Best Ever One Pot Portobello Stew

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This wholesome veggie stew made its first appearance in our book the Vegan Weight loss Manifesto back in 2017. The original recipe called for tempeh and sweet potatoes – lovely combo!  However, because I very rarely follow a recipe (even if it’s my own) I decided to make a couple of adjustments to the original. Omitting the tempeh and adding red lentils instead made this a lighter dish but still full of flavour and nutrients! 

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BEST EVER ONE POT PORTOBELLO STEW

Cancer Prevention – Great Protein Source – Bone Builder 
The very best in comfort food—portobello stew. Hearty, delicious and simple, just the way it should be. And it comes with many health benefits. For example, mushrooms are associated with a decreased risk of several different cancers. 
Servings: 4 servings
Author: Active Vegetarian

Ingredients

  • 2 tbsp coconut oil divided
  • 1 medium-size white onion chopped
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp sweet paprika or smoked paprika
  • 2 to 3 cloves garlic
  • 2 portobello mushrooms stemmed and thinly sliced
  • 2 bay leaves
  • ½ cup balsamic vinegar
  • 3 medium-size carrots chopped
  • 2 medium-size potatoes diced
  • 2 ribs celery chopped
  • 1 cup red lentils rinsed
  • 1 tbsp coconut aminos or soy sauce
  • 1 tsp sea salt
  • Cracked black pepper
  • 2 tbsp spelt flour or any other flour
  • Fresh greens optional

Instructions

  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and rosemary, thyme and sweet paprika, and cook for 6 to 8 minutes. Add the garlic, stirring occasionally, and cook for another 2 minutes or until lightly browned. Remove from the heat and transfer the mixture to a bowl. Return the pan to medium heat and add the remaining tablespoon of oil.
  • When the pan is hot, add the portobello mushrooms and bay leaves, cover with a lid and sauté until nicely browned, about 5 minutes, adding few tablespoons of water if needed. Pour the balsamic vinegar over the mushrooms and simmer on very low heat for another 3 to 5 minutes. Add the onion mixture, carrots, potatoes, celery, rinsed red lentils, coconut aminos, salt, black pepper and 2 cups of water, and bring to a boil. Simmer gently 20 to 25 minutes or until vegetables are tender.
  • Turn the heat to low. In a small bowl, mix the spelt flour with 1 cup of water, whisking together until the flour is integrated and forms a cloudy fluid. Add the flour and water to the stew, stirring to combine well. Cook for another 5 to 10 minutes, until the flour, thickens the stew. Remove from the heat. Serve with fresh greens on the side.
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Best Ever One Pot Portobello Stew

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Dedicated to your health & wellbeing, 

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