Whole Lentil & Potato Stew – Vegan & Wholefood

This is one of our favourite meals for the cooler weather. Like most of us, I grew up with certain meals that were made by particular family members. This one is a replication of my grandfather’s beef stew. It tastes exactly like it, just without the meat.

My Grandad’s Beef Stew (without the beef)


  • 1 tbsp oil
  • 2 onions, roughly sliced
  • 3-4 sticks celery, sliced
  • 3 cloves garlic, crushed
  • 2-3 medium carrots, roughly sliced
  • 750g whole new potatoes (I halve the larger ones)
  • 1 cup whole brown or green lentils
  • 400g  mushrooms, quartered
  • Half a swede, cut into cubes
  • 1 tbsp dried rosemary
  • 1200 ml boiling water
  • 250 ml red wine (I use cooking wine)
  • 2-3 tbsp tomato puree
  • 1 tbsp yeast extract
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegan Worcester sauce (I use Chippa)
  • 2 tbsp dark soy sauce
  • 1 heaped tbsp cornflour


  1.  Heat the oil in a very large lidded pan. Saute onions, garlic and celery until softened.
  2. Add wine and bring to the boil.
  3. Add lentils, water, yeast extract, vinegar, tomato puree, rosemary, Worcester and soy sauce.
  4. Bring to the boil, reduce the heat, put on the lid and simmer for 20 minutes.
  5. Add carrots, swede, potatoes, mushrooms. Bring back to the boil, reduce heat and simmer for roughly 30 more minutes, or until everything is tender
  6. Mix cornflour to a smooth paste with just a little water and stir into the stew. Allow to thicken.
  7. Serve with hunks of crusty buttered bread (I use Pure spread).






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