This hearty Vegan Mushroom Stew is the ultimate comfort food—loaded with baby Bella mushrooms, tender potatoes, lentils, and aromatic herbs. It’s a rich, savory one-pot meal that’s both nourishing and satisfying. Perfect for cold nights or anytime you crave a cozy, filling dish.

Vegan Mushroom Stew

Why You’ll Love This Recipe

One-pot and ready in just 45 minutes
Packed with hearty vegetables and protein-rich lentils
Deliciously savory with balsamic vinegar and soy sauce
Easily customizable with your favorite veggies or spices
Perfect for meal prep, family dinners, or cozy nights in

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrots
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, to taste
Fresh cracked black pepper, to taste

directions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery with a few pinches of salt and pepper. Cook for 8 minutes, stirring occasionally.
Add mushrooms and herbs: Stir in halved mushrooms, sliced garlic, thyme, oregano, and sage. Season again lightly with salt and pepper. Cook for 3–4 minutes, stirring frequently.
Thicken with flour: Add flour and stir to coat vegetables evenly. Cook for 1 minute, stirring constantly.
Deglaze: Add balsamic vinegar and soy sauce to deglaze the pan. Stir and scrape up any browned bits from the bottom.
Add remaining ingredients: Add potatoes, lentils, tomato sauce, vegetable broth, bay leaves, and more salt and pepper. Stir well.
Simmer: Bring stew to a simmer over medium-high heat. Stir occasionally to prevent lentils from sticking. Reduce heat and simmer gently for 10–15 minutes, or until potatoes are fork-tender.
Season and serve: Taste and adjust seasoning. Garnish with chopped fresh parsley and serve warm.

Servings and timing

Yield: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Add frozen peas, green beans, or canned chickpeas
Spice it up with red pepper flakes or smoked paprika
Add a touch of ground cumin, cinnamon, or ginger for a flavor twist
Swap lentils with canned beans for quicker prep
Stir in chopped kale or spinach in the last few minutes for extra greens

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days
Reheating: Warm on the stovetop over medium heat or microwave individual portions until heated through
Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently

FAQs

Can I make this stew ahead of time?

Yes, it tastes even better the next day as the flavors develop. Store in the fridge and reheat when ready to serve.

What kind of mushrooms work best?

Baby Bella mushrooms are ideal for their hearty texture, but white mushrooms or cremini mushrooms also work well.

Can I use green lentils instead of red?

Red lentils cook faster and break down for a thicker texture. Green lentils take longer and stay firmer, but can be used if you adjust the cooking time.

Is this recipe gluten-free?

To make it gluten-free, substitute the flour with a gluten-free flour blend and ensure your soy sauce is gluten-free or use tamari.

What can I serve this with?

Serve over mashed potatoes, rice, or with crusty bread for a complete meal.

Can I skip the soy sauce?

Yes. Use tamari for a gluten-free option or coconut aminos for a soy-free substitute.

Will the potatoes cook fully in acidic broth?

Yes, but salt is key. Be sure to season well to help the potatoes break down in the acidic base.

Can I use canned lentils?

You can, but reduce the cooking time and add them closer to the end so they don’t overcook.

Can I freeze leftovers?

Yes, though the texture of the potatoes may soften slightly after thawing. It will still be delicious.

How thick should the stew be?

It should be rich and thick, but you can adjust by simmering longer or adding a splash of broth if it gets too thick.

Conclusion

This Vegan Mushroom Stew is pure comfort in a bowl—hearty, flavorful, and deeply nourishing. Loaded with umami-rich mushrooms, earthy lentils, and creamy potatoes, it’s a meal you’ll want to make on repeat. Whether served with mashed potatoes or crusty bread, it’s perfect for weeknight dinners, meal prep, or warming up a chilly day.