Vegan Oyster Mushroom & Lentil Stew with Creamy Butterbean Mash
Warm, hearty, and packed with flavor, this vegan oyster mushroom and lentil stew with creamy butterbean mash is the ultimate comfort food. Made with tender oyster mushrooms, protein-rich beluga lentils, and a rich umami-packed broth featuring balsamic vinegar, marmite, and red miso, this stew is deeply satisfying and full of nourishing ingredients. The silky smooth butterbean mash—enhanced with nutritional yeast and plant-based milk—makes the perfect pairing for this wholesome dish. Perfect for a cozy dinner or meal prep, this recipe is both nutritious and bursting with flavor.
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Serves: 2 | Total Cooking Time: 45 minutes
Ingredients
4 large carrots
1 large red onion, diced
1 low-salt vegetable stock cube mixed with 200ml boiling water
6 large oyster mushrooms
1 tbsp balsamic vinegar
2 garlic cloves, diced or minced
2 fresh sprigs of thyme
1 tablespoon tomato purée
1 heaped tsp marmite
1 tablespoon red miso paste
300ml boiling water
1 x 250g pack beluga lentils, or 1x 400g tin of beluga or black lentils, drained
For the butterbean mash:
1x 400g can butter beans, drained
1 tbsp nutritional yeast
40ml unsweetened plant-based milk of choice (I used soya milk)
Instructions
Start by cooking the onion and carrots in a large frying pan over medium-high heat, along with the vegetable broth and place a lid on top of the pan to allow them to soften and caramelise. This should take around 10-15 minutes.
Whilst they are cooking away, heati a small frying pan over medium-high heat with the balsamic vinegar. Lay the oyster mushrooms flat in the pan and place something heavy on top (I used a saucepan). Let them cook until golden brown and crisp on one side. They will start to leach out water, but after some time this will dry up and they will begin to crisp.
Once the carrots are fairly soft, the onions have caramelised and the veg broth has reduced, add the garlic and thyme to the large frying pan, followed by the tomato purée. Cook for roughly 1 minute.
Next, mix the miso and marmite with the boiling water until it looks a bit like gravy. Then add this to the frying pan to deglaze everything. Allow to simmer until it has thickened slightly (roughly 10 minutes).
Whilst the stew is simmering, take the mushrooms off the heat if they are ready and place to one side. Then begin to make your butter bean mash by simply adding everything to a small blender and pulsing until smooth and thick.
Finally, add the lentils and mushrooms to the stew and mix once more. Cook for a further 5 minutes.
Serve your dish by adding a spoonful of mash to a plate, topping with a good helping of the stew. Then dig in and enjoy!.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations. Lots and lots of love guys!! & thank you xx
