Vegan lentil & mushroom stew on butter bean mash

Vegan lentil & mushroom stew on butter bean mash Photo by South African Mushroom Farmer’s Association

Vegan lentil & mushroom stew on butter bean mash served for dinner

This vegan week, we are sharing our favourite dishes. Try our Vegan lentil & mushroom stew on butter bean mash with your family or as a weekly food prep meal.

Vegan lentil & mushroom stew on butter bean mash

Vegan lentil & mushroom stew on butter bean mash Photo by South African Mushroom Farmer’s Association

If you follow a vegan and vegetarian diet, it’s getting easier to find tasty and nutritious recipes that you can enjoy every day. During Vegan Week, we want to show you how delicious vegan food can be. Our vegan lentil & mushroom stew on butter bean mash celebrates great texture and flavour while staying healthy. It’s perfect for lunch or dinner and very easy to make. Most of the ingredients can be made ahead of time.

Vegan lentil & mushroom stew tips

Butter bean mash is one part of the dish you can make ahead of time, especially if you’re going to make more than one day’s portions. The butter beans are also full of flavour and plant-based protein for a strong body. The lentils with their protein content and some good carbs are cooked separately from the mushrooms. The mushrooms are best cooked with the onions and very little else. If you’re new to the vegan lifestyle, the mushrooms also add a good meatiness to the dish.

This vegan week, we are sharing our favourite dishes. Try our Vegan lentil & mushroom stew on butter bean mash with your friends and family.

Vegan lentil & mushroom stew on butter bean mash Recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: Global, veganDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • Butter bean mash:
  • 2×400 g tins of butter beans, rinsed & drained

  • 1 clove garlic, grated finely

  • 2 tbsp lemon juice

  • 4 tbsp olive oil

  • Salt & pepper, to taste

  • For the lentil stew:
  • cups brown lentils

  • 5 cups mushroom stock

  • 1 bunch fresh thyme sprigs

  • 1 onion, diced

  • 500 g portabellini mushrooms, sliced

  • 4 cloves garlic, thinly sliced

  • 2 tbsp tomato paste

  • ½ tsp dried chilli flakes

  • 1×400 g tinned diced tomatoes

  • Olive oil

  • Salt and pepper, to taste

  • Serving:
  • Chopped parsley or micro herbs, for serving

Method

  • For the mash:
  • Add all the ingredients to a food processor.
  • Blitz until completely smooth, adding a little water if you want to thin it out.
  • To warm up – transfer to a saucepan over low heat and stir until warmed through.
  • Season to taste.
  • For the lentil stew:
  • Rinse lentils well. Place in a large pot or Dutch oven and add the mushroom stock and thyme.
  • Bring to a boil, then reduce to a simmer. Cook with lid ajar for about 25 minutes until tender. If you need to give them a little liquid top up add some boiling water from the kettle.
  • Discard the thyme sprigs.
  • Meanwhile, heat a drizzle of olive oil in a large sauté pan.
  • Add onion and mushrooms. Season lightly and cook until the onion softens and mushrooms are golden. Add garlic, tomato paste and chilli flakes. Cook until tomato paste turns a deep dark red colour and smells sweet.
  • Pour in the tinned tomato and deglaze the bottom of the pan.
  • Add the cooked lentils and all their liquid. Mix everything well together.
  • Taste to adjust seasoning.
  • Serve stew on warmed butter bean mash and sprinkle with micro herbs.

Notes

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