Ingredients
Potatoes
- 1 pound yellow potatoes, peeled and quartered evenly (skin left on some for texture)
- Sea salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil (optional, or substitute with more almond milk or vegetable broth)
- 2-4 tablespoons unsweetened almond milk or vegetable broth (for added moisture)
Mushroom Lentil Gravy
- 1 tablespoon water (or avocado oil or olive oil)
- 1/2 cup chopped shallot
- 2 cups sliced cremini or button mushrooms
- 1-2 tablespoons coconut aminos
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons chopped fresh thyme (or substitute rosemary; dried thyme can be used if fresh is unavailable)
- 2/3 cup dry green lentils, rinsed and drained (optional: soak overnight for better digestibility)
- 2-3 cups vegetable broth (adjust as needed)
- 1 tablespoon tomato paste (optional)
- 2 tablespoons mashed potatoes (from recipe above, to thicken the stew)
Garnish (optional)
- Fresh chopped parsley
- Vegan Parmesan cheese
Instructions
- Sauté Shallots and Mushrooms: Heat a large rimmed pan over medium heat. Add 1 tablespoon of water or oil and the chopped shallots. Sauté for about 2 minutes, stirring occasionally until shallots begin to soften. Add sliced mushrooms and coconut aminos, then increase heat to medium-high. Cook for 5 minutes, stirring frequently until mushrooms release moisture and soften. Season with a pinch of salt and pepper.
- Simmer Lentils and Thyme: Add fresh thyme, rinsed lentils, and 2 cups of vegetable broth to the pan. Bring the mixture to a low boil over medium-high heat. Once boiling, reduce heat to low and let it simmer gently for about 20 minutes, stirring occasionally. Add more vegetable broth if the stew looks too dry, keeping it saucy and stew-like.
- Prepare Mashed Potatoes: Meanwhile, place peeled and quartered potatoes in a large pot and cover with cold water so they’re just submerged. Bring to a boil over high heat and cook for 12-15 minutes, or until potatoes are tender when pierced with a knife. Drain well and return to the pot or a mixing bowl. Season with salt, pepper, and olive oil (or almond milk/vegetable broth for moisture). Mash until light and fluffy.
- Adjust and Thicken Stew: Once lentils are tender, taste the mushroom lentil gravy and adjust seasoning with salt, coconut aminos, pepper, or optional tomato paste for depth if desired. Turn off heat and let flavors deepen by resting for a few minutes. Stir in 2 tablespoons of mashed potatoes to thicken the stew to a gravy-like consistency.
- Serve: Divide the mashed potatoes onto plates or bowls and spoon the mushroom lentil stew generously over the top. Garnish with fresh chopped parsley, vegan parmesan cheese, or additional thyme as preferred.
- Storage and Reheating: Store leftover mashed potatoes and lentil mushroom stew separately in covered containers. Keep refrigerated for up to 4 days or freeze for up to 1 month. Reheat gently on the stovetop or in a 350°F (176°C) oven until warmed through.
Notes
- Soaking lentils overnight improves digestibility but is optional.
- Use dried thyme if fresh is not available, but reduce quantity as dried herbs are more potent.
- Coconut aminos can be substituted with tamari or soy sauce if not avoiding soy.
- Adjust liquid amounts based on desired stew thickness; add broth gradually.
- Olive oil can be replaced with avocado oil or omitted for an oil-free version.
- For creamier mashed potatoes, add more almond milk or vegetable broth instead of oil.
- Store mashed potatoes and stew separately to maintain texture and freshness.
- Garnishes are optional but add extra flavor and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entrée
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan, Grain-Free
- Diet: Gluten Free
