Mushroom Lentil Potato Stew (Vegan)

Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own.

Now that it’s officially Fall, I can share lots of soup and stew recipes.  Starting with this Mushroom Lentil Potato Stew!  This meal is so hearty and it will keep you full for quite some time.




The lentils make the soup by adding lots of protein and fiber!  Lentils, along with beans, dry peas and chickpeas, all fall under the category of pulses.

Did you know that 2016 is the International Year of the Pulses? In addition to this healthy soup recipe, I am here to tell you all about pulses.

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Mushroom and Bell Pepper Fajitas

Have I mentioned that my husband is a good cook?  This mushroom and bell pepper fajita recipe is one of his creations.  This is another one of his creations and also one of the most popular recipes on the blog.  We have been using his homemade fajita seasoning ever since I posted this recipe.  Homemade fajita seasoning is awesome because you can control the ingredients in it.  These mushroom and bell pepper fajitas came out so delicious!

Mushroom and Bell Pepper Fajitas - My Whole Food Life

Fajitas are so hard to photograph.  I did the best I could.  I hope they look yummy to you.  These fajitas are vegan and gluten free.  I topped them with my dairy free sour cream.  It’s amazing.  If you haven’t tried it, you should.  It really taste like sour cream.  Or at least what I remember sour cream to taste like. lol.  And everything is better with avocado.  Agreed?

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Tempeh Stir Fry With Soba Noodles

So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

Tempeh Stir Fry With Soba Noodles

Tempeh Stir Fry With Soba Noodles


  • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
  • 8-10 mushrooms sliced thin
  • 1pkg tempeh (I used organic flax)
  • 1 carrot sliced thin
  • 1 red pepper sliced thin
  • 2 big bunches of baby spinach
  • 2 tsp garlic powder

For the sauce

  • 1T miso
  • 3T water
  • 3T mirin
  • 2T organic soy sauce (I used SanJ)


  1. Whisk all ingredients together
  2. Cook the noodles according to the package instructions and set aside.
  3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
  4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
  5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
  6. Once the spinach starts to wilt, add the sauce and the soba noodles.
  7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!