Is vegetable stew good for you?

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!

How do you make stew?

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!

Do you boil veg before 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!

Easy Vegetable Stew Recipe

Name: Vegan Mushroom Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

Vegan Mushroom Stew

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4.9 from 126 reviews

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!

Author: Kylie
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

Units Scale

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 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!

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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

Vegan Mushroom Stew

Ingredients

Instructions

Equipment

Notes

Nutrition