Can I use different mushrooms in this portobello stew?

While portobello mushrooms provide a meaty texture and deep flavor, you could substitute with cremini or button mushrooms, though the flavor profile might be slightly different.

What can I use instead of spelt flour to thicken the stew?

You can use any other all-purpose flour or a gluten-free flour blend to thicken the stew, whisking it with water as directed in the recipe steps.

How does the balsamic vinegar contribute to the stew's flavor?

The balsamic vinegar is poured over the sauteed portobello mushrooms and simmered, adding a rich, tangy, and slightly sweet depth that enhances the umami of the mushrooms.

How do I know when the vegetables in the stew are tender?

The recipe suggests simmering for 20-25 minutes, but you should test the carrots and potatoes with a fork; they should be easily pierced when tender.

How should I store leftover One Pot Portobello Stew?

Store any leftover stew in an airtight container in the refrigerator for 3-4 days. This stew generally reheats well on the stovetop or in the microwave.

6 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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A steaming bowl of One Pot Portobello Stew, rich with dark portobello mushrooms, carrots, potatoes, and lentils, garnished with fresh greens.

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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.

Ingredients You Need for One Pot Portobello Stew [Vegan]

2 tbsp 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 tablespoon 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.