Vegetable and Mushroom Stew with Sauerkraut

1 tbsp olive oil
1 yellow onion, diced
150g sliced carrot
100g sliced celery
450g baby button mushrooms, halved
6 cloves garlic, thinly sliced
2 tsp dried thyme
1 tsp dried oregano
½ tsp dried sage
2 tbsp flour
4 tbsp balsamic vinegar
2 tbsp soy sauce
450g baby yellow potatoes, halved
200g uncooked split red lentils
1 x 400ml can chopped tomatoes
700ml vegetable broth
2 bay leaves
Kosher salt
Fresh cracked pepper
RAW Classic Sauerkraut, to serve

For the mashed potatoes:
650g potatoes, peeled and quartered
180ml unsweetened non-dairy milk
2 tbsp vegan butter
1 ½ tsp garlic powder
1 teaspoon onion powder
Salt, to taste
Pepper to taste

1. Heat the olive oil in a large cooking pot over a medium heat. Add the onion, carrot, and celery along with a pinch of salt and pepper. Cook for 8 minutes, stirring occasionally.
2. Add the mushrooms, garlic, thyme, oregano and sage. Cook for a further 3-4 minutes, stirring frequently.
3. Add the flour and stir to evenly coat everything. Cook for a further 1 minute, stirring frequently.
4. Stir in the balsamic vinegar and soy sauce to deglaze the pan, scraping the cooked bits off the bottom.
5. Add the potatoes, lentils, chopped tomatoes, vegetable stock and bay leaves, along with another pinch of salt and pepper.
6. Bring to a simmer over a medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
7. Turn the heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender.
8. Meanwhile, make the mashed potatoes. Add the potatoes to a large saucepan and fill with cold water. Bring to a boil and let cook until the potatoes are soft and fork-tender, about 12-16 minutes.
9. Carefully drain the potatoes into a colander. Pour the potatoes back into the warm pot. Mash with a potato masher until smooth.
10. In a small saucepan, whisk together the non-dairy milk, garlic, and onion powder. Add in the vegan butter and let it melt for about 2 minutes on a medium-low heat.
11. Carefully pour the warm butter mixture into the pot with the potatoes and stir well.
12. Add the stew to 6 bowls along with the mashed potato, and garnish with a generous spoonful of sauerkraut and a sprinkle of fresh parsley on each. The perfect cosy meal for an immunity boost!