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Vegan Recipe: Beetroot, Mushroom, and Lentil Stew

Vegan Lass Beetroot Lentil Mushroom Stew 3

This is a stew which is decidedly autumnal in character. It's packed with beets, carrots, and mushrooms, all of which are in their prime in the mid-to-latter months of the year. It's hearty and rich and warming, and just what you want when you're facing down six months of cold, rain, snow, and who-knows-what-else (as we do in Glasgow).

Vegan Lass Beetroot Lentil Mushroom Stew 2

Nevertheless, though I do try to eat with a vague sense of seasonality, this is definitely something that works almost all year round. It's restored me on many a long day and for many a long month. The beets, the mushrooms, the wine, and all the herbs give it a slightly earthy depth, a slight sweetness, and tonnes of flavour. Along with some pillowy, creamy mash, and perhaps some greens, it is without doubt one of my all-time favourite meals. I was raised on the stews of Lancashire, after all.

Beetroot, Mushroom, and Lentil Stew

Makes: one big pot (6-10 servings)

Preparation time: 1 hour 30 minutes


4 tbsp vegan butter

4 garlic cloves, minced

2 large white or brown onions, finely diced

2 celery ribs, finely sliced

4 carrots, finely sliced

250g chestnut mushrooms, finely sliced

4 fresh beetroots, peeled, halved, and finely sliced

500g tomato passata

400g brown or green lentils, cooked (or two regular tins, drained)

250ml vegan red wine

500ml vegetable stock

1 tbsp caster or granulated sugar

2 tbsp dried wild garlic greens

1 1/2 tbsp paprika

2 tbsp nutritional yeast

1 tbsp ground dried kelp (or similar seaweed)

A handful of fresh dill, finely chopped

Sea salt and ground black pepper, to taste

Half a small potato, peeled


1./ Heat up the vegan butter in a large pot over a medium-high heat. When it's nice and hot, drop in the minced garlic and diced onion with a pinch of salt and the sugar. Fry till softened and translucent (for about 5 minutes), stirring frequently.

2./ In stages add in the celery, carrot, mushroom, and beetroot; giving each about 5 minutes to fry before adding the next.

3./ When the vegetables are cooked off a bit, pour in the red wine and cook for a further 2-3 minutes. Add in the tomato passata, the stock, and the lentils, and stir well. Add the wild garlic, paprika, nutritional yeast, kelp, the dill, and stir again.

4./ Let the whole thing boil on a high heat for about 10 minutes, then reduce to simmer for 50 minutes, stirring occasionally. When there's about 15-20 minutes left to go, grate in a little of the potato; this will help thicken the stew.

5./ Season to taste and serve however you like.

Until next time...

Vegan Lass