A bowl of hearty vegan mushroom stew is the epitome of comfort food, perfect for chilly days or when you need a nourishing and flavorful dish. Packed with earthy mushrooms, tender vegetables, and aromatic herbs, this vegan mushroom stew delivers a rich, savory experience that satisfies both your hunger and taste buds. The beauty of this stew lies in its versatility—you can tweak the ingredients to suit your preferences or make use of what you already have in your kitchen. Whether served on its own, over a bed of fluffy rice, or alongside crusty bread, this dish promises a soul-warming meal for everyone, vegan or not.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 cups assorted mushrooms (such as cremini, shiitake, and portobello), sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and chopped
- 1 cup canned diced tomatoes (with juices)
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped, for garnish
Preparation:
Step 1:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Step 2:
Add the sliced mushrooms to the pot. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Step 3:
Incorporate the diced carrots, celery, and potatoes into the pot. Stir well to coat the vegetables in the mushroom juices and aromatics.
Step 4:
Pour in the vegetable broth, diced tomatoes, and tomato paste. Add the smoked paprika, dried thyme, rosemary, and bay leaf. Stir to combine and bring the mixture to a boil.
Step 5:
Reduce the heat to a simmer, cover the pot, and let the stew cook for 25-30 minutes, or until the vegetables are tender. If you’d like a thicker consistency, stir in the cornstarch slurry and let it cook for an additional 5 minutes.
Variation:
- Add grains: Stir in cooked barley, quinoa, or farro for added texture and nutrition.
- Switch up the vegetables: Use sweet potatoes, parsnips, or zucchini in place of traditional potatoes and carrots.
- Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
- Make it creamy: Stir in a dollop of coconut cream or cashew cream for a rich, velvety texture.
Cooking Notes:
- For the best flavor, use a mix of mushroom varieties. Their unique textures and flavors create depth in the stew.
- Allow the stew to sit for a few minutes after cooking; the flavors meld together beautifully as it cools slightly.
- This stew freezes well, making it ideal for meal prepping. Simply store in airtight containers and freeze for up to three months.
Serving Suggestions:
- Serve the stew on its own with a garnish of fresh parsley and a sprinkle of black pepper.
- Ladle it over a bed of rice, quinoa, or mashed potatoes for a heartier meal.
- Pair it with warm, crusty bread or garlic toast for dipping into the flavorful broth.
Tips:
- Use a heavy-bottomed pot to prevent the stew from burning or sticking as it cooks.
- Taste and adjust the seasoning throughout the cooking process for the best results.
- Don’t skip the soy sauce or tamari—it enhances the umami flavor, making the stew even more satisfying.
- If you’re short on time, use frozen pre-chopped vegetables to speed up the preparation.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutritional Information:
- Calories: 190 per serving
- Protein: 6 grams
- Sodium: 480 milligrams
FAQs:
Can I make this stew gluten-free?
Yes, simply use tamari instead of soy sauce and ensure that all other ingredients, like vegetable broth, are certified gluten-free.
What other mushrooms can I use?
You can experiment with oyster mushrooms, chanterelles, or enoki mushrooms for a unique flavor profile.
How can I store leftovers?
Allow the stew to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days or freeze for longer storage.
Can I cook this in a slow cooker?
Absolutely! Sauté the onions, garlic, and mushrooms beforehand for maximum flavor, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Conclusion:
This hearty and satisfying vegan mushroom stew is more than just a meal—it’s an experience of warmth and nourishment. With its rich flavors and endless customizations, this dish is bound to become a staple in your kitchen. Whether you’re a long-time vegan or just looking for a wholesome meatless recipe, this stew will leave you feeling full and content. Try it today and enjoy a taste of pure comfort in every bite.
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Hearty Vegan Mushroom Stew – A Comforting & Nourishing Recipe
- Total Time: 1 hour
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 cups assorted mushrooms (such as cremini, shiitake, and portobello), sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and chopped
- 1 cup canned diced tomatoes (with juices)
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Add the sliced mushrooms to the pot. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Incorporate the diced carrots, celery, and potatoes into the pot. Stir well to coat the vegetables in the mushroom juices and aromatics.
Pour in the vegetable broth, diced tomatoes, and tomato paste. Add the smoked paprika, dried thyme, rosemary, and bay leaf. Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let the stew cook for 25-30 minutes, or until the vegetables are tender. If you’d like a thicker consistency, stir in the cornstarch slurry and let it cook for an additional 5 minutes.
Notes
- For the best flavor, use a mix of mushroom varieties. Their unique textures and flavors create depth in the stew.
- Allow the stew to sit for a few minutes after cooking; the flavors meld together beautifully as it cools slightly.
- This stew freezes well, making it ideal for meal prepping. Simply store in airtight containers and freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 190 per serving
- Sodium: 480 milligrams
- Protein: 6 grams