Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe

If you’re craving something hearty, cozy, and 100% plant-based, you’re going to want to stick around because this Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe is a total game-changer. I absolutely love how this stew has rich, earthy flavors from lentils and mushrooms, paired with creamy mashed potatoes that soak up all that goodness. Whether you’re new to vegan cooking or a seasoned pro, this recipe is straightforward, comforting, and perfect for chilly nights when you need a warm hug on a plate.

this Recipe

Ingredients You’ll Need

I love that this Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe relies on simple, plant-based staples that come together to feel like a rich, luxurious meal. When shopping, make sure to pick fresh mushrooms and quality lentils – they’ll really bring out the best flavors.

• Yellow potatoes: I usually leave a bit of skin on for texture and extra nutrients.
• Shallot: Adds a subtle sweetness and depth without overpowering the stew.
• Cremini or button mushrooms: Cremini have more flavor, but button mushrooms work well if that’s what you have.
• Coconut aminos: A tasty, soy-free alternative to soy sauce that adds umami.
• Fresh thyme: This herb gives a lovely aromatics; rosemary is a great swap if needed.
• Green lentils: Rinse well and consider soaking overnight to make them easier on digestion.
• Vegetable broth: Use a flavorful store-bought one or homemade for best results.
• Tomato paste (optional): Adds subtle richness but it’s not required.
• Olive oil or water: Used to sauté the shallots and mushrooms, but you can skip oil if you prefer.
• Unsweetened almond milk or vegetable broth: For mashing potatoes—keeps them creamy without dairy.
• Fresh parsley and vegan parmesan cheese (optional): For finishing touches that add freshness and a bit of flair.

Variations

I’ve tried this Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe in several ways, and honestly, it’s very forgiving. Feel free to play around with it and make it your own—it’s all about what hits the spot for you that day.

• Spice it up: I sometimes add a pinch of smoked paprika or cayenne to give it a little warmth that my family loves.
• Use red lentils: They cook faster and make a slightly lighter stew but keep the hearty vibe.
• Gluten-free: This recipe is naturally gluten-free, so it works great for gluten-free diets.
• Mushroom swap: For a meatier texture, I’ve occasionally used shiitake mushrooms instead of cremini.

How to Make Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe

Step 1: Sauté Shallots and Mushrooms to Build Flavor

Heat your pan over medium heat and add a tablespoon of olive oil or water if you’re avoiding oil. Toss in the chopped shallots and cook for about 2 minutes, stirring occasionally until fragrant and soft. Then, add your sliced mushrooms with a splash of coconut aminos to deepen the flavor. Turn the heat up to medium-high and let those mushrooms cook down for about 5 minutes, stirring frequently until they release their juices and start to brown a little. Season with salt and pepper — this step really develops your stew’s base flavor, so be patient!

Step 2: Simmer Lentils with Herbs and Broth

Next, stir in fresh thyme, rinsed green lentils, and about 2 cups of vegetable broth. Let the mixture come to a gentle boil, then reduce the heat to low to simmer. Cover and cook for around 20 minutes, stirring occasionally and adding extra broth if it looks too dry. The lentils should be tender but not mushy—this balance makes the stew fill you up without feeling heavy.

Step 3: Prepare the Creamy Mashed Potatoes

While the stew simmers, drop your peeled and quartered yellow potatoes into a pot of salted water. Boil for 12-15 minutes until they’re tender and easily pierced with a knife. Drain and return them to the pot or a bowl. Add a sprinkle of salt, pepper, and 1-2 tablespoons olive oil or unsweetened almond milk for creaminess. Mash them until fluffy but still with some texture—it’s this mash that makes the perfect bed for your rich lentil mushroom stew.

Step 4: Finish the Stew with Thickness and Final Flavors

Once your lentils are tender, taste and adjust seasoning. You might want more salt, pepper, or a splash of coconut aminos. If you’re using tomato paste, stir it in now for deeper umami. Turn off the heat and let the stew rest a few minutes—the flavors will meld beautifully. Stir in about 2 tablespoons of your mashed potatoes to thicken the stew; it’s a little trick I discovered to get that luscious gravy texture that clings perfectly to every bite.

Step 5: Plate and Garnish

Serve a generous scoop of mashed potatoes onto plates or bowls, then ladle your vegan lentil mushroom stew on top. I love sprinkling fresh parsley and a little vegan parmesan over the top for pops of color and an extra layer of flavor, but that’s totally optional. Enjoy immediately for the best texture and warmth.

How to Serve Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe

Garnishes

I’m a big fan of fresh parsley here—it brightens the dish and adds a beautiful green pop. Vegan parmesan cheese is my indulgence; it adds a subtle nutty flavor that complements the earthiness of the mushrooms perfectly. Occasionally, I’ll add a drizzle of truffle oil for a special touch when guests come over.

Side Dishes

Since this meal is already pretty filling, I like to keep sides light and fresh. A crisp green salad with a simple lemon vinaigrette or steamed broccoli tossed in garlic is perfect. Roasted root vegetables make a great pairing too, especially in colder months.

Creative Ways to Present

For special occasions, I’ve served the stew in mini cast iron skillets or rustic bread bowls—both a fun and cozy way to impress dinner guests. You can also layer the mashed potatoes and stew in glass jars for a rustic “stew parfait” presentation that’s both charming and practical.

Make Ahead and Storage

Storing Leftovers

I recommend storing the mashed potatoes and lentil mushroom stew separately in airtight containers. This helps keep the potatoes from absorbing too much moisture and turning gummy. Leftovers keep well in the fridge for up to 4 days, making this a great meal prep candidate.

Freezing

Both components freeze beautifully! Just be sure to fully cool before freezing. I usually portion into freezer-safe containers or bags and label with the date. The stew can last around 1 month in the freezer without losing any flavor or texture.

Reheating

Reheat the stew gently on the stovetop with a splash of water or broth to loosen it up. Warm the mashed potatoes separately in the microwave or on the stovetop with a little extra almond milk. This method keeps both parts tasting fresh and prevents the mash from getting dry or clumpy.

FAQs

Final Thoughts

This Vegan Lentil Mushroom Stew over Mashed Potatoes Recipe quickly became one of my go-to comfort foods, especially on the colder days when you crave something nourishing but simple. It’s filling without feeling heavy, easy to prepare, and adaptable enough to suit whatever you have on hand. I hope you give it a try—you’ll be amazed how such humble ingredients can turn into a cozy, delicious meal that your whole family will love. Trust me, this one’s a keeper!

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