In the kitchen
Vegan Mushroom Stew
When the weather turns chilly, warm up with this delicious one-pot vegetable stew! Brimming with root vegetables and hearty lentils, this easy vegan stew is nourishing, flavourful, and perfect for a fuss-free family dinner.
To fill my pressure cooker to the top
Suitable for: Vegan
Ingredients
Mushroom Stew
- 500g White Onions (bag)
- Bulb of Garlic (as much as you like)
- x2 sticks Celery
- 700g Carrots (bag)
- 750g Baby Salad Potatoes (bag)
- 600g Mushrooms (x2 boxes)
- Sage (Half)
- Orgeano (1)
- Thyme (2)
- Bay Leaves (5)
- 500g Passatta
- Bouillion
- 2 tablespoons flour
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 cup uncooked split red lentils
Serve with
- Brocolli / Cauliflower
- Peas and sweetcorn
- Leeks
- Spinach
Method
Preparing the spices
Chop up veg. Onions, Garlic, Celery, Half potatoes and Carrots chunky.
Pop in pressure cooker with water, garlic and fry and get it cooking.
Chop up mushrooms into halves or quarter. If small leave whole. Add the mushrooms, thyme, oregano, sage, and cook for a few minutes.
Sprinkle in flour and stir to start to thicken.
Add the passatta, two passata tins worth of water, add the bouillon and stir in balsamic vinegar and soy sauce. Pop in Bay leaves.
Add potatoes, lentils, and mix together.
Pop the lid of the pressure cooker on and I used beans setting to cook.
Feel free to make this vegan mushroom stew your own by using your favourite vegetables.
