Description
A comforting bowl of hearty lentil mushroom stew served over creamy mashed potatoes, packed with plant-based protein and fiber.
Ingredients
Scale
- 1 pound yellow potatoes, peeled and quartered
- Sea salt to taste
- Black pepper to taste
- 1–2 Tbsp olive oil or almond milk/vegetable broth (if avoiding oil)
- 2–4 Tbsp unsweetened almond milk or vegetable broth
- 1 Tbsp water or avocado/olive oil
- 1/2 cup chopped shallot
- 2 cups sliced cremini or button mushrooms
- 1–2 Tbsp coconut aminos
- 1 pinch salt
- 1 pinch pepper
- 2 Tbsp chopped fresh thyme (or 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 thickness)
- Fresh chopped parsley (optional, for garnish)
- Vegan Parmesan Cheese (optional, for garnish)
Instructions
- Heat a large rimmed pan over medium heat. Add oil or water and sauté shallot for 2 minutes.
- Add mushrooms and coconut aminos; increase heat to medium-high and sauté for 5 minutes, seasoning with salt and pepper to taste.
- Stir in thyme, lentils, and 2 cups of vegetable broth; bring to a low boil. Reduce heat and simmer for about 20 minutes.
- For the mashed potatoes, boil quartered potatoes for 12-15 minutes until tender. Drain, season with salt, pepper, and olive oil or almond milk, then mash until creamy.
- Once lentils are tender, stir in 2 Tbsp of mashed potatoes for thickness.
- Serve mashed potatoes topped with the lentil mushroom gravy, and garnish with parsley or vegan parmesan if desired.
Notes
This dish is vegan, gluten-free, and budget-friendly. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg