Hearty Vegan Stew (One-Pot Recipe)

Name: Hearty Vegan Stew (One-Pot Recipe)
Total time: 55 min
Ingredients: 1 tablespoon olive oil ((or other cooking oil)); 2 medium red onions, peeled and thinly sliced; 2 large carrots, scrubbed, ends trimmed, and chopped into 1 cm chunks; 3 sticks celery, halved lengthways and chopped into 1 cm chunks; Approx. 400 g mushrooms, quartered or cut into small chunks ((chestnut, closed cup, or button)); 4 cloves garlic, finely chopped; Approx. 500 g Maris Piper potatoes, scrubbed and cut into 1cm chunks; 150 ml red wine ((ideally vegan, optional)); 1.2 litres vegan stock; 2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar, see notes)); 1 tablespoon Marmite ((or other yeast extract if GF)); 2 bay leaves; 5-6 sprigs fresh thyme ((or 1 teaspoon dried)); 1-2 sprigs fresh rosemary ((or 1 teaspoon dried)); 2x 400 g tins green lentils, drained; 1 tablespoon wholegrain mustard; Approx. 150 g curly kale, sliced ((shop-bought is often pre-sliced)); 4 tablespoons cornflour ((or plain flour – see notes)); 4 tablespoons cold water; Salt; pepper

thepeskyvegan.com

This wholesome, healthy, and hearty vegan stew is packed full of all the good stuff. Featuring veg, lentils, and flavourful herbs, it's also gluten-free.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

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Ingredients

1 tablespoon olive oil ((or other cooking oil))
2 medium red onions, peeled and thinly sliced
2 large carrots, scrubbed, ends trimmed, and chopped into 1 cm chunks
3 sticks celery, halved lengthways and chopped into 1 cm chunks
Approx. 400 g mushrooms, quartered or cut into small chunks ((chestnut, closed cup, or button))
4 cloves garlic, finely chopped
Approx. 500 g Maris Piper potatoes, scrubbed and cut into 1cm chunks
150 ml red wine ((ideally vegan, optional))
1.2 litres vegan stock
2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar, see notes))
1 tablespoon Marmite ((or other yeast extract if GF))
2 bay leaves
5-6 sprigs fresh thyme ((or 1 teaspoon dried))
1-2 sprigs fresh rosemary ((or 1 teaspoon dried))
2x 400 g tins green lentils, drained
1 tablespoon wholegrain mustard
Approx. 150 g curly kale, sliced ((shop-bought is often pre-sliced))
4 tablespoons cornflour ((or plain flour – see notes))
4 tablespoons cold water
Salt
pepper