This warming, hearty stew is inspired by the classic boeuf bourguignon. A variety of beets — red, chiogga, and yellow — are simmered with carrots and Jerusalem artichoke. As the root vegetables simmer, onions are fried until tender and then stirred into the broth. This stew pairs perfectly with grains or a big piece of sourdough bread.

Mushroom and Root Vegetable Stew [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Cooking Time



  • Vegetable oil, as needed
  • 1 chopped onion
  • 4 chiogga beets
  • 4 yellow beets
  • 4 red beets
  • 2 carrots, cut into pieces
  • 5 Jerusalem artichokes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 cup of red wine (vegan)
  • 6 cups of vegetable stock
  • A pinch of salt
  • 15 mushrooms of your choice
  • Parsley, for garnish


  1. Start by finely chopping the onion and fry over medium heat in a heavy saucepan.
  2. Peel and cut the beets, carrot, and artichoke. When the onions are lightly browned add the beets, carrots, and artichoke and fry for a few minutes. Add the tomato purée and stir, then pour over the wine and broth. Let simmer for 40 minutes.
  3. Wash and cut the mushrooms into fine pieces. Fry in a frying pan, without oil first, and then when the mushroom water cooks out (takes a few minutes), pour in a little vegetable oil and fry so that they get a nice golden color.
  4. Taste the stew and add salt and pepper, if needed. Garnish with the parsley and the fried mushrooms.

Nutritional Information

Per Serving: Calories: 328 | Carbs: 66 g | Fat: 1 g | Protein: 11 g | Sodium: 790 mg | Sugar: 40 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.