Description
A warm, comforting, and hearty vegan dish featuring a savory lentil mushroom stew served over creamy mashed potatoes. Perfect for chilly nights or meal prep.
Ingredients
For the Mashed Potatoes:
1 pound yellow potatoes, peeled and quartered evenly
Sea salt and black pepper to taste
1–2 Tbsp olive oil (or more almond milk/vegetable broth)
2–4 Tbsp unsweetened almond milk or vegetable broth
For the Lentil Mushroom Stew:
1 Tbsp water (or avocado or olive oil)
1/2 cup chopped shallot
2 cups sliced cremini mushrooms
1–2 Tbsp coconut aminos
1 pinch each salt and pepper
2 Tbsp chopped fresh thyme (or dried thyme/rosemary)
2/3 cup dry green lentils (rinsed and drained)
2–3 cups vegetable broth
1 Tbsp tomato paste (optional)
2 Tbsp mashed potatoes (for thickening)
Optional Garnish:
Fresh chopped parsley
Vegan parmesan cheese
Instructions
1. Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes.
2. Add mushrooms and coconut aminos. Increase heat to medium-high and sauté for 5 minutes. Add salt and pepper.
3. Add thyme, lentils, and 2 cups of broth. Bring to a low boil, then reduce heat and simmer for 20 minutes. Add more broth as needed.
4. Meanwhile, boil potatoes in a large pot of water for 12–15 minutes until tender.
5. Drain and return potatoes to pot. Add salt, pepper, and olive oil (or almond milk/broth) and mash until fluffy.
6. Once lentils are tender, taste and adjust seasonings. Stir in tomato paste if using. Let stew rest off heat.
7. Add 2 Tbsp mashed potatoes into the stew to thicken and stir well.
8. To serve, spoon mashed potatoes onto a plate and top with lentil mushroom stew.
9. Garnish with fresh parsley or vegan parmesan if desired.
Notes
Soak lentils overnight to improve digestibility.
Store mashed potatoes and stew separately.
Leftovers will keep for 4 days in the fridge or 1 month in the freezer.
Recipe serves 2 as entrée or 4 as side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free