Saturday, January 6, 2024

"Little Christmas" Gathering for the 12th Day of Christma

Merry Little Christmas Everyone.  Today is our final gathering as we celebrate Epiphany when the 3 Wise Men followed the star that led them to our Savior's birthplace.

Epiphany Graphic
Graphic courtesy of Google Images

We are having our last gathering here today with a  dinner party for family and friends who are like family. Tomorrow we are invited to Frank's sister's for another family dinner.  This will finish out the Christmas Season and on Monday we will commence removing and storing all of our Christmas Decorations.

Before we go to Roz's, we will stop at our daughter, Nicole's, to meet our new grandcats.  Photos to follow.

Vegan Mushroom Stew

I am making two different kinds of stew for our celebration today. My Savory Stew is always a hit and this Vegan version I am sharing with you today features Mushrooms.

Entrees, Slow Cooker, Stew, Mushrooms, Vegan, Vegetarian
Entrees, Meatless
Yield: 12 servings
Author: Wendy Klik
Vegan Mushroom Stew

Vegan Mushroom Stew

Mushrooms and Lentils combined with carrots, onions, and celery make a delicious vegan/vegetarian entree for the New Year.
Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M


  • 3 T. olive oil
  • 1 onion, chopped
  • 3-4 carrots, scraped and cut into chunks
  • 3-4 stalks of celery, cut into chunks
  • salt and pepper, to taste
  • 2 lbs mushrooms, halved ( I used white and shitake)
  • 6 cloves garlic, minced
  • 1 T. thyme, crushed
  • 2 t. oregano
  • 1 t. sage
  • 1/4 c. flour
  • 1/3 c. balsamic vineger
  • 1/4 c. soy sauce
  • 7-8 baby red potatoes, halved
  • 1 pkg. red lentils
  • 6 c. vegetable broth


  1. Heat the olive oil in a large skillet over med-high heat. Add the onions, carrots, and celery. Season with salt and pepper. Cook and stir for a few minutes, add the garlic, thyme, oregano, sage, and flour. Cook and stir until coated and fragrant.
  2. Stir in 1 cup of vegetable broth, the balsamic vinegar, and soy sauce. Cook and stir a minute or two, scraping up any bits stuck to the bottom of the pan.
  3. Transfer to the crock of a slow cooker with the lentils, mushrooms and remaining broth. Stir to combine and cook on high heat for 3-4 hours, stirring every 30 minutes, until lentils are tender.

Nutrition Facts



Fat (grams)

3.93 g

Sat. Fat (grams)

0.56 g

Carbs (grams)

19.25 g

Fiber (grams)

2.77 g

Net carbs

16.51 g

Sugar (grams)

5.59 g

Protein (grams)

4.37 g

Sodium (milligrams)

784.51 mg

Cholesterol (grams)

0 mg

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