else you could use! You might just want to google "vegetable stew without tomatoes" and see what you can find.
Amy
This recipe is a win for me. It is healthy and hits the comfort spot. So delicious!! I have made this a few times, but I did make a few changes this last time to reduce the salt content (as too much salt bloats me lol). I didn't add the tomato sauce or balsamic vinegar until the end, and then let it simmer for 10 or more mins to blend the flavors. Thank you so much for sharing!!
★★★★★
Gail Caiola
I added the lentils, as instructed, and thought afterwards how long lentils take to cook. Shouldn't they have been precooked? I have hard, little lentils floating around looking very "uncooked".
Kylie
Great question, Gail! Split red lentils take about 5-7 minutes to cook. If you are using whole lentils, they are going to take longer to cook and should be pre-cooked before adding. If you're using split red lentils as the recipe calls for then they will cook right along with the stew. Hope that helps 🙂
Teri Jo
I am really looking forward to making this recipe. Unfortunately, I could only find red lentils, not split red lentils in my area. I've read the red lentils cook up quicker than green, so will they be ok to add as the recipe states or do it have to pre-cook or soak them prior to the recipe addition point? Thank you for your help!
Kylie
I might pre-cook or soak them ahead of time just because I'd be afraid that they might not cook in time. Alternately, you could also fully cook them separately and then add them into the stew later. Great question, Teri!