The authors of the this vegan cabbage filled soup couldn’t decide whether to consider it a stew or soup, so it became a stewp! It’s filling and savory qualities will have you feeling satisfied for hours.

Recipe by: Delicious Living


  • 1/2 oz dried porcini mushrooms
  • 3 cups boiling water
  • 2 Tbsp grapeseed oil or avocado oil
  • 3/4 lb mixed mushrooms, trimmed and cut in halves or quarters
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 Tbsp no-salt-added tomato paste
  • 28 oz can no-salt-added diced tomatoes
  • 4 cups no-salt-added vegetable broth, gluten and/or dairy free if desired
  • 1/2 cup green lentils, rinsed and picked through for rocks
  • 1/4 cup wild rice
  • 1 medium green cabbage, cut into bite-sized pieces, about 6 cups total
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 Tbsp red wine vinegar
  • 1 tsp sea salt
  • 3/4 cup fresh parsley leaves, chopped and divided (optional)

For full recipe click here.

The featured image is a stock photo by Matthias Lipinski from Pixabay meant to represent this dish.