There is something deeply comforting about this Vegan Mushroom Lentil Stew with Mashed Potatoes. It’s a meal that nourishes the body and soul.
Jump to RecipeThis Vegan Mushroom Lentil Stew is one of those recipes that checks all the boxes. It’s rich in flavor, packed with nutrients, easy to make, and completely satisfying. The mushrooms have an earthy depth. The lentils add protein and heartiness. The stew itself simmers into a velvety texture that is irresistible. And let’s not forget the mashed potatoes. They are fluffy and buttery. They serve as the perfect vehicle to soak up every drop of that delicious stew.
Why You’ll Love this Recipe:
- One-pot simplicity: The stew comes together in one pot with minimal fuss.
- Great for meal prep: Make a big batch and enjoy it for days.
- Satisfying and nourishing: Protein-rich lentils + comforting carbs = food happiness.
How to Make Vegan Mushroom Lentil Stew with Mashed Potatoes:
This stew is relatively easy to make and doesn’t have many ingredients. Start by sauteing onions and mushrooms before stirring in fresh thyme, tomato paste, soy sauce, and vegetable broth. Add carrots and lentils and simmer for 20-30 minutes until the lentils have softened. Add a dollop of mashed potatoes to thicken and cook for a few more minutes.
Substitutions:
Instead of mashed potatoes try serving this alongside some crusty bread to scoop up or on a bed of rice.
Storage:
It stores beautifully covered in the fridge, so don’t hesitate to make extra. Trust me- leftovers taste better the next day!
Final Thoughts:
This vegan mushroom stew is more than just a meal- its comfort in a bowl. Whether you are feeding a crowd or just cooking for yourself, it’s a guaranteed way to make everyone feel nourished and cared for.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag @stunninly.plant.based on Instagram so I can see your beautiful food creations!
Vegan Mushroom Lentil Stew over Mashed Potatoes
Course: Dinner, MainDifficulty: Medium4
servings10
minutes30
minutes40
minutesThere is something deeply comforting about this Vegan Mushroom Lentil Stew over Creamy Mashed Potatoes. It’s a meal that nourishes the body and soul.
Ingredients
1 tbsp Cooking Oil
1 White Onion, diced
12oz Cremini Mushrooms, sliced
3 Large Carrots, chopped
2 tbsp Tomato Paste
4 sprigs Fresh Thyme, leaves not stems
2 1/2 cups Vegetable Broth
2 tbsp Soy Sauce or Tamari or Coconut Amino
1 tbsp Dark Soy Sauce (optional for darker color)
1/2 cup Brown or Green Lentils, dry
Salt and Pepper to taste
1/4 cup Mashed Potatoes
- For the Mashed Potatoes:
2 lbs Yukon Gold Potatoes, chopped
1/2 cup Plant Milk
1 tbsp Vegan Butter
Salt and Pepper to taste
Directions
- Bring oil to a medium heat on a large deep dish pan or pot. Add onions and reduce heat to low. Cook for 2-3 minutes before adding mushrooms.
- Cook onions and mushrooms together until soft and almost caramelized before adding tomato paste and fresh thyme. Stir and cook for 1 minute.
- Add a small amount of broth to the pan to de-glaze. Then add the remainder along with the lentils, carrots, and soy sauces.
- Cover with a tight-fitting lid and simmer for 20-30 minutes until the lentils and carrots are tender.
- While the stew is simmering, cook the potatoes. Bring the potatoes to a boil in a large pot. Cook for 10 minutes until soft. Drain, add back to the pot, and add the remaining ingredients. Mash and set aside.
- Once the lentils have softened, add a dollop of the mashed potatoes to thicken stew to the desired consistency.
- Spread a layer of mashed potatoes onto a plate and top with hot stew. Garnish with fresh thyme and serve.
Leave a Reply