Recipe and photo courtesy of Kylie Lato (midwestfoodieblog.com)

Vegan Mushroom Stew

• 45 mL (3 Tbsp) olive oil
• 1 yellow onion, diced
• 250 mL (1 cup) carrot, sliced
• 250 mL (1 cup) celery, sliced
• Salt and pepper, to taste
• 454 g (1 lb) mushrooms, halved
• 6 garlic cloves, thinly sliced
• 10 mL (2 tsp) thyme
• 5 mL (1 tsp) oregano
• 2 mL (½ tsp) sage
• 30 mL (2 Tbsp) flour
• 60 mL (¼ cup) balsamic vinegar
• 30 mL (2 Tbsp) soy sauce
• 454 g (1 lb) yellow potatoes, halved
• 250 mL (1 cup) split red lentils, uncooked
• 1 can (425 g/15 oz) tomato sauce
• 750 mL (3 cups) vegetable broth
• 2 bay leaves
• Parsley, for garnish

Heat oil in a large pot over medium heat. Add onion, carrot, celery and a couple pinches of salt and pepper. Cook 8 minutes, stirring occasionally. Add mushrooms, garlic, thyme, oregano and sage. Cook 3 to 4 minutes, stirring frequently. Add flour; cook and stir for 1 minute. Deglaze with balsamic vinegar and soy sauce. Add potatoes, lentils, tomato sauce, broth and bay leaves. Cook over medium-high, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until potatoes are fork-tender. Season with salt and pepper. Remove bay leaves and garnish with parsley.

Tip: Serve with mashed potatoes and bread.