Hearty Vegan Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan stew packed with mushrooms, lentils, carrots, and butternut squash in a savory broth. Rich and satisfying with red wine and herbs, it's a filling plant-based main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp Olive oil
- 1 large onion (, sliced)
- 4 cloves garlic (, minced)
- ½ tbsp dried thyme
- ½ tbsp brown sugar ((or sweetener for a slimming version))
- 1 tsp salt
- ¼ tsp ground black pepper
- 8 portobello mushrooms (, sliced)
- 2 tbsp tomato paste
- 3 carrots (, cubed)
- 1 cup (150g) butternut squash ( peeled and cubed)
- ½ cup (100g) cooked brown lentils (, rinsed (canned lentils))
- ¼ cup (60ml) red wine (or more stock)
- ¼ cup (60ml) balsamic vinegar (light balsamic not aged)
- 2 cups (500ml) vegetable stock (more if pan is getting dry)
- fresh rosemary to garnish
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1025mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1093mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.