Mixed Mushroom Lentil Cauliflower Stew

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I love this recipe and so has everyone else thats tried it. This Mixed Mushroom Lentil Cauliflower Stew is bursting with flavor. I have to say it’s one of my best vegan creations. It’s a little dull in color, but thats just a chameleon way to hide and make sure there is more left over until everyone takes a bite and comes back for more.

I usually use French lentils for this Mixed Mushroom Lentil Cauliflower Stew but they are hard to find in my area. I like the woodsy exotic taste of the French lentils. They go so well with this dish because of all the varieties of mushrooms used in it. Sometimes Whole Foods carries the French style lentils. They are smaller, darker and fatter in size. I have noticed that the variety of green lentils do taste different and that the darker they are the woodsier taste they have.

There can never be enough mushrooms in my recipes, the more the merrier. The more mushrooms you use the richer and more robust the sauce. It turns into a gravy because once it simmers down it becomes a little thicker. I use a frozen mixed bag of four different mushrooms with spices and olive oil in them from Trader Joe’s. These frozen mushrooms are an amazing variety from Italy. This bag of mushrooms is one of the best finds that I have ever made. I have a picture of the bag down below in the instructions. Although, if you can not find a Trader Joe’s in your area then I recommend buying four different mushrooms and about five of each, plus the seven portabella or button mushrooms that are in the recipe.

The spices really make for a nice addition that complements this Mixed Mushroom Lentil Cauliflower Stew. The basil, rosemary and thyme make this a very Italian tasting dish. The rich difference to this recipe is the Turkey Tail mushroom powder. It is optional to use, but I recommend getting some, because it will enhance most vegan dishes. This mushroom powder has an earthy almost beefy taste to it. A great base to mimic any beef flavor dish or boost a mushroom sauce. It also has medicinal properties to help with leaky gut syndrome. The Trader Joe’s Mushroom & Company spice is a must have as well. The porcini mushroom power and hot red pepper flakes in this spice really lend a ton of flavor and spicy bite. I hope you enjoy my recipe as much as we do.

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Mixed Mushroom Lentil Cauliflower Stew

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  • Author: Spicy Saucy Vegan
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Italian
  • Diet: Vegan

Description

This is a very hearty stew with a ton of robust flavor. The trick is adding as many different mushrooms as you can, adding up to 6 cups.


Ingredients

Units Scale
  • 2 Tbsp Olive Oil
  • 1/2 Lg Yellow Onion (chopped)
  • 5 Medium Garlic Cloves (finely chopped)
  • 1 cup Lentils (rinsed and drained)
  • 1 bag Trader Joe’s frozen Mushroom Medley or any variety of 4 different Mushrooms (5 each) (chopped)
  • 1 can Amy’s Mushroom Bisque
  • 4 cups Fresh Cauliflower (cut into small cauliflower heads)
  • 7 Fresh Button or Portabella Mushrooms (chopped)
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Dried Thyme
  • 1/2 tsp Black Pepper
  • 2 Tbsp Soy Sauce
  • 1/2 tsp Turkey Tail Mushroom Powder
  • 1 1/2 tsp Trader Joe’s Mushroom & Company Spice
  • 4 dashes Cayenne Pepper
  • topping Dried French Onions (optional)
  • topping Dried or Fresh Parsley (optional)


Instructions

  1. Take your cup of Lentils and sort through them for any small stones. Then rinse them out twice and drain them. Cook in a pot according to the instructions on the bag.
  2. After lentils are cooked and drained heat up your large skillet. (American made Lodge Cast Iron Skillets) Add the olive oil after to the skillet is hot. Add your chopped onions and garlic, cook for 2 minute then add basil, rosemary and thyme. Cook on medium heat until the onions are glassy. Make sure to continue stirring every couple of seconds so that the herbs don’t burn. If it is starting to burn turn the heat to medium low. (Cooking the herbs in the oil brings out more of the flavor of the dried herbs.)
  3. Add the can of Amy’s Mushroom Bisque and then add the drained cooked lentils. Stir all together and then add soy sauce, turkey tail mushroom powder, black pepper, cayenne pepper and Trader Joe’s Mushroom & Company Spice. Stir all together well.
  4. Add the bag of Trader Joe’s frozen Mushroom Medley and other fresh chopped mushrooms. Top with small chopped cauliflower heads and stir gently making sure the cauliflowers are mostly covered with sauce.
  5. Mix well, cover with a lid for 25 minutes on medium low to simmer. Stir gently every 5 minutes. Cook until cauliflower is to your liking. Top with dried or fresh parsley and fried dried french onions.


Nutrition

  • Calories: 310

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