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Vegan Hunter’s Stew – A Simple and Irresistible Gold Life Recipe

Vegan Hunter’s Stew – A Simple and Irresistible Gold Life Recipe

A hearty and deeply flavorful vegan stew, perfect for weeknight dinners or meal prep. Rich in umami, this Vegan Hunter's Stew is made with lentils, mushrooms, and vegetables, elevating plant-based cooking to a new level of deliciousness.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, quartered (or sliced)
  • 4 ounces shiitake mushrooms, sliced
  • 1 cup green lentils, rinsed
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 cups vegetable broth (low sodium preferred)
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke (optional)
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper, freshly ground
  • Salt to taste
  • 2 bay leaves
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped
  • Optional: 1-2 tablespoons nutritional yeast

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 7-8 minutes until softened and fragrant.
  2. Stir in both cremini and shiitake mushrooms. Cook for another 5-7 minutes, allowing the mushrooms to release their moisture and brown slightly. Add minced garlic and cook for 1 minute more until aromatic.
  3. Stir in tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the tomato flavor.
  4. Pour in crushed tomatoes, vegetable broth, tamari, apple cider vinegar, and liquid smoke (if using). Add rinsed green lentils and bay leaves. Stir everything to combine well.
  5. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
  6. Remove bay leaves. Stir in frozen peas and nutritional yeast (if using). Cook for another 5 minutes, or until peas are tender and bright green. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  7. Ladle generous portions of your delicious Vegan Hunter’s Stew into bowls. Garnish with fresh chopped parsley. Enjoy immediately.

Notes

This stew is perfect for meal prep and tastes even better the next day. Cool completely before storing in airtight containers. It can be frozen for up to 3 months.