dark red and black

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

PANDA EXPRESS HONEY WALNUT SHRIMP

This copycat recipe for Panda Express Honey Walnut Shrimp is quick and easy to make! Featuring a creamy, silky honey sauce and a secret batter that keeps the shrimp perfectly crispy—even after being coated in sauce—this dish is a must-try. The shrimp is fresh and crunchy, just like your favorite tempura, paired with sweet, caramelized walnuts in every bite.

If you enjoy this recipe, be sure to check out my keto Kung Pao Shrimp, Black Pepper Chicken, and General Tso’s Shrimp—homemade takeout classics loved by all!

INGREDIENTS

  • 1 lb extra-large shrimp, peeled and deveined
  • 2 large egg whites, whisked
  • 8 tbsp potato starch, tapioca starch, or 4 tbsp whey protein isolate
  • ⅓ to ½ cup avocado oil
  • ½ cup walnuts, unsalted (whole or chopped)
  • 1 bulb scallion, chopped

Honey Walnut Shrimp Sauce:

  • 4 tbsp mayo
  • 1 tbsp honey or keto honey
  • 2–2.5 tbsp evaporated milk or sugar-free coconut condensed milk

INSTRUCTIONS

  • Prepare the Shrimp:
    • Butterfly the shrimp by making a shallow slit along the back (spine).
    • Set up your workspace with separate bowls for egg whites and potato starch, plus a large plate to hold the prepared shrimp. Dip each shrimp into the egg white, then coat evenly in potato starch. Place on the plate until all shrimp are coated.
  • Heat the Oil:
    • Heat avocado oil in a stainless steel or cast iron pan with high walls over medium-high heat.
    • After about 3 minutes, test the oil by inserting a wooden chopstick; if bubbles form around it, the oil is ready (350°F/177°C). Alternatively, use a thermometer.
  • Fry the Shrimp:
    • Work in batches, shallow-frying shrimp for about 3 minutes per side or until golden brown. Transfer cooked shrimp to a wire rack to keep them crispy and let excess oil drain.
  • Make the Sauce:
    • In a bowl, whisk together mayo, honey, and evaporated milk (or coconut condensed milk) until smooth.
  • Sweeten the Walnuts:
    • Toss walnuts with 2 tbsp of the prepared sauce until coated.
  • Assemble and Serve:
    • Arrange fried shrimp on a large serving plate, top with the sweetened walnuts, and drizzle with additional honey walnut sauce. Garnish with chopped scallions and serve hot.

NOTES

  • Remove any brown bits in the oil with a fine mesh sieve to prevent shrimp from turning dark.
  • For air frying, follow the instructions from an air fryer bang bang shrimp recipe.
  • Use evaporated milk for an unsweetened option. Substitute with coconut condensed milk for a dairy-free or keto version.
  • Skip mayo by combining honey and evaporated milk directly for the sauce.
  • To make candied walnuts, boil equal parts sugar and water to create a syrup, add walnuts, stir for 3 minutes, then transfer to a sheet pan to cool.