Skinny Vegan Mushroom Lentil Stew
This Vegan Skinny Mushroom Lentil Stew or ragout is absolutely creamy, dreamy and delicious. It’s loaded with plant based protein thanks to the mushrooms and lentils and it’s oh so tasty.
Think creamy, flavourful sauce loaded with plant based protein and healthy nutrients thanks to the mushrooms, green lentils, tomatoes, peppers and non-dairy milk.
Even though this stew is full of delicious flavours, it’s actually made of very few ingredients that are easy to get. And as another added bonus this recipe is also easy to make and meal prep friendly.
What’s great about this skinny vegan mushroom lentil stew:
- Just about everything
- Easy to make
- Meal prep friendly
- Healthy and loaded with plant based protein
- Full of important nutrients
- Made using only a few simple ingredients
- Vegan, gluten free, soy free and nut free
- Budget friendly recipe
- A crowdpleaser
What type of non-dairy milk should I use for this healthy vegan stew?
You can use any type of non-dairy milk you prefer. I personally like to use coconut milk, especially full fat coconut milk, but if you want to save the extra calories you can use skim coconut milk. Other non-dairy milk that works well in this recipe to create a wonderful creamy sauce is soy milk, almond milk and oat milk.
What type of mushrooms can you use
You can use any type of mushrooms you favour in this stew. Using portobello mushrooms adds a meaty and deep flavour to the dish. You can also use cremini mushrooms or any mixed mushrooms you prefer.
How to serve this Skinny Vegan Mushroom Lentil Stew
You can serve this delicious vegan mushroom lentil stew with any kind of side dish you prefer. My top serving suggestions are:
- Creamy mashed potatoes
- Polenta
- Fluffy rice
- Quinoa
- Couscous
- Pasta
How to make this vegan skinny mushroom lentil ragout:
Instructions
- Heat a large pan and add the chopped mushrooms. Sautee the mushrooms for 3-5 minutes at medium high heat while stirring occasionally. Once the mushrooms are cooked, add the green lentils, diced peppers and diced tomatoes and stir together to combine.
- Next add the sliced spring onions, minced garlic and all the seasonings and mix to combine. Let the dish cook for a few minutes while the garlic softens, before adding the non-dairy milk.
- Bring the sauce to a boil and turn the heat down to a simmer. Let the dish simmer for 8-10 more minutes. Top with freshly chopped basil and serve with mashed potatoes, brown rice, couscous or quinoa.
Skinny Vegan Mushroom Lentil Stew
Ingredients
- 1 pound Mushrooms Rinsed and diced
- 2 15oz cans Cooked Lentils Rinsed and drained
- 3 Spring Onions Chopped
- 3 large Tomatoes Chopped roughly
- 1 Yellow Bell Pepper Diced
- 1 Red Bell Pepper Diced
- 3 cloves Garlic Minced
- 2 tbsp Sweet and Sour Chilli Sauce
- 2 tbsp Tamari or Soy Sauce
- 1 tsp Ground Cumin
- 2 tsp Dried Oregano
- 2 tsp Dried Basil
- 1 tsp Freshly Ground Pepper
- Salt to taste
- 1½ cup Coconut Milk or other non-dairy milk
- 1 bunch Fresh Basil Chopped
Instructions
- Heat a large pan and add the chopped mushrooms. Sautee the mushrooms for 3-5 minutes at medium high heat while stirring occasionally. Once the mushrooms are cooked, add the green lentils, diced peppers and diced tomatoes and stir together to combine.
- Next add the sliced spring onions, minced garlic and all the seasonings and mix to combine. Let the dish cook for a few minutes while the garlic softens, before adding the non-dairy milk.
- Bring the sauce to a boil and turn the heat down to a simmer. Let the dish simmer for 8-10 more minutes. Top with freshly chopped basil and serve with mashed potatoes, brown rice, couscous or quinoa.
