Creamy Vegan Lentil Mushroom Stew: Cozy, Flavorful, & Easy to Make!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 8 oz cremini mushrooms, sliced (225g)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup green or brown lentils, rinsed (200g)
- 6 cups vegetable broth (1440ml)
- 1 cup diced potatoes (about 1 large)
- 1/2 cup vegan cream cheese or cashew cream (120g)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes. Add garlic and mushrooms and cook until mushrooms are browned and softened, about 8-10 minutes more.
2. Stir in rinsed lentils, vegetable broth, and diced potatoes. Add thyme and rosemary. Season with salt and black pepper to taste.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils and potatoes are tender.
4. Stir in vegan cream cheese until melted and the stew is creamy.
5. Serve hot, garnished with fresh parsley. Enjoy with crusty bread or on its own.
Preparation Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 5 minutes | Calories per Serving: Approximately 400 calories | Number of Servings: 6 servings
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