Description
This hearty vegan hotpot combines earthy French green lentils, roasted starchy potatoes, and a robust medley of chestnut and shiitake mushrooms. Seasoned with soy sauce, balsamic vinegar, and smoked paprika, it delivers a deeply savory and satisfying plant-based stew. Perfect for chilly evenings, this nutrient-dense meal is simple to prepare using pantry staples and offers a sophisticated flavor profile without the need for meat or alcohol. It is a comforting, soul-warming dish that appeals to both vegans and meat-eaters alike.
Ingredients
150g French green lentils
3 tbsp olive oil
2 banana shallots, diced
4 garlic cloves, minced
250g chestnut mushrooms, sliced
125g shiitake mushrooms, sliced
4 medium starchy potatoes, cubed
1 large carrot, chopped into chunks
2 tbsp soy sauce
1 tsp smoked paprika
0.5 cube vegan stock
500ml water
1.5 tsp vegan Worcester sauce
3 tsp balsamic vinegar
Instructions
Finely dice the shallots and mince the garlic.
Heat two tablespoons of olive oil in a large pot and sauté the shallots until translucent.
Add the chestnut and shiitake mushrooms to the pot and cook over medium-high heat until they are deeply browned.
Stir in the lentils, carrots, garlic, smoked paprika, soy sauce, and vegan Worcester sauce.
Add the vegetable stock (diluted in 500ml water) and bring to a simmer.
Add the potato chunks and reduce heat to low.
Simmer the mixture for approximately 40 minutes, or until the lentils are tender and the potatoes are cooked through.
Stir in the balsamic vinegar just before serving to balance the flavors.
Notes
Use tamari instead of soy sauce for a gluten-free version. Ensure the potatoes are cut into uniform pieces to promote even cooking. If the stew becomes too thick, add a small splash of water or extra stock.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Modern Vegan