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Hearty Vegan Stew

January 11, 2020 by Lucy Parissi 7 Comments

41112 shares
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Hearty vegetable stew in a small pan with mashed potatoes on the side
Vegan stew garnished with rosemary in a small pan
Vegan stew served over mashed potatoes in blue plate
Close up on vegan stew with mushrooms lentils, carrots and squash

This hearty Vegan Stew recipe is packed with flavour, easy to make and slimming friendly too. The ultimate comfort food for cold winter days!

You will also love my Creamy Vegan Chickpea Curry

Post may contain affiliate links. For more information, check my disclosure

Hearty vegetable stew in a small pan with mashed potatoes on the side

I have been making a lot of stews, casseroles and braises lately… The colder weather seems to demand a bit of comfort food, don’t you think?

This hearty vegan stew is not only delicious – my meat-loving husband asked for seconds – it also keeps well and is even slimming friendly. What more can we ask for?

Take a look at the recipe video and step by step instructions to see how its done!

Vegan stew served over mashed potatoes in blue plate

INGREDIENTS

Portobello mushrooms are so hearty and filling and absorb strong flavours well but you can use different types of mushrooms if you like. You will need a large casserole dish for this recipe.

Ingredients for vegan stew against white background
  • Olive oil cooking spray or olive oil
  • Onions and plenty of garlic
  • Salt, pepper, thyme and brown sugar (or sweetener for a slimming version)
  • Portobello mushrooms
  • Tomato paste
  • Carrots and butternut squash – feel free to add more root vegetables if you like
  • Brown lentils
  • Red wine, balsamic vinegar and vegetable stock (replace wine with more stock for a slimming version)
  • Rosemary to garnish

VEGAN STEW STEP BY STEP

STEP 1 Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.

Cooking onions in a casserole dish

STEP 2 Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.

STEP 3 Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.

STEP 4 Add the squash, carrots and lentils and vegetable stock and bring to a simmer.

STEP 5 Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft. Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.

Vegan stew garnished with rosemary in a small pan

RECIPE TIPS AND FAQS

SERVING SUGGESTIONS This stew is delicious served over mashed potatoes or rice – especially brown rice – but it is so hearty that you can also eat it on its own.

HOW LONG WILL THIS STEW KEEP? Leftovers keep incredibly well in the fridge for up to four days. Make sure to reheat until piping hot all the way through when serving leftovers, adding a little water if needed.

FREEZING INSTRUCTIONS Wait until the stew has cooled down then divide into freezer containers and consume within 6 weeks. Defrost in the fridge overnight before reheating.

IS THIS RECIPE SLIMMING FRIENDLY? Yes this stew is suitable for popular weight loss diets like Slimming World and Weight Watchers. Replace the wine with more vegetable stock and use Sukrin Gold instead of brown sugar. There’s approximately 220 calories in one portion and 8 WeightWatchers SmartPoints (without any sides like mash etc). 

Close up on vegan stew with mushrooms lentils, carrots and squash

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Vegan stew garnished with rosemary in a small pan

Hearty Vegan Stew

Lucy Parissi | Supergolden Bakes
This hearty Vegan Stew recipe is SO flavourful, easy to make and slimming friendly too. Packed with mushrooms, carrots, squash and lentils and so easy to make.
4.60 from 15 votes
Print Pin Rate
Course: Main
Cuisine: Continental
Keyword: Easy vegan stew, Mushroom Stew, Vegan Stew, Vegan Stew Recipe, Vegetable Stew
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 223kcal
Prevent your screen from going dark

Ingredients

  • Olive oil cooking spray or olive oil
  • 1 large onions , sliced
  • 4 garlic cloves , minced
  • 1/2 tbsp dried thyme
  • 1/2 tbsp brown sugar (or sweetener for a slimming version)
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 8 portobello mushrooms , sliced
  • 2 tbsp tomato paste
  • 3 carrots , cubed
  • 1 cup (150g) butternut squash, peeled and cubed
  • 1/2 cup (100g) brown lentils, rinsed
  • 1/4 cup (60ml) red wine
  • 1/4 cup (60ml) balsamic vinegar
  • 2 cups (500ml) vegetable stock, more if pan is getting dry
  • fresh rosemary to garnish

Instructions

  • Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.
  • Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.
  • Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.
  • Add the squash, carrots and lentils and vegetable stock and bring to a simmer.
  • Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.
  • Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.

Video

Notes

SERVING SUGGESTIONS This stew is delicious served over mashed potatoes or rice – especially brown rice – but you can also eat it on its own.
HOW LONG WILL THIS STEW KEEP? Leftovers keep incredibly well in the fridge for up to four days. Make sure to reheat until piping hot all the way through when serving leftovers, adding a little water if needed.
FREEZING INSTRUCTIONS Wait until the stew has cooled down then divide into freezer containers and consume within 6 weeks. Defrost in the fridge overnight before reheating.
IS THIS VEGAN RECIPE SLIMMING FRIENDLY? Yes this stew is suitable for popular weight loss diets like Slimming World and Weight Watchers. Replace the wine with more vegetable stock and use Sukrin Gold instead of brown sugar. There’s approximately 220 calories in one portion and 8 WeightWatchers SmartPoints (without any sides like mash etc). 
 
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate and will depend on serving sizes and quality of ingredients.

Nutritional Info

Calories: 223kcal | Carbohydrates: 40g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 1211mg | Potassium: 1281mg | Fiber: 13g | Sugar: 14g | Vitamin A: 11504IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 4mg
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Comments

  1. Barb says

    October 15, 2021 at 5:44 pm

    I made this and it was wonderful. Only thing I changed was I used a sweet potato instead of the butternut squash and left out the sugar. It was very good and hearty. Even my meat loving husband liked it 😆

    Reply
    • Lucy Parissi says

      October 16, 2021 at 8:22 am

      So glad you enjoyed it ❤️

      Reply
  2. Tammy says

    February 25, 2021 at 8:23 pm

    5 stars
    Great recipe

    Reply
  3. bernadette tymczyszyn says

    October 25, 2020 at 1:14 pm

    5 stars
    This stew was so easy to prepare and was absolutely delicious. I’m making again, but doubling this time to share with friends and family. The combination of portabello mushrooms, butternut squash and balsamic vinegar gives the taste buds a happy dance,

    Reply
  4. Diane Arseneault says

    October 11, 2020 at 12:15 pm

    5 stars
    Was craving comfort food and made this, it was delicious ! Omitted the squash altogether and it definitely needs more liquid it you are a bread dipper 😉 Will be adding this to my favorites and will make it again. Thanks !!

    Reply
  5. Shayla says

    August 25, 2020 at 9:15 pm

    Hi there! This looks delicious, and I’m looking forward to trying it. I do have a question: would you recommend a substitute for the portobello mushrooms? My boyfriend is not a fan of mushrooms and he is not vegan! I want to make him a nice hearty-autumn recipe, but also don’t want to risk substituting the mushrooms if the stew won’t turn out well. Thanks!

    Reply
    • Lucy Parissi says

      August 27, 2020 at 8:02 am

      Hi Shayla, I would definitely make it without the mushrooms it will still taste yummy. You might want to add some zucchini instead but not essential. If you do add them they need to go in maybe 15 minutes before the end of cooking as they cook quickly.

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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