How long does one pot portobello stew [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze one pot portobello stew [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make one pot portobello stew [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does one pot portobello stew [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is one pot portobello stew [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

5.3K Views 2 years ago

One Pot Portobello Stew
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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One Pot Portobello Stew [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for One Pot Portobello Stew [Vegan]

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

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How to Prepare One Pot Portobello Stew [Vegan]

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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