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LENTIL AND MUSHROOM STEW OVER POTATO-PARSNIP MASH

Lentil and Mushroom Stew served over a creamy Potato-Parsnip Mash is a filling vegetarian dish that will please the entire family. Packed with fiber and bursting with flavor, this hearty meal is sure to satisfy even the most dedicated meat lovers.

EQUIPMENT

  • Large stockpot
  • Large skillet

INGREDIENTS (FOR 1X SERVINGS)

  • 1 lb. Yukon gold or Russet potatoes, partially peeled
  • 1 lb. parsnips, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, diced
  • 8 oz. cremini mushrooms, sliced
  • 8 oz. shiitake mushrooms, stemmed and torn
  • 3 garlic cloves, minced
  • 3 Tbsp. tomato paste
  • 1/2 cup dry red wine
  • 1 Tbsp. plus 2 tsp. chopped fresh rosemary, divided
  • 6 sprigs of thyme
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 2 cups vegetable broth
  • 2 Tbsp. flour
  • 2 Tbsp. soy sauce or tamari
  • 1 cup cooked brown lentils
  • 1/2 cup milk of your choice (unsweetened cashew milk is recommended)
  • 2 Tbsp. butter (use vegan butter for dairy-free option)

INSTRUCTIONS

  • Prepare the Potato-Parsnip Mash:
    • Cut the potatoes and parsnips into evenly sized chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and simmer for 20–30 minutes until the vegetables are fork-tender.
  • Cook the Lentil and Mushroom Stew:
    • While the potatoes and parsnips cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms. Cook until the onion softens and the mushrooms become golden, about 8 minutes.
    • Add the minced garlic and tomato paste to the skillet. Cook for an additional 2–3 minutes, allowing the tomato paste to darken to a brick-red color.
    • Pour in the wine, 1 Tbsp. rosemary, thyme sprigs, 1/2 tsp. salt, and black pepper. Bring the mixture to a simmer and cook until the wine reduces by half.
    • In a small bowl, whisk together the vegetable broth, flour, and soy sauce. Pour the mixture into the skillet and stir. Let it simmer for 6–7 minutes until it thickens. Stir in the cooked lentils and remove the thyme stems. Reduce the heat to low.
  • Mash the Potatoes and Parsnips:
    • Drain the cooked potatoes and parsnips, then return them to the hot pot. Add the milk, butter, the remaining 1/2 tsp. salt, and 2 tsp. rosemary. Use a potato masher to mash everything together until smooth. Taste and adjust the seasonings as needed.
  • Assemble the Dish:
    • Spoon the mashed potato-parsnip mixture evenly onto 4 plates. Top with the lentil and mushroom stew. Garnish with extra herbs if desired.

NOTES

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat individual portions in the microwave, or in a skillet or small saucepan on the stovetop.

NUTRITION (PER SERVING):

  • Calories: 470 kcal
  • Carbohydrates: 66g
  • Protein: 15g
  • Fat: 16g
  • Saturated Fat: 5g
  • Sodium: 890mg
  • Fiber: 15g
  • Sugar: 11g

BLACKSTONE CHICKEN LO MEIN

Blackstone Chicken Lo Mein is a popular and flavorful stir-fry dish often cooked on a Blackstone griddle. This versatile dish combines tender chicken with a medley of colorful vegetables like broccoli, carrots, and onions, all tossed in a savory sauce. 

INGREDIENTS

  • 3/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp garlic paste (or minced garlic)
  • 2 tbsp ginger paste (or grated ginger)
  • 2 tbsp sriracha
  • 2 tbsp oyster sauce
  • 2 tbsp rice vinegar
  • 3 pounds boneless, skinless chicken thighs
  • 1 pound spaghetti
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2–3 carrots, grated or shredded
  • Vegetable oil (or preferred cooking oil)
  • Optional garnishes: sesame seeds, green onions, extra sriracha, soy sauce, or yum yum sauce

INSTRUCTIONS

  • In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sriracha, oyster sauce, and rice vinegar until fully combined.
  • Cut the chicken thighs into bite-sized pieces and place them in a gallon-sized plastic bag. Pour in a few spoonfuls of the sauce, then seal the bag and massage it to coat the chicken evenly.
  • Transfer the bag to the refrigerator and let the chicken marinate overnight.
  • When ready to cook, boil the spaghetti according to the package instructions. Drain and rinse with cold water to prevent it from becoming mushy.
  • On a large tray, combine the marinated chicken, cooked spaghetti, remaining sauce, mushrooms, red pepper, onion, and carrots.
  • Preheat a griddle or large skillet to medium-high heat for a few minutes. Add cooking oil and the chicken and vegetables. Cook for 7–9 minutes, flipping occasionally with hibachi spatulas.
  • Add the cooked spaghetti and the sauce. Stir everything together and cook for an additional 4–5 minutes, turning and mixing as needed.
  • Transfer portions to the tray used earlier and serve, garnished with sesame seeds, green onions, and additional sriracha, soy sauce, or yum yum sauce if desired.