Check out this original Vegan Pot Roast Stew recipe from longtime Produce Box member Laura Luyendyk of Laura's Vegan Table.

In her words, "I have made this recipe so many times and everyone loves it!"

I love the texture and meaty consistency of mushrooms. They are so versatile and there are many kinds out there. Some can be hard to find; but farmer’s markets and grocery stores are starting to carry more varieties as the demand is going up. I got these Lion’s Mane mushrooms from our local CSA, The Produce Box. These mushrooms are unusual looking as they really do look like a lion’s mane. They are delicate so you just need to wipe them off of any debris instead of washing them like you would with other mushrooms. They have an earthy flavor; but they are mild. If you can’t find them, just use whichever mushrooms you prefer. I’ve found that using a fork to scrape the mushrooms a bit gives them more texture, and allows them to absorb sauces better. This dish was very tasty. It’s really the gravy that makes everything come together. The potatoes and carrots come out perfectly tender too. Hope you enjoy this hearty dish as much as I do!

You can find the original recipe on her blog, where she also has so many other plant-based delights, often using seasonal produce from her box! Give Laura a follow on Instagram to see her whipping up her plant-based creations on video.

All of the produce ingredients are linked below, with a few different options to stoke your inspiration (creminis, shiitakes, or lion's mane -- choose your pick!)

Ingredients

TPB Ingredients:

2 lbs of potatoes, chopped into large cubes
8 ounces mushrooms, cleaned and sliced
2 large carrots, peeled and chopped into 1-inch pieces
6 cloves garlic, roughly chopped
2 sprigs fresh rosemary (or dried)
3 sprigs fresh thyme (or dried)

Ingredients you will need:

Salt to season
1 tablespoon vegan worcestershire sauce
2 1/2 cups vegetable stock (I now use 1 Edward and Sons Not-Beef Bouillon Cube in hot water for this broth)
2 tablespoons flour
1/2 cup dry red wine (optional)
1 cup cooked green or brown lentils

Directions

Preheat the oven to 425F. On a parchment lined baking sheet, add the potatoes and 1 tablespoon of olive oil. Toss to coat the potatoes and arrange in a single layer on the sheet. Sprinkle with a little salt.

On another parchment lined baking sheet, add the mushrooms, 1 tablespoon of olive oil and the worcestershire sauce. Toss to coat and arrange in a single layer on the sheet.

Add both sheets into the oven (I put the potatoes on the rack above the mushrooms). Roast the mushrooms for about 15 minutes and the potatoes for 25 minutes. Reduce oven to 350F.

While the mushrooms and potatoes are roasting, add the remaining tablespoon of olive oil to a large saute pan on medium heat. Add in the carrots and garlic and saute until the carrots are slightly tender. You can put the lid on the pan to speed up this process.

Next, add in the vegetable stock and cook for a few minutes.

In a small bowl, add the flour and about a 1/4 cup water and whisk until blended; then stir this into your pan.

Next, add in the wine if using.

Simmer everything for about five minutes. Add the potatoes, mushrooms and lentils to the pan. Tie the rosemary and thyme together with some twine (or just remove the sprigs after cooking) and add these to the pan. Cover the pan with a lid and place in the oven for 45 minutes. Serve with sliced baguette.