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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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
Lisa
We loved this! I forgot to cut back on the balsamic as was suggested in the comments but I’m glad because we like it the way it is. Read the notes! There’s important info on how to make sure the potatoes cook through. I followed them and they worked.
★★★★★
Stephanie
I made this last night exactly as written. It was so good! My husband said it was the best stew he has ever had. We all really enjoyed it. We all kept saying how good it was. Thank you for the recipe!
★★★★★
Lisa P
This. Was. Excellent!!! My husband was like what are you cooking it smells amazing, is there beef in it? I was like nope, all veggies, it’s vegan believe it or not! Best vegan stew I think I have ever made. I had to make a couple changes for what I had on hand: I used red potatoes and just cooked a little longer get til they were soft, green lentils instead of red, a smoked hickory balsamic since that’s what I had, pasta sauce instead of tomato sauce (again it’s what I had), and we served with cauliflower mash. This was so delicious!!! Definitely making it again.
★★★★★
Kylie
I am so glad to hear that you both enjoyed this recipe, Lisa! Way to be resourceful and use what you've got on hand too!! Thanks for leaving a review - I really appreciate it 🙂
Diane Arseneault
Had this stew a my cousin's and loved it so much I made it again for myself. I followed the recipe almost exactly but used red potatoes and they took a longer than expected to cook even though I added them with the mirepoix as suggested. Will make them smaller next time. I am a mushroom lover, so I used king, portobello and cremini mushrooms. I will add kale next time as one of the other reviewers did, great idea !
Thank you for sharing this great, satisfying recipe. I will add this to my rotation 🙂
★★★★★
Nicole
My boyfriend and I loved this! He kept telling me how much he loved this meal hours after we ate! I think I may have put too many potatoes in it though, next time I may try putting cauliflower instead and then serve with mashed potatoes! Flavours were on point! Yum!
★★★★★
Sarah Holland
This stew was better than any stew I’ve made with a meat base. If you didn’t know it was vegan you’d be surprised when you found out. The depth of flavor here is impressive to say the least.
★★★★★
Calla
I have not made this yet, but I would like to make it in the crockpot. I usually set it on low all day while I’m at work so I can come home and dinner is ready. However, should I wait to add the red lentils till towards the end instead of 8 hours? I don’t have much experience cooking with them and don’t want to overcook! Any other crockpot tips welcomed!
★★★★★
Kylie
Great idea using the crock pot! I think this would do well in there. The lentils probably don't need to be in the stew the whole 8 hours if you're cooking it in the crock pot. But they are going to need a bit of time since it's a low and slow cooking process. I would plan to add them when there's 2-3 hours left of cook time. However, if you're at work for 8 hours that probably isn't a realistic option. So, my best recommendation would be to either cook them separately and add them at the end when you get home or just add them at the beginning and know that they will likely overcook a bit which will just help to thicken the stew anyway. Hope that helps!
Jen
My husband and I have been vegan for 2 years now. He said this was the best meal he has had in 3 years! I used half russet potatoes and half sweet potatoes because that’s what I had on hand. & it this was fantastic. So cozy and great comforting fall winter stew! Would serve this to guest. Perfect! Thank you!
★★★★★
Kylie
WOW! I am so glad to hear that, Jen! This is one of our family's favorites too 🙂 Thanks for leaving a review - I really appreciate it!
Susie
Love this recipe! Can leftovers be frozen?
★★★★★
Kylie
So glad you enjoyed this recipe, Susie! You can definitely freeze the leftovers. Great question!
Tegan
Thanks for this recipe! Easy, hearty, healthy and great flavor! I will definitely be making this again! I served it over puréed cauliflower and spinach. 🙂
★★★★★
Kylie
Pureed cauliflower sounds like the perfect accompaniment to this veggie stew! So glad you enjoyed the recipe 🙂 Thanks for leaving a review, Tegan!
Julie
I have never left a review before, but this stew was delicious!! Many thanks!
★★★★★
Kylie
I'm so glad that you enjoyed this stew, Julie! Thank you so much for leaving a review!
Victoria Fisher
Absolutely love this and I’ve never put soy sauce in a stew before absolutely amazing I think I made it nearly 100% to how you made it I’m just not as patient as you but it’s so nice and I’m so happy with this thank you so much for putting this recipe on here
My sons love it too
★★★★★
abby
i made this last night for me and hubby.. delicious and hearty. hubby not vegetarian, but i am, and he lived it. thanks!
★★★★★
Jacqueline
Excellent. I don’t add salt to my food. I just sliced the potatoes in thirds and they were done. Will keep this one for sure.
Barbara
Thank you for a wonderful recipe! I substituted coconut aminos for the soy sauce and added a little kale, but followed the rest. My daughter loves it!
★★★★★
Kimmy
Thanks for an excellent recipe that is easy to understand.
I am going to make it at the weekend. I live alone so will try freezing some. It’s looks so good 🙂
★★★★★
Melissa K Smith
I made this stew tonight. Miraculously, I had every ingredient so made it exact. The family loved it and said it was one of their favorites. We are vegetarian so I’m very happy to have found your blog with so many options! Thank you for sharing!
★★★★★
Évelyne
I love this recipe so much! Really hits the stop on cold day. Thank you