Hearty Vegan “Beefless” Stew

A rich, comforting plant-based stew made with mushrooms, lentils, potatoes, carrots, celery, and a savory miso-tomato broth. The original recipe makes 6 servings and takes about 1 hour 35 minutes total.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 3 cups cremini or baby bella mushrooms, sliced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 cup dried brown lentils, rinsed
• 6 cups low-sodium vegetable broth
• 3 tablespoons white miso paste
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Sauté the onion: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook for about 7 minutes, until translucent and lightly golden.
2. Add garlic: Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Brown the mushrooms: Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally, until they release their moisture and become deeply browned.
4. Add vegetables: Stir in the carrots, celery, and potatoes. Cook for 5 minutes.
5. Build the stew: Add the rinsed lentils, vegetable broth, tomato paste, soy sauce, smoked paprika, thyme, rosemary, and bay leaf. Stir well.
6. Simmer: Bring to a boil, then reduce the heat to low and cover. Simmer for 45–60 minutes, or until the lentils and vegetables are tender. Stir occasionally.
7. Add the miso: In a small bowl, whisk the miso paste with ½ cup of hot stew liquid until smooth. Stir this mixture back into the pot.
8. Thicken: Simmer uncovered for another 10 minutes to allow the flavors to blend and the stew to thicken.
9. Season: Taste and adjust salt and black pepper. Remove the bay leaf.
10. Serve: Ladle into bowls and garnish with fresh parsley.

🍞 Serving Suggestions

Serve with crusty whole-grain bread, garlic-herb focaccia, or creamy mashed potatoes. For an even heartier version, add cooked chickpeas or seitan before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.