A rich, savory one-pot vegan stew layered with umami from garlic, spices, nutritional yeast, soy sauce, and a tomato base, balanced with a touch of coconut sugar. Hearty beans, lentils, and nut-based vegan meat create a deeply satisfying, meaty texture in minutes.
Heat the oil in a large pot over medium heat.
Add the diced onion and minced garlic (and optional diced carrots/celery); sauté until softened and fragrant, 3–5 minutes.
Add the nut‑based vegan meat; let it sear undisturbed for 1–2 minutes, then break up and brown for another 2–3 minutes.
Stir in the spices (smoked paprika, paprika, cumin, oregano, chili flakes, black pepper) and nutritional yeast; toast for about 30 seconds to bloom the flavors.
Add the beans and lentils (use 1 cup cooked, or 1/2 cup dry lentils plus 1 1/2 cups water/broth).
Stir in the tomato sauce, soy sauce (or tamari), and coconut sugar. Add 1–1 1/2 cups vegetable broth or water to reach desired thickness.
Bring to a gentle simmer and cook 20–30 minutes (longer if using dry lentils), stirring occasionally, until lentils are tender and the stew is thick and hearty.
Season with salt to taste; adjust consistency with more broth or water if needed.
Turn off the heat and let rest 10 minutes before serving. Serve as is or over rice, quinoa, or mashed potatoes; garnish as desired.